Spring Chicken and Asparagus Soup
This chicken asparagus soup is hearty, comforting, and loaded with spring flavors. Tender chicken and asparagus make a delicious combination for a savory, homemade soup!
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped celery about two stalks
- 1 cup chopped carrots about 1-2 medium carrots
- 1 medium onion chopped
- 1 cup asparagus chopped into 1-inch length pieces
- 2 teaspoons minced garlic
- ¾ teaspoon dried basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- Juice of half a lemon about ¾ tablespoon
- 6 cups low-sodium chicken broth
- 1 cup corn fresh, frozen, or canned
- 1 cup frozen peas
- 1 pound boneless skinless chicken breasts
Instructions
- In a large pot over medium heat, add butter, celery, carrots, and onions. Cook until softened.
- Add the asparagus, garlic, dried basil, salt, pepper, dried rosemary, and lemon juice.
- Continually stir for 1 minute (prevents garlic from burning) and then pour in the chicken broth.
- Add in the chicken breasts and bring mixture to a boil. Once boiling, lower the heat to a simmer and cover. Cook until there is no more pink and the chicken easily falls apart, about 15-20 min, depending on the thickness of the chicken breasts.
- Once chicken is cooked, remove from pot and shred it with a fork on a cutting board. Then add the chicken back into the broth, along with the corn and peas.
- Let the broth simmer for a few minutes or until the corn and peas are cooked though. Garnish with fresh parsley, if desired.
Notes
- Store soup in an airtight container in the refrigerator for up to five days.
- Soup can be frozen in a freezer-safe container for up to six months.
- See my tips and tricks for making this Spring Chicken Soup above the recipe box.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 17g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 481mg | Potassium: 782mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4142IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg