Asparagus Chicken Soup

A light spring soup made with everyday ingredients. This asparagus chicken soup is one of the recipes I make every spring as soon as asparagus is in season. It's light, simple, and uses ingredients I almost always have in the kitchen.

This is the kind of soup I grew up with here in Europe - simple vegetable soups with a bit of meat, nothing complicated, just good everyday food. If you like seasonal soups, you can also try my White Asparagus Soup or this Cream of Asparagus Soup with Milk.

For something heartier, have a look at my Chicken and Potato Soup. Ingredients: 9 + salt & pepper | Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy

Recipe ingredients

Asparagus: Use green asparagus for a quick-cooking soup. You can also use white asparagus, but it needs peeling and a slightly longer cooking time.

• Combine pasta, chicken, and asparagus again, this time in this Chicken Asparagus Pasta Bake or in this Chicken and Asparagus Skillet.

Chicken: Boneless skinless chicken breast, cut into small pieces so it cooks quickly. Noodles: I often use soba noodles, but any thin noodles you have are fine. Check out the Mushroom Noodle Soup, too.

Vegetables: Leeks, garlic, and peas keep the soup simple and fresh. Frozen peas work perfectly.

See the recipe card for full information on ingredients and quantities. How to make chicken and asparagus soup?

Step #1: Bring the stock to a boil. Meanwhile, chop the chicken breasts into bite-sized pieces. Step #2: Add chicken pieces, asparagus (except the tips), and grated garlic to the stock.

Step #3: Bring to a boil on medium-high heat and cook for 3 minutes. Step #4: Add peas and noodles and cook on medium heat for another 3-4 minutes or according to the packet's instructions. Step #5: Add the tips and the shredded leeks to the soup during the last 2 minutes of the cooking time.

Step #6: Adjust the taste with salt and pepper and stir in the fresh herbs.

Tips

• Cut the asparagus tips separately and add them at the end so they stay tender.
• Don't overcook the chicken; small pieces cook very fast.
• Use whatever noodles you have open in the pantry.
• Make it vegetarian: Replace the chicken breast with cooked tofu cubes added toward the end of the cooking time, together with the noodles. Replace the chicken stock with vegetable stock.

Storage and reheating

Refrigerate leftovers in an airtight container for 2-3 days.

Reheat gently on the stovetop or in the microwave. The noodles will absorb some of the broth as the soup sits.

Add a bit more stock or water when reheating if needed. Freezing is only recommended without noodles.

Add freshly cooked noodles when serving. What to serve with it?

Looking for more spring ideas? Check out these Asparagus Recipes. Do you like this recipe?

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Equipment

• soup pot

Notes

• Asparagus: You can also make the soup with white asparagus. In this case, peel it and remove the woody ends. Cook it a few minutes longer and check; it should be al dente, not mushy.
• If you use other noodles, follow the cooking instructions, and adjust the cooking time accordingly.