Hearty and aromatic, light and nutritious at the same time … soup with chicken, potatoes and frozen asparagus. How to cook it, read the step-by-step recipe with a photo. Video recipe.
Light soup with chicken, potatoes and frozen asparagus will quickly bring the body into harmony after long "holidays", which is especially important after the New Year. During this period, the body needs light food, and the first hot dish will be the best, especially in chicken broth. However, first courses have always been considered important in any cuisine. Liquid meals are especially beneficial for the gastrointestinal tract and digestive system.
They are perfectly absorbed and saturate the body with healing microelements. And asparagus is the perfect ingredient for a delicious soup. It lacks a sharp taste, so it is used in a company with any vegetables. Today, green beans are complemented by potatoes, the most common vegetable in first courses. Ready soup can be seasoned with any spices to your liking with thyme, parsley, dill, bay leaves, basil … Asparagus for the recipe is suitable both fresh and frozen.
See also making soup with veal, potatoes and carrots.
- Caloric content per 100 g - 245 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken or chicken parts - 300-400 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Greens (any) - medium bunch (fresh, frozen or dried)
- Salt - 1 tsp or to taste
- Asparagus beans - 350-400 g
- Bay leaf - 2 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Allspice peas - 3-4 pcs.
Step by step cooking soup with chicken, potatoes and frozen asparagus, recipe with photo:
1. Wash the chicken or chicken parts and dry with a paper towel. Use a kitchen ax to chop it into smaller pieces. If there is fat on the bird, then remove it, or if you are not afraid of extra calories, then you can leave it. The carcass can be used in a boiler room, but a more rich soup will turn out with homemade chicken.
2. Place the chicken in a cooking pot, fill it with drinking water and place it on the stove to cook. After boiling, turn the heat on and remove the foam that forms on the surface of the broth. If you leave it, the soup will turn out cloudy.
3. Peel the onion, wash and place in the cooking pot. When the broth is cooked, remove it from the pan, as he has already given up all the juice, taste and aroma. For a golden broth, leave the bottom husk on the onion.
4. Peel the potatoes, wash, cut into cubes and place in a saucepan with broth.
5. After 20 minutes of boiling the potatoes, add the asparagus to the soup. Asparagus is cooked for 3-5 minutes. Therefore, be guided by your own according to the degree of readiness of the potatoes when placing the asparagus in the pan.
6. Immediately add bay leaves, allspice peas, salt, black pepper and any herbs to the pan with the asparagus. I used dried basil, cilantro and parsley. Boil the soup for a few minutes and remove the pot from heat. Serve the prepared soup with chicken, potatoes and frozen asparagus with croutons or croutons.
See also the video recipe on how to make asparagus bean soup.
