CHICKEN ASPARAGUS SOUP
Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child. -Sandy Clayton, Visalia, California
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 226 calories, Fat 10g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 660mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN, ASPARAGUS AND LEMON SOUP
Make and share this Chicken, Asparagus and Lemon Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
- Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
- Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
- Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
- Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
- Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
- Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
- Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.
Nutrition Facts : Calories 411.1, Fat 25.3, SaturatedFat 9.8, Cholesterol 119.9, Sodium 499, Carbohydrate 19.6, Fiber 2.8, Sugar 7.9, Protein 27.2
LEMON ASPARAGUS SOUP
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. -Darlene Swille, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 12g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowl.com
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
- Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
CHICKEN SOUP WITH ASPARAGUS AND RICE
This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)
Provided by Acerast
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
- Stir in the rice and add the chicken stock.
- Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
- Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
- Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
- Heat the remaining 2 Tablespoons of olive oil in a skillet.
- Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
- Add the asparagus tips and saute an additional minute.
- When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
- Bring to a boil; remove from heat.
- Season with salt and pepper.
- Serve.
More about "chicken asparagus and lemon soup recipes"
ASPARAGUS SOUP WITH LEMON AND PARMESAN - ONCE …
From onceuponachef.com
Cuisine AmericanCategory SoupsServings 4-6Calories 160 per serving
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
- In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
CREAMY LEMON CHICKEN AND ASPARAGUS SOUP WITH BASIL
From wholesomelicious.com
4.8/5 (10)Total Time 30 minsCategory SoupCalories 333 per serving
- To prep this dish: chop your chicken breast or tenders into 1 inch chunks. Season with a bit of salt and pepper.
- Heat a large soup pot to medium high heat, once hot add in 1 tbsp avocado or olive oil. Add chicken to the pot, and cook for about 3-4 minutes until all sides are lightly golden (chicken may be undercooked inside). Set aside.
- While chicken is cooking, prepare your asparagus. Chop about 1/2 inch off each end. Slice the remaining stalk in 1 inch pieces.
- Add in another tbsp oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Toss chicken back into the pot.
LEMON ASPARAGUS CHICKEN - CAMPBELL'S KITCHEN
From delish.com
SPRING CHICKEN SOUP WITH LEMON & ASPARAGUS - ZENBELLY
From zenbelly.com
ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND …
From chicken.ca
15 CHICKEN AND ASPARAGUS RECIPES
From allrecipes.com
ONE-PAN CHICKEN & ASPARAGUS BAKE - EATINGWELL
From eatingwell.com
CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME …
From gimmedelicious.com
HONEY MUSTARD CHICKEN WITH ROASTED ASPARAGUS - RECIPE
From cooks.com
SHEET-PAN MISO-HONEY CHICKEN AND ASPARAGUS RECIPE
From cooking.nytimes.com
10+ CHICKEN AND ASPARAGUS RECIPES - EATINGWELL
From eatingwell.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
MELISSA CLARK'S GENIUS LEMON TIP FOR RESTAURANT-WORTHY CHICKEN …
From msn.com
ASPARAGUS AND CRAB AU GRATIN, CHICKEN AND DRESSING | RECIPES ...
From myleaderpaper.com
HERE ARE THE TOP 15 SEASONAL RECIPES WE’RE MAKING THIS APRIL
From lavenderandmacarons.com
ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS - SLENDER KITCHEN
From slenderkitchen.com
8 EASY COD RECIPES YOU’LL MAKE ON REPEAT - EATWELL101.COM
From eatwell101.com
21 ASPARAGUS RECIPES TO MAKE THIS SPRING - LOVE AND LEMONS
From loveandlemons.com
ASPARAGUS SOUP WITH LEMON-HERB CRèME FRAîCHE RECIPE - MARIA …
From faws.netlify.app
POST WORKOUT LEMON GINGER CHICKEN & ASPARAGUS STIR-FRY
From fitmencook.com
CREAMY ASPARAGUS SOUP WITH LEMON DUMPLINGS RECIPE - JEAN …
From faws.netlify.app
CREAMY VEGETABLE SOUP RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
ASPARAGUS ENDS SOUP • STEPHANIE HANSEN | STEPHANIE HANSEN
From stephaniesdish.com
38 ONE-POT DINNER RECIPES TO MAKE THIS SPRING - MSN
From msn.com
CREAMY ASPARAGUS SOUP • GROWNUP DISH
From grownupdish.com
WHITE ASPARAGUS à LA GRENOBLOISE - PARDON YOUR FRENCH
From pardonyourfrench.com
CREAMY CHICKEN WITH ASPARAGUS RECIPE - BBC FOOD
From bbc.co.uk
You'll also love