Alive and Cooking

Chicken and Asparagus Soup

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1 clove of garlic
2 shallots
1 carrot
1 stick of celery
1 bunch of asparagus
1 chicken breast
2 bay leaves
1.4 litres of water
Splash of white wine


Finely slice all your vegetables and chicken fillet, save half the asparagus tips for later.

Place a good-sized pan on the stove, heat and lightly sear your chopped chicken fillet. Pour over some white wine; this will stop the chicken from browning immediately.

Add in all chopped vegetables and cook for 1 minute.

Fill the pan with 1.4 litres of water, bring to a boil and simmer for 15 minutes.

Add in asparagus tips for the last 2 minutes of cooking and serve.

Chicken and Asparagus Soup