Nickey's Chicken N Asparagus Soup

Cozy up with a bowl of Nickey’s Chicken N Asparagus Soup, a hearty and creamy homemade soup that’s as comforting as it is nourishing. Packed with tender shredded chicken, vibrant asparagus, velvety potatoes, and a medley of garden-fresh vegetables, this recipe pairs wholesome ingredients with irresistible flavor. Simmered in a rich chicken broth and finished with a splash of heavy cream, it achieves the perfect balance of light and indulgent. Ready in just 50 minutes, this one-pot wonder is great for meal prep or an effortless weeknight dinner. Garnish with fresh parsley for a vibrant, aromatic touch, and enjoy this soul-warming dish that’s perfect for any season.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 6 cups Chicken broth
• 1 bunch Asparagus, trimmed and cut into 1-inch pieces
• 2 medium Potatoes, peeled and diced into small chunks
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional garnish)

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

In a large pot over medium heat, add the olive oil. Once heated, sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove and set aside.

Step 3

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 4

Return the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 5

While the soup simmers, prepare the asparagus and potatoes by cutting them into small, uniform pieces for even cooking.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.

Step 7

Add the diced potatoes to the pot and simmer for 10 minutes, or until they start to become tender.

Step 8

Stir in the asparagus pieces and cook for another 5-7 minutes until the asparagus is tender but still bright green.

Step 9

Reduce the heat to low and add the shredded chicken back into the pot. Stir in the heavy cream, salt, and black pepper. Allow the soup to gently heat through for 2-3 minutes without boiling.

Step 10

Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(3084.7g)

Amount per serving	% Daily Value*
Calories	2070.8

Total Fat 122.3g	0%
Saturated Fat 56.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 535.8mg	0%
Sodium 6307.7mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 20.7g	0%
Total Sugars 27.2g
Protein 143.9g	0%

Vitamin D 45.2IU	0%
Calcium 441.3mg	0%
Iron 18.0mg	0%
Potassium 4765.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 28.8%

Carbs: 16.2%