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 🙂
Cooking Tips for Perfect Chicken and Asparagus Soup
To get the best flavor in your chicken and asparagus soup, start with high-quality ingredients. Look for fresh, organic chicken if possible. The flavor really comes through when you use good meat. When seasoning the chicken, don’t be shy with the salt. It enhances the overall taste and helps bring out the flavors of the other ingredients. Sautéing the ginger and onions until they are fragrant is key. This step lays a solid flavor foundation for the soup. If you want a bit of depth, consider adding a splash of soy sauce or even a bit of sesame oil while sautéing. This will add an extra layer of umami that complements the chicken beautifully. For the asparagus, cut it into bite-sized pieces to ensure even cooking. Adding it towards the end of the simmering time helps retain its vibrant color and crunch. If you prefer a thicker soup, you can blend a portion of the soup and mix it back in. This adds a creamy texture without needing any cream. Just be mindful not to overcook the asparagus; you want it tender but not mushy.
Serving Suggestions and Storage Tips
This chicken and asparagus soup is versatile and can be served in various ways. For a more filling meal, consider pairing it with a side of crusty bread or a light salad. A sprinkle of fresh herbs like cilantro or parsley on top adds a nice touch and freshness. If you’re feeling adventurous, a squeeze of fresh lemon juice can brighten the flavors even more. For storage, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you want to keep it longer, consider freezing portions. Just make sure to leave some space in the container as liquids expand when frozen. When reheating, do so slowly on the stove to avoid overcooking the asparagus. If the soup thickens too much after being stored, adding a splash of broth or water can help bring it back to the desired consistency. This way, you can enjoy the comforting flavors of your chicken and asparagus soup even on a busy day.
Frequently Asked Questions
Can I use frozen chicken instead of fresh?
Frozen chicken can work, but it may change the texture a bit. Just make sure to thaw it completely before cooking to ensure even cooking and flavor absorption.
What can I substitute for fish sauce?
If you’re looking for a substitute, soy sauce is a great option. You can also use tamari for a gluten-free alternative, or a mix of soy sauce and a bit of vinegar for that salty, tangy flavor.
How should I store leftover soup?
Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, it freezes well for about three months, just make sure to leave some space in the container for expansion.
Can I add other vegetables to this soup?
Absolutely, adding veggies like carrots or celery can enhance the flavor and nutrition. Just make sure to chop them into similar sizes so they cook evenly with the chicken and asparagus.
What’s the best way to reheat the soup?
Reheating on the stove is the best way to keep the flavors intact. Just warm it gently over medium heat, stirring occasionally, until it’s heated through.
Chicken and Asparagus Soup
Ingredients
- 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
Instructions
- 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!
Nutrition
Wow! This looks outstanding!