Categories
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Hearty Chicken & Asparagus Soup |
Tips: Rice noodles contain no fat and are an
ideal substitute for egg noodles.
You can use any of your favorite herbs
in this recipe, but choose those with a
subtle flavor so that they do not over
power the asparagus. Small, tender
asparagus spears give the best results
and flavor.
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Yield:4
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INGREDIENTS: |
| 8 oz |
fresh asparagus |
|
| 3 3/4 cups |
fresh chicken stock |
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| 2/3 cup |
dry white wine |
|
| 1 |
sprig each of parsley, dill and tarragon |
|
| 1 |
garlic cloves |
|
| 1/3 cup |
vermicelli rice noodles |
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| 12 oz |
lean cooked chicken, finely shredded |
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salt and white pepper |
|
| 1 |
small leek |
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DIRECTIONS:
- Wash the asparagus and trim away the woody ends. Cut each spear into pieces about 1 1/2 in long.
- Pour the stock and wine into a large saucepan and bring to a boil.
- Wash the herbs and tie them with clean string. Peel the garlic clove and add, with the herbs, to the saucepan, together with the asparagus and noodles. Cover and simmer for 5 minutes.
- Stir in the chicken and plenty of seasoning. Simmer gently for a further 3-4 minutes until heated through.
- Using a sharp knife, trim the leek, slice it down the center, and wash under running water to remove any dirt. Shake dry and shred finely.
- Remove the herbs and garlic from the pan and discard. Ladle the soup into warm bowls, sprinkle with shredded leek, and serve at once.
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