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.
ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND LEMON
This velvety-smooth soup may look as though it's from a fine dining restaurant, but it is oh-so-easy to prepare. The mouthwatering combination of chicken, asparagus, and Asiago cheese makes for a soup with intense depth of flavour that will earn it a regular space in your recipe box.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 15
Steps:
- Heat oil in soup pot over medium heat. Add the diced onion and cook until the onion softens, stirring often.
- Pour in chicken broth, white wine, cayenne, nutmeg and lemon zest. Cover and simmer for 10 minutes.
- Cut the tough bottom off the asparagus. Trim tips off other end and set aside for use later. Add chopped asparagus, cut into 1" (2.5 cm) pieces, to the pot. Simmer 5-8 minutes until tender but still bright green.
- Puree the soup with a blender until smooth and creamy. Stir in half the sour cream.
- Add the chopped chicken to the pot with both of the grated cheeses and heat gently for a few minutes until hot. Season with salt. Garnish with fresh mint.
- To serve, mix the rest of the sour cream with the milk and swirl artfully around the top of each bowl. Garnish each bowl with asparagus tips and a sprig of fresh mint.
Nutrition Facts :
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
LEMON ASPARAGUS CHICKEN
Make and share this Lemon Asparagus Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet.
- Add chicken and cook until browned.
- Add soup, milk, lemon juice and pepper.
- Boil.
- Cover and cook on low heat for 5 minutes till done.
- Garnish with lemon slices if desired.
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
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 CHICKEN AND ASPARAGUS STIR FRY
Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.
Provided by Chef Kate
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
- Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Add garlic and fry till softened.
- Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
- Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
- Add marinade and cook until sauce is slightly thickened, about 1 minute.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 49.4, Sodium 526.6, Carbohydrate 8.2, Fiber 2.2, Sugar 2.3, Protein 22.3
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
LEMON CHICKEN SOUP
Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four
Provided by Liberty Mendez
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
- Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.
Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
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