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This fabulous chicken soup makes the most of in-season spring vegetables.
Ingredients (serves 4)
6 cups salt-reduced chicken 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
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.
Meanwhile, shred the meat from the chicken breast fillets and set aside.
Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.
Taste.com.au - October 2007, Page 15
Recipe by Kate Murdoch
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