We have been making and eating a lot of soup this winter! It’s our ‘go to’ lunch these days. The great thing about soup is you can throw in whatever you happen have on hand. Recently I had a some roasted chicken and a bunch of asparagus I needed to use. Naturally, that turned into an opportunity to make Chicken and Asparagus Soup!
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This soup has a delicious base of bone broth. I use homemade.
I then I add loads of veggies to the simmering broth: new potatoes, celery, carrots, and onions. But of course you can add whatever you have on hand.
And in the very last few minutes I toss in some asparagus. The asparagus can’t cook along with the other vegetables or it will become too soft. We just want to blanche it.
I spice it up this soup with some double roasted tomato salsa and some sea salt and pepper and voila! A flavorful, delicious soup in less than 20 minutes!
The Recipe: Chicken and Asparagus Soup
Tips and what you will need: I use homemade bone broth for this soup. You can make your own or use store bought. You will need a good stock pot and as always, you need a good knife (this is my knife). I use this salsa to create some great flavor in this soup, but you can use any roasted tomato salsa you love. You will be making a ‘slurry’. A slurry is like a roux but made by combining cold water with arrowroot powder. It thickens soups and gravy just as well as a roux but is grain free! Once a slurry is added to a soup it needs to be taken off heat immediately. So in this recipe we add it last. This soup is grain and dairy free. Paleo and Whole 30 Compliant.
- 8 cups chicken broth
- 1 cup carrots peeled and diced
- 1 cup celery diced
- 1 cup green onions sliced (or dice any onion you have on hand)
- 6 new potatoes cut in half and then quartered
- 2 cups cooked chicken
- 1 cup asparagus cut into 2" pieces
- 1 cup roasted tomato salsa I used Frontera Double Roasted Tomato Salsa
- 1/4 cup arrowroot powder for thickening
- 1/4 cup cold water
Place broth in a stock pot on high heat. Bring to a boil. While broth is heating prepare all vegetables and chicken.
When broth is boiling add all vegetables except asparagus.
Lower heat and simmer until a fork goes into potatoes easily but potatoes are still firm. Do not overcook. (usually about 8 minutes)
While vegetables simmer make 'slurry' by combining arrowroot powder and water, stirring till smooth. Set aside.
Add asparagus and simmer for 2 more minutes.
Add slurry to soup, stir and turn off heat. The slurry will give the soup some 'body', just ever so slightly thickening the broth.
Add salsa and stir. Salt and pepper to taste. Of course you can always add more salsa if you like to bring the heat!
MAY I PLEASE ASK A LITTLE FAVOR?
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All photos and recipes are copyrighted by Linda Spiker.
Post tags: Gluten free, grain free, dairy free, whole 30