Chicken Asparagus Soup Recipe

Chicken Asparagus Soup is another good recipe to make with this wonderful vegetable. You might have tried some of our asparagus recipes such as: asparagus soup, grilled asparagus recipe, and asparagus salad — this one that we have here is also as good as the others. The only difference is the use of chicken, which I think is good because it adds more flavor and protein to our daily diet.

Who says cooking soup is hard? The truth is it depends on the soup dish that you are trying to make. In this case, it will be a breeze as long as you pay close attention to the steps provided in the recipe below. As for the ingredients, the recipe calls for fresh asparagus spears. If they are not available, you can substitute it with canned asparagus. Two (10 ounce) cans are enough.

This Chicken Asparagus Soup Recipe has the right flavor as far as my taste buds are concerned. This can also be a meal in its own; what I usually do is have this alone for dinner. It is satisfying, and I don’t experience any heavy feeling similar to eating rice at night. This makes me sleep comfortably.

During lunch time, this can be a perfect soup appetizer. A bowl of Chicken Asparagus Soup will before the main course will relax your tummy and balance your appetite. This is a good thing because it prevents overeating.

Try this Chicken Asparagus Soup Recipe and give us your feedback.

Chicken Asparagus Soup

Chicken Asparagus Soup Recipe

Ingredients

  • 6 ounces boneless chicken breast, thinly sliced
  • 8 to 10 fresh asparagus spears, cut in 1 to 1 ½ inch length
  • 1 medium onion, sliced
  • 5 cups vegetable or chicken broth
  • 2 teaspoons extra virgin olive oil
  • Salt and pepper to taste

Cooking Procedure

  1. Heat olive oil in a deep pot.
  2. Sauté the onion
  3. Add the sliced chicken. Sprinkle about a quarter teaspoon of ground black pepper. Stir, and then cook for 5 to 6 minutes.
  4. Pour-in broth. Let boil.
  5. Add the chopped asparagus and cook for 10 minutes in medium heat.
  6. Sprinkle salt and additional ground black pepper to taste.
  7. Serve. Share and enjoy!

Number of servings (yield): 4

Asparagus Soup

This Asparagus Soup is so rich and has the right amount of flavor. We had this last night at dinner time and I enjoyed it. Aside from tasting good, this soup is also full of vitamins and nutrients from the asparagus which can add to our RDI (Recommended Daily Intake).

So, what does it take to make this smooth and creamy asparagus soup? You will get all the details in the recipe section below. However, you will need a tool such as a blender or a food processor in order to puree the soup. Pureeing breaks down the solid ingredients into finer peaces which transforms them almost in liquid form. This gives your soup the smooth texture; it also extracts the flavor of the asparagus.

You will notice that this recipe calls for heavy cream. This ingredient makes the soup rich and creamy. If in case you cannot find this ingredient in your area, please feel free to use all purpose cream as a substitute.

It is visually appealing to garnish your asparagus soup with the tips. What I did was to cut the tips and set them aside while I cooked the rest of the asparagus. I then blanched them (boil quickly and soak in ice water) and used them as garnish.

Try this Asparagus Soup Recipe and let me know what you think.

Asparagus Soup

Recipe: Asparagus Soup

Ingredients

  • 1 lb fresh asparagus, chopped
  • 4 cups chicken broth or stock
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, minced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons heavy cream
  • 3 tablespoons Parmesan cheese, grated

Cooking Procedure

  1. Melt butter in a cooking pot. Add-in olive oil.
  2. Put-in the onion once the oil heats-up. Cook for 1 minute.
  3. Add the garlic, salt, and pepper. Cook for 40 seconds.
  4. Put-in the chopped asparagus. Cook for 2 to 3 minutes.
  5. Pour-in chicken broth or stock. Let boil and simmer for 18 minutes.
  6. Puree the soup using a blender food processor until the texture becomes smooth.
  7. Add heavy cream and continue cooking for 3 to 5 minutes.
  8. Transfer to an individual serving soup bowl. Sprinkle some Parmesan cheese.
  9. Serve. Share and enjoy!

Number of servings (yield): 4