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Recipe of Asparagus Soup with Vegetables and Chicken
Recipe

Asparagus Soup with Vegetables and Chicken

45 mins
Low
32
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Healthy asparagus soup with vegetables and chicken, with a delicate flavor that children and adults will love too.
Learn more about Lynda Cocinita

Ingredients

4 portions
  • 1 chayote squash, washed, peeled and without the nugget of the center
  • 1 apple, peeled
  • 1 pear, peeled
  • 1/2 onions
  • 1 jar asparagus, white or green
  • 1 can chicken breast, in pieces Tuny in water
  • 1 Cube chicken soup, Knorr
  • 1 teaspoon McCormick® Minced Garlic
  • 3 tablespoons olive oil
  • 1 tablespoon fresh coriander
  • 4 1/2 cups Water, purified
  • 2 cups milk
  • salt, and pepper to taste

Preparation

We put a pot on the stove with the cups of water, add the cube of chicken broth, salt, pepper, cilantro, garlic and olive oil, let it boil.
Cut into large pieces all the fruits and vegetables, except the asparagus, add them to the pot, lower the heat and let cook for 30 minutes.
When everything is cooked we take the vegetables and fruits out of the pot and put them in the blender together with the water and the asparagus, we grind until there is a terza mixture without lumps.
We empty the grind in the same pot where we cook the vegetables, add the 2 cups of milk and the drained chicken breast can, let it cook at low heat, when it boils, remove from the heat and serve.

PRESENTATION

It can be served with pieces of panela or manchego cheese, a drizzle of olive oil and served with salted crackers, habanera or rustic bread.

TIPS

It is important to use the cooking water so we will keep the flavor of the vegetables.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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