Chicken Asparagus Soup
Warm, creamy, and brimming with fresh flavors, this Chicken Asparagus Soup is the perfect comfort food for any season. Tender shredded chicken combines with vibrant asparagus spears and a velvety broth enriched with a splash of heavy cream for a bowl that's as nourishing as it is delicious. This one-pot wonder, infused with fragrant thyme and a hint of garlic, takes just 45 minutes from prep to table, making it an ideal choice for busy weeknights. The harmonious blend of wholesome ingredients like chicken breast, asparagus, and chicken broth creates a light, yet satisfying soup that pairs beautifully with crusty bread or a crisp side salad. Garnished with fresh parsley for a final touch, this hearty soup is a must-try recipe that delivers comfort and elegance in every spoonful. Perfect for those seeking quick and healthy dinner ideas!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 bunch (about 1 lb) Asparagus
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 6 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and pat dry the chicken breasts. Season them lightly with a pinch of salt and pepper.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
Mince the garlic cloves and add them to the pot. Cook for an additional 1 minute, until fragrant.
While the onions and garlic are cooking, trim the woody ends from the asparagus and cut the stalks into 1-inch pieces. Reserve the tips separately to add later.
Pour the chicken broth into the pot and bring it to a gentle simmer. Return the chicken breasts to the pot, along with the thyme, salt, and black pepper. Cover and simmer gently for 10-15 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
Add the asparagus (except for the reserved tips) to the pot and simmer for 5-7 minutes, or until tender.
Stir the shredded chicken and asparagus tips into the pot. Cook for an additional 3-4 minutes to warm everything through and allow the tips to cook to tender-crisp.
Lower the heat to medium-low and stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with freshly chopped parsley if desired. Pair with fresh bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 6603 mg | 287% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3043 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
