30-Minute Chicken Asparagus Soup (Dairy-Free) -

30-Minute Chicken Asparagus Soup (Dairy-Free)

Course: Soup

Cuisine: Canadian

Keyword: asparagus, chicken, creamless, Fall, hearty, quick, soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 238kcal

Turn leftover chicken into a hearty, light, and delicious meal! Learn how to make this quick Creamless Chicken Asparagus Soup in just 30 minutes.

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Ingredients

Base & Veggies

2 Tablespoons cooking oil
1 cup yellow onion (about 1 large) diced
1 tablespoon garlic minced
3 cups red potatoes (about 3 medium) peeled & diced
1½ pounds Asparagus (2 bunches) ends trimmed, cut into 1-inch pieces
1½ cups fresh uncooked corn (about 2 ears) peeled & shucked

Broth & Protein

4 cups chicken broth low sodium
3 cups water
2 cups cooked chicken deboned & shredded

Thickener & Seasoning

2 Tablespoons cornstarch
3 tablespoons water
1 teaspoon sea or kosher salt
¼ teaspoon ground black pepper
1 teaspoon chopped fresh cilantro for garnish

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Instructions

Sauté the Aromatics: In a large pot, heat the cooking oil over high heat. Add the diced onions and minced garlic. Cook for 1 to 2 minutes until translucent, stirring often (do not brown).
Add the Vegetables: Add the diced potatoes to the pot. Sprinkle in the salt and black pepper, stirring frequently for 1 minute to combine. Add the chopped asparagus and corn, and continue to stir for 1 more minute.
Simmer the Soup: Pour the chicken broth and water into the pot. Add the shredded chicken and bring the soup to a rolling boil. Turn the heat down to medium-high and cook for 20 minutes, stirring occasionally, until the vegetables are tender. Taste the broth and add more salt and pepper if desired.
Thicken and Serve: In a small bowl, whisk together the cornstarch and 3 Tablespoons of water. Pour the cornstarch slurry into the soup and stir frequently until the broth is slightly thickened and glossy. Ladle into bowls, garnish with fresh cilantro (and Sriracha if you like heat), and serve warm!

Video

Notes

Hold the Salt Until the End: Remember that your leftover rotisserie chicken is likely already heavily seasoned! Wait to do your final taste test and salt adjustment until after the chicken has been simmering in the broth so it doesn't become too salty.

Can I replace the chicken broth with plain water?

Yes! If you don't have boxed chicken broth on hand, you can mix chicken bouillon with warm water to create the required 4 cups, or simply use plain water. If you only use water, just be sure to adjust your salt seasoning at the end!

Can I use canned corn instead of fresh?

Absolutely! If fresh corn on the cob isn't in season, canned corn works perfectly. Just be sure to drain the can completely and add the corn near the very end of the cooking time so it doesn't get mushy.

How much leftover chicken do I actually need?

This recipe is incredibly forgiving, so it depends entirely on what you have left over! I usually use about ¾ of a leftover rotisserie chicken (roughly 2 cups shredded). You can use an entire small chicken, leftover thighs, or even drumsticks—just make sure the meat is deboned and shredded!

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