Tia's Lemon Chicken and Asparagus Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 8 cups chicken stock, low-sodium
- 2 chicken breasts, large, skinless
- 1 teaspoon garlic
- 1 onion, chopped
- 1 cup carrot
- 1⁄2 cup celery
- 1 tablespoon parsley
- 3 medium potatoes, peeled and diced
- 2 lemons, squeezed (or to taste)
- 1 lemon (zested)
- 1 teaspoon tarragon
- 1 teaspoon thyme
- pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 3 eggs
- splash marsala wine (optional)
- 1 lb asparagus, cleaned and trimmed into 1/2 inch pieces
directions
- In a stock pot add chicken stock, garlic, onion,potatoes, carrots, celery, parsley, pepper, tarragon, thyme juice of lemons, zest and Marsala if using and chicken. Bring to a boil for 10 minutes. Turn off heat and remove pot from heat, cover. Let sit 20 minutes. Check to see if chicken is cooked -- if not add another 10 minutes of sitting.
- Remove chicken and cube into 1/2 inch pieces. Return to pot.
- In a small sauce pan add butter, melt.
- Add flour, stirring with wisk, cook till lightly browned.
- Add 2 cups of hot broth, wisk.
- In a small bowl beat eggs till frothy.
- Slowly add the eggs while wisking to broth, flour mix. Stir till incorporated.
- Return this mixture to the soup pot.
- Add asparagus, cook on low heat -- DO NOT boil this soup, heating till asparagus is al dente.
- Note* If you don't like your asparagus al dente -- pre-cook and blanche -- then add to soup and serve.
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RECIPE SUBMITTED BY
Thea
Saint Paul, Minnesota