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Chicken And Asparagus Soup


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  • 1 1/2 pounds boneless skinless chicken breast halves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 tablespoons grated lemon zest
  • 2 tablespoons canola oil
  • 4 tablespoons flour
  • 1 can reduced-salt chicken broth - (48 oz)
  • 1 pound fresh or previously grilled asparagus trimmed, and cut into 1" pieces
  • 1 cup light sour cream
  • 6 French rolls


Servings 6


Step 1

Dice chicken breasts and season with salt and pepper. In large saucepan, quickly brown chicken and lemon zest in oil over medium-high heat. Add flour. Stir well. Cook for 1 minute. Add broth. Bring to a boil, stirring often. Reduce heat. Simmer for 10 minutes.

Add fresh asparagus. Simmer for 5 minutes. (Note: Or add grilled asparagus and simmer for 1 minute.) Whisk in sour cream. Serve with rolls on side.

This recipe yields 6 servings.

Nutrition Information: One serving contains 444 calories (20 percent calories from fat); 44 grams carbohydrates; 38 grams protein; 10 grams total fat (3 grams saturated fat); 72 milligrams cholesterol; 4 grams fiber; 967 milligrams sodium.

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