It has been cold and gloomy here in Vancouver, BC this past week. The weather forecast is that the temperature is going to dip and snow is inevitable. It is during this time that I crave for the comfort of a hot and hearty soup. This was my thought when I was eating my lunch the other day and I was wishing it was soup instead of a sandwich. So on my way home from work that day, I dropped by a supermarket and bought ingredients to make a simple chicken soup for dinner that night.
Chicken and asparagus soup is a clear soup that I learned to make from my mother-in-law. She usually used canned asparagus but for this recipe I use the fresh ones instead. Chicken pieces are first seasoned with salt and then sautéed with ginger, onions and fish sauce. It is then slowly simmered and cooked for 30 minutes. Fresh asparagus are then added afterwards. This soup is not only healthy and comforting but also satisfying
- 3 lbs. whole chicken, cut into skinless serving size pieces or any chicken pieces of your choice
- 1 lb. asparagus, woody ends snapped
- 1 thumb-size ginger, peeled and julienned
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 2 tablespoons fish sauce
- 14 cups water
- Coarser salt for seasoning
- Sprinkle chicken pieces with salt. Set aside.
- In a stockpot, sauté ginger and onions over medium heat for 2 minutes or until onions are soft.
- Add chicken pieces and cook for 4 minutes or until meats are no longer pink.
- Add fish sauce and stir to combine flavor.
- Add water and bring to a boil. Lower the heat and let simmer for 30 minutes or until meats are tender. Make sure to skim any scum that float on the surface of the stock.
- Add the asparagus and cook for 3 minutes or until the asparagus are crisp and tender.
- Correct seasonings by adding fish sauce or salt.
- Serve and enjoy!