This Comforting Chicken, Pea And Asparagus Soup Is Light But Nourishing

Chicken breast fillets nourish this light broth into one that's hearty and comforting. Additions of asparagus and peas, on the other hand, provide a boost of fibre for a truly well-rounded and invitingly herbaceous meal.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 17 mins
Difficulty Level: 2/5

Ingredients

• 3 cups (750 ml) chicken stock
• 3 cups (750 ml) water
• 1 clove garlic, crushed
• ¼ tsp coarsely ground black pepper
• 400 g chicken breast fillets
• 170 g asparagus, trimmed, chopped coarsely
• 1½ cup (240 g) shelled fresh peas
• 1 tbsp lemon juice
• ½ cup coarsely chopped fresh flat-leaf parsley
• ½ cup coarsely chopped fresh mint
• Pistou cup coarsely chopped fresh garlic chives
• 2 tsps finely grated lemon rind
• 1 clove garlic, crushed
• 2 tsps olive oil

Steps

01. Bring stock, the water, garlic and pepper to the boil in large saucepan. Add chicken; return to boil. Reduce heat; simmer, covered, about 10 mins or until chicken is cooked through. Cool in poaching liquid 10 mins. Remove chicken from pan; slice thinly.

02. Meanwhile, make pistou. Using mortar and pestle, pound ingredients until smooth.

03. Add remaining ingredients to soup; bring to the boil. Return chicken to pan; simmer, uncovered, about 3 mins or until vegetables are just tender.

04. Divide soup among serving bowls; top with a spoonful of pistou.

Photo: bauersyndication.com.au