Asparagus Chicken Soup

Asparagus Chicken Soup soup This asparagus and rice soup is my spin on a very simple classic Italian soup (minestra di asparagi e riso). It is reminiscent of Greek Avgolemono soup in that it is equally as silky, healing and comforting but with crunchy asparagus and sweet peas and shredded chicken. chicken rice soup Asparagus Chicken Soup asparagus

This asparagus and rice soup is my spin on a very simple classic Italian soup (minestra di asparagi e riso). It is reminiscent of Greek Avgolemono soup in that it is equally as silky, healing and comforting but with crunchy asparagus and sweet peas and shredded chicken. It is also so fragrant and flavorful thanks to the leeks and hearty thanks to the rice and potatoes. It is tamer on the lemon but more herby and just what I am always craving. It comes together quickly and uses up some of my favourite spring ingredients.


Asparagus Chicken Soup

Chicken Asparagus Soup Recipe Ingredients:

  • BUTTER & OLIVE OIL: For sautéing the leeks. You can use all butter or all olive oil. I like a combination of both.
  • LEEKS: Leeks are quintessential spring vegetable with a sweet, mild flavor. They are perfect in this soup. If you don’t have any leeks you can substitute with a yellow onion or a small bunch of green onions.
  • GARLIC: Use as much or as little as you prefer.
  • CHICKEN: Use boneless skinless chicken breasts or chicken thighs. You will need 1 pound.
  • POTATO: Makes this soup heartier and also naturally helps thicken the soup. You will need 1 large russet potato.
  • BROTH: Feel free to use vegetable broth / stock or feel free to use chicken broth for more flavour - chose a low sodium one so you can control amount of salt in dish. I usually use chicken stock.
  • HERBS & SPICES: We use bay leaf and Italian seasoning for this recipe and fresh parsley for garnishing. Fresh Basil will work here too.
  • ARBORIO RICE: I use arborio rice or risotto rice and that is what I recommend for this recipe. 1/2 cup for brothier soup of ¾ cup for slightly thicker consistency.
  • ASPARAGUS: Fresh asparagus stalks are always best for this recipe.
  • PEAS: Fresh or frozen peas work for this recipe.
  • SPINACH: I love to add more greens where I can. The spinach adds more vegetables and nutritional value to the soup. Fresh or frozen spinach works here.
  • LEMON ZEST & LEMON JUICE: They add a nice bright flavor to the soup. Freshly squeezed is best.
  • PARMESAN CHEESE: We love to serve this soup with freshly grated Parmesan cheese.
  • OPTIONAL ADD INS: Feel free to saute some celery and carrots with the leeks for extra veggies.

Asparagus Chicken Soup

How To Make Asparagus Chicken Soup

  1. Saute Leeks & Garlic: Heat olive oil and butter and saute leeks, garlic, Italian seasoning salt and pepper.
  2. Simmer Chicken: Add chicken broth and bay leaf and simmer. As the chicken cooks, it releases flavor into the broth, creating a richer soup.
  3. Add Rice, Potatoes: Continue to simmer soup until chicken is done and rice and potatoes are tender.
  4. Remove & Shred Chicken: Once chicken is done remove from simmering soup with tongs, shred. Return shredded chicken to soup.
  5. Stir in Asparagus, peas, spinach, lemon juice, zest & parsley: Simmer a couple more minutes until asparagus and peas are tender, and greens are wilted.
  6. Serve: Adjust seasoning to taste. Serve with grated Parmesan cheese and extra fresh herbs, and lemon wedges.

Asparagus Chicken Soup

Storage & Freezing

  • STORAGE: Store leftover soup in an airtight container and refrigerate for up to 3-4 days. The soup will thicken in the refrigerator because the rice will continue to soften and absorb broth/liquid, plan to add extra broth while reheating until it reaches the consistency you like.
  • FREEZING: To freeze, cool soup completely, then freeze for up to 3 months. The rice may be softer (the texture may change slightly too) and the soup will usually need a fairly generous amount of extra broth once reheated. Thaw in the fridge overnight.
  • RE-HEATING: Reheat on the stove top over low heat, adding extra broth to reach the desired consistency. You could reheat in the microwave as well.

Asparagus Chicken Soup

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Recipe

Servings: 6-8
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

  • 1 tablespoon butter or use all olive oil
  • 3 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, washed, halved then sliced
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 potato peeled and small diced
  • 8 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon Italian seasoning (plus more to taste)
  • Salt and pepper to taste
  • ¾ cup arborio rice/ short grain Italian rice (1/2 cup for brothier soup)
  • 1 pound fresh asparagus, tough ends trimmed and sliced into ¾-inch pieces
  • 1 cup of frozen peas (or fresh)
  • ¼ cup Parsley, chopped
  • 2 cups chopped baby Spinach
  • Zest and juice of one lemon

For Serving

  • Freshly grated parmesan to taste
  • Lemon wedges

Directions

  1. Heat the butter and olive oil over medium heat in a large pot or dutch oven.
  2. Stir in the leeks, garlic, Italians seasoning and pinch of salt and black pepper and cook, stirring until soft, approx 4 minutes. Adjust the heat if browning too quickly.
  3. Add the chicken, stock, water, and bay leaf. Bring to a boil then reduce heat to simmer, simmer 5 minutes
  4. Stir in the rice, and potatoes.
  5. Simmer 7-10 minutes (or longer depending on the size of thighs or breast) or until chicken is done then remove onto a plate using tongs.
  6. Continue to simmer soup another 5-10 mins until rice and potatoes are tender
  7. In the meantime, shred or chop the chicken.
  8. Stir in the shredded chicken, asparagus, peas, spinach, lemon juice, lemon zest and parsley and cook for 2-3 minutes.
  9. Taste and adjust seasonings and serve with freshly grated Parmesan cheese.

Recipe Note

  • Bone in skin on chicken thighs and breasts will add more flavour but will likely need extra cooking time. The larger the pieces the longer the cooking time.

Asparagus Chicken Soup