in Soup Recipes

Chicken soup

updated

Spread the love

Ingredients for 2 servings:

  • 240 g chicken breast fillet(s)
  • 3 carrots
  • 2 stalk(s) leeks
  • 600 ml chicken stock or vegetable broth
  • 200 g asparagus from the jar
  • 40 g noodles (soup noodles)
  • salt and pepper
  • e.g. parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

WW-compatible, quick and easy

Rinse the chicken breast fillet and pat dry, then chop the vegetables. Cook both together in the chicken stock for about 15 minutes. Chop the drained asparagus and add it to the soup along with the noodles. Cook for about 5 more minutes, then remove the meat, dice it, and return it to the soup. Season the soup to taste and serve with finely chopped parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Green asparagus pesto

Rhubarb cake with meringue