Asparagus soup with chicken

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This is a smooth filling soup which nourishes the stomach and the soul. It still tastes wonderful even if you decide not to add the chicken pieces.

Ingredients

2 chicken thigh fillets (or 250g skinless pieces)
2 cups water
4 medium potatoes (about 500g), peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1½ cups (375ml) chicken stock
420g can asparagus tips, drained
200g carton plain low-fat yoghurt

To serve:
4 crusty bread rolls

Methods/steps

1. Place chicken and water in a large saucepan and bring to the boil. Reduce heat. Simmer, covered, for about 10-12 minutes or until chicken is cooked. Remove chicken, slice thinly and set aside.

2. Place potatoes, celery and onion to the chicken liquid with the stock. Simmer for about 10 minutes or until potato is soft when pierced with a knife.

3. Add asparagus tips and yoghurt. Puree in batches in blender until smooth. Add chicken pieces and reheat gently, taking care not to boil as the yoghurt will curdle. Serve soup with the rolls.

Additional Tips

Preparation time: 10 mins Cooking time: 25 mins

Nutrition per serve:
1519 Kilojoules (363 Calories), 6g fat, 1 g saturated fat, 48g carbohydrate (including 8g sugars), 8g fibre, 724 mg sodium. Read our nutrition rating system.