Comforting One-Pot Chicken and Asparagus Soup

Comforting One-Pot Chicken and Asparagus Soup

Tender chicken and crisp asparagus simmer together in a rich, herb-flecked broth for an easy weeknight soup.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This one-pot soup pairs shredded chicken with fresh asparagus in a lightly creamy broth seasoned with garlic and thyme. It comes together in about 45 minutes using a single pot, making it a practical choice for weeknight dinners or a light spring meal. A splash of cream and a finish of lemon brighten the broth without weighing it down.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat olive oil in a 6-quart stock pot or Dutch oven over medium heat.

  2. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

  3. Stir in the garlic and cook until fragrant, about 1 minute.

  4. Add the chicken breasts, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer, covered, until the chicken is cooked through, about 20 minutes.

  5. Remove the chicken to a cutting board and shred or dice into bite-sized pieces using two forks or a knife.

  6. Return the shredded chicken to the pot and add the asparagus. Simmer uncovered until the asparagus is tender-crisp, about 5 minutes.

  7. Stir in the heavy cream, lemon juice, salt, and pepper, and simmer gently for 2 minutes to heat through.

  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

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    Comforting One-Pot Chicken and Asparagus Soup

    This one-pot soup pairs shredded chicken with fresh asparagus in a lightly creamy broth seasoned with garlic and thyme. It comes together in about 45 minutes using a single pot, making it a practical choice for weeknight dinners or a light spring meal. A splash of cream and a finish of lemon brighten the broth without weighing it down.

    45 min 4 servings 310 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 pound boneless skinless chicken breasts
    • 6 cups chicken broth
    • 1 teaspoon dried thyme
    • 1 bunch asparagus, trimmed and cut into 1-inch pieces
    • 1/2 cup heavy cream
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat olive oil in a 6-quart stock pot or Dutch oven over medium heat.

    2. 2

      Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

    3. 3

      Stir in the garlic and cook until fragrant, about 1 minute.

    4. 4

      Add the chicken breasts, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer, covered, until the chicken is cooked through, about 20 minutes.

    5. 5

      Remove the chicken to a cutting board and shred or dice into bite-sized pieces using two forks or a knife.

    6. 6

      Return the shredded chicken to the pot and add the asparagus. Simmer uncovered until the asparagus is tender-crisp, about 5 minutes.

    7. 7

      Stir in the heavy cream, lemon juice, salt, and pepper, and simmer gently for 2 minutes to heat through.

    8. 8

      Ladle the soup into bowls and garnish with fresh parsley before serving.