Asparagus and chicken soup

This fabulous chicken soup makes the most of in-season spring vegetables.

Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.
Meanwhile, shred the meat from the chicken breast fillets and set aside.
Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.

Source

6 cups salt-reduced chicken stock

1 leek, thinly sliced

2 small chicken breast fillets, cooked

1 bunch asparagus, trimmed and halved

1 tbsp flat-leaf parsley, chopped

Salt and cracked black pepper

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