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Chicken and Asparagus Soup

This soup can be made in as little as 20 minutes! It calls for cooked chicken. You can use leftover roasted or rotisserie chicken. It also calls for a slurry, which is a simple grain free way to thicken soups. You will need arrowroot powder (like corn starch but non GMO) for this. For flavor I add double roasted tomato salsa. I use the Frontera brand but you can use any roasted tomato salsa brand you like.
Course Soup
Cuisine American
Keyword comfort food, kid-friendly recipes, weeknight dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Linda Spiker


  • 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


  1. Place broth in a stock pot on high heat. Bring to a boil. While broth is heating prepare all vegetables and chicken.
  2. When broth is boiling add all vegetables except asparagus.
  3. Lower heat and simmer until a fork goes into potatoes easily but potatoes are still firm. Do not overcook. (usually about 8 minutes)
  4. While vegetables simmer make 'slurry' by combining arrowroot powder and water, stirring till smooth. Set aside.
  5. Add asparagus and simmer for 2 more minutes.
  6. Add slurry to soup, stir and turn off heat. The slurry will give the soup some 'body', just ever so slightly thickening the broth.
  7. Add salsa and stir. Salt and pepper to taste. Of course you can always add more salsa if you like to bring the heat!