• Serves 4
  • 40 minutes
  • Difficulty Easy
  • 6 Ingredients


Ingredients (serves 4)

  • 6 cups salt-reduced chicken stock
  • 1 leek, thinly sliced
  • 2 small chicken breast fillets, cooked
  • 1 bunch asparagus, trimmed and halved
  • 1 tbs flat-leaf parsley, chopped
  • Salt and cracked black pepper


  1. Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes
  2. Meanwhile, shred the meat from the chicken breast fillets and set aside
  3. Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
  4. Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread

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