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Ingredients

6 cups Massel chicken style liquid stock
1 leek, thinly sliced
2 small chicken breast fillets, cooked
1 bunch asparagus, trimmed and halved
1 tablespoon flat-leaf parsley, chopped
Salt and cracked black pepper

Method

Step 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.
Step 2 Meanwhile, shred the meat from the chicken breast fillets and set aside.
Step 3 Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
Step 4 Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.

Asparagus and chicken soup

How to make Asparagus and chicken soup

Ingredients

Method