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Chicken Asparagus Soup
Time: 25 mins
Ingredients
- 8 ounces fresh asparagus, trimmed and cut into 1 1/2 inch pieces
- 3 3/4 cups low sodium chicken broth or 3 3/4 cups chicken stock
- 2/3 cup white wine
- 1 sprig fresh parsley
- 1 sprig fresh dill
- 1 sprig fresh tarragon
- 1 garlic clove, peeled
- 1/3 cup vermicelli rice noodles
- 12 ounces cooked chicken, shredded fine
- 1 small leek, cleaned thoroughly and shredded fine
- salt, to taste
- white pepper, to taste
Directions
- 1 Pour broth or stock and wine in a large saucepan and bring to boiling.
- 2 Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
- 3 Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.
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