This fabulous chicken soup makes the most of in-season spring vegetables.
Ingredients
- 6 cups Massel chicken style liquid stock
- 1 leek, thinly sliced
- 2 small chicken breast fillets, cooked
- 1 bunch asparagus, trimmed and halved
- 1 tablespoon flat-leaf parsley, chopped
- Salt and cracked black pepper
Method
- Step 1Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.
- Step 2Meanwhile, shred the meat from the chicken breast fillets and set aside.
- Step 3Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
- Step 4Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1158 kj
Energy
3g
Fat Total
1g
Saturated Fat
55g
Protein
1016.61mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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