Asparagus and chicken soup

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

Recipe «Asparagus and chicken soup» presented in category Recipes / Meat, to prepare this dish you will need no more 17 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. Meanwhile, shred the meat from the chicken breast fillets and set aside.
3. Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
4. Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.