Nickeys Chicken N Asparagus Soup Recipes

CHICKEN ASPARAGUS SOUP

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.

CREAMY CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears and set aside, Discard stalks.
• In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
• Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
• Serve and enjoy!

CREAMLESS CREAM OF ASPARAGUS SOUP

Steps:

• In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
• Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
• Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
• Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
• Serve hot with coconut cream, microgreens and/or asparagus tips on top.

ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND LEMON

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.

NICKEY'S CHICKEN N ASPARAGUS SOUP

Steps:

• Bring stock to a rolling boil in a medium size pot.
• Combine chicken and cornstarch paste in small bowl; set aside.
• Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
• Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
• Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
• Add pepper to your taste. Serve hot.
• NOTE: A little cilantro to garnish and flavor is nice.

CHICKEN AND ASPARAGUS BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

CHICKEN ASPARAGUS SOUP

Steps:

• Pour broth or stock and wine in a large saucepan and bring to boiling.
• Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
• Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.

SAUCY CHICKEN AND ASPARAGUS

Steps:

• If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.