ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND LEMON
This velvety-smooth soup may look as though it's from a fine dining restaurant, but it is oh-so-easy to prepare. The mouthwatering combination of chicken, asparagus, and Asiago cheese makes for a soup with intense depth of flavour that will earn it a regular space in your recipe box.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts :
CHICKEN ASPARAGUS SOUP
Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child. -Sandy Clayton, Visalia, California
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 226 calories, Fat 10g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 660mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN, ASPARAGUS AND LEMON SOUP
Make and share this Chicken, Asparagus and Lemon Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
- Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
- Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
- Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
- Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
- Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
- Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
- Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.
Nutrition Facts : Calories 411.1, Fat 25.3, SaturatedFat 9.8, Cholesterol 119.9, Sodium 499, Carbohydrate 19.6, Fiber 2.8, Sugar 7.9, Protein 27.2
TIA'S LEMON CHICKEN AND ASPARAGUS SOUP
I created this lovely spring soup. I think it's really tasty! Please note that you will need to add cooking time if you cook the asparagus raw in the soup...which is much tastier. Try a nice loaf of rustic bread and a salad....think spring!!
Provided by Thea
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a stock pot add chicken stock, garlic, onion,potatoes, carrots, celery, parsley, pepper, tarragon, thyme juice of lemons, zest and Marsala if using and chicken. Bring to a boil for 10 minutes. Turn off heat and remove pot from heat, cover. Let sit 20 minutes. Check to see if chicken is cooked -- if not add another 10 minutes of sitting.
- Remove chicken and cube into 1/2 inch pieces. Return to pot.
- In a small sauce pan add butter, melt.
- Add flour, stirring with wisk, cook till lightly browned.
- Add 2 cups of hot broth, wisk.
- In a small bowl beat eggs till frothy.
- Slowly add the eggs while wisking to broth, flour mix. Stir till incorporated.
- Return this mixture to the soup pot.
- Add asparagus, cook on low heat -- DO NOT boil this soup, heating till asparagus is al dente.
- Note* If you don't like your asparagus al dente -- pre-cook and blanche -- then add to soup and serve.
Nutrition Facts : Calories 304.7, Fat 11.4, SaturatedFat 4.2, Cholesterol 117.3, Sodium 442.1, Carbohydrate 33.9, Fiber 5.6, Sugar 6.6, Protein 20.1
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
CREAMY LEMON CHICKEN AND ASPARAGUS SOUP WITH BASIL
Creamy Lemon Chicken and Asparagus Soup with Basil is just the soup you want for spring! It's light, fresh, and still deliciously comforting.
Provided by Amy Rains
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- To prep this dish: chop your chicken breast or tenders into 1 inch chunks. Season with a bit of salt and pepper.
- Heat a large soup pot to medium high heat, once hot add in 1 tbsp avocado or olive oil. Add chicken to the pot, and cook for about 3-4 minutes until all sides are lightly golden (chicken may be undercooked inside). Set aside.
- While chicken is cooking, prepare your asparagus. Chop about 1/2 inch off each end. Slice the remaining stalk in 1 inch pieces.
- Add in another tbsp oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Toss chicken back into the pot.
- Add coconut milk and 2 cups broth to the pot. Check to see level of liquid, if you prefer a more liquid soup, add in an additional 1/2-1 cup broth. Heat to a soft boil, then reduce to low. Let simmer for 5-7 minutes, stirring frequently and letting flavors meld.
- Just before serving, add lemon juice and lemon zest to the pot. Season with salt and pepper.
- Place soup in individual bowls, garnish with fresh basil.
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 19 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 48 mg, Sodium 387 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS-LEMON SOUP
One glance at the ingredients and I just loved the sound of this recipe. When I made it, I was not disappointed. It can be served hot or cold, depending on the time of year, your personal preferences and what else you are serving on the day - or evening. Adapted from Rodale's 'Savory Soups and Stews: 100 Hassle-Free Homemade Meals'.
Provided by bluemoon downunder
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
- Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
- Process in a blender or food processor until smooth.
- If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm. Do not allow it to come to the boil.
- If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
- Serve with warm crusty rolls.
Nutrition Facts : Calories 186.2, Fat 11.8, SaturatedFat 7.1, Cholesterol 40.8, Sodium 411, Carbohydrate 9.1, Fiber 2.6, Sugar 3.8, Protein 5.5
CREAMY CHICKEN ASPARAGUS SOUP
Comfort food! This cream and cheese based soup blends well with the vegetables and chicken. My mother always used fresh asparagus from our garden for soups. The tender pieces of asparagus bring back soup memories from childhood. Hearty and comforting soup!
Provided by Seasoned Cook
Categories Chicken Breast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 1009.1, Fat 55.8, SaturatedFat 24.4, Cholesterol 156.6, Sodium 2645.9, Carbohydrate 75, Fiber 21.3, Sugar 10.9, Protein 59.6
LEMON ASPARAGUS SOUP
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. -Darlene Swille, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 12g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHICKEN SOUP WITH ASPARAGUS AND RICE
This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)
Provided by Acerast
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
- Stir in the rice and add the chicken stock.
- Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
- Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
- Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
- Heat the remaining 2 Tablespoons of olive oil in a skillet.
- Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
- Add the asparagus tips and saute an additional minute.
- When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
- Bring to a boil; remove from heat.
- Season with salt and pepper.
- Serve.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
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