*Good To Know*
- How much chicken do I need? That all depends on the leftover you have. From a whole rotisserie chicken, I used 3/4 that was left over. You can use an entire chicken, chicken thighs or even drum sticks (just be sure to debone and to shred the meat). Also, remember that leftover chicken may already be seasoned. Adjust your soup seasoning near the end after the chicken has been simmering in the broth.
- Can I replace broth with plain water? If you don’t have chicken broth on hand, you can mix chicken bouillon with warm water to create the required amount or just use plain water. Be sure to adjust your salt seasoning if simply using water.
- Can I use canned corn? Absolutely! If you don’t have fresh corn available, canned corn works too. Drain 1 can and add the corn near the end of cooking.
Prepare IngredientsRinse, trim the ends (the parts that are hard and not edible anymore) and cut Asparagus into 1 inch pieces. Debone and shred the chicken. Dice onions and mince garlic. Peel the potatoes and cut into 1 inch cubes. Shuck corn from the cob and set aside. Measure chicken broth and an additional 3 cups of water (this is to add more liquid to our soup), set aside. If you don’t have store bought chicken broth on hand, you can use chicken bouillon mixed with water (follow label instructions to measure 4 cups) or just use plain water.
Sautée the onions and garlic in a large pot over high heat. Add the potatoes, salt, pepper and mix for 1 minute. Add the asparagus, corn and cook for another 1 minute. Pour in the stock and cook for 20 minutes or until the vegetables are cooked. Season with more salt and pepper if needed (taste the soup first since the cooked chicken is already seasoned).
Lastly, mix in the cornstarch slurry to slightly thicken the soup. Ladle into soup bowls and garnish with cilantro (or toppings to your liking). Add some sriracha for a little extra heat. Enjoy!
Chicken Asparagus Soup (creamless)
- 2 tablespoons (30 ml) cooking oil
- 1 cup (160 g) yellow onion (1 large), diced
- 1 tablespoon (2 cloves) garlic, minced
- 3 cups (225 g) red potatoes (3 medium), peeled & diced
- 1 teaspoon (5 g) sea or kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds (680 g) Asparagus (2 bunches), ends trimmed, cut into 1 inch pieces
- 1½ cups (218 g) fresh uncooked corn (2 ear), peeled & shucked
- 4 cups (946 ml) chicken broth, low sodium
- 3 cups (710 ml) water
- 2 cups (280 g) cooked chicken, deboned & shredded
- 2 tablespoons (30 g) cornstarch
- 3 tablespoons (44 ml) water
- 1 teaspoon chopped cilantro
- In a large pot, heat oil over high heat. Add onions and garlic and cook for 1 – 2 minutes until translucent, stirring often (do not brown).
- Add diced potatoes. Sprinkle in salt & black pepper. Stir frequently for 1 minute to combine with onion-garlic mix. Add chopped asparagus and corn and continue to stir for 1 minute to combine vegetables.
- Pour in chicken stock and water. Add shredded chicken and bring soup to a boil. Then turn heat down to medium-high and cook for 20 minutes, stirring every so often. Season with more salt and pepper if desired.
- In a small bowl, combine cornstarch and water. Pour cornstarch slurry into soup and stir frequently until soup is slightly thickened.
- Ladle soup into bowls and garnish with chopped cilantro (or toppings to your liking). For extra heat, add a little sriracha or other hot sauce. Enjoy!