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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Simple and flavorful soup! From 'Ultimate Recipes- Low Fat.' Ingredients:
8 ounces fresh asparagus, trimmed and cut into 1 1/2 inch pieces |
3 3/4 cups low sodium chicken broth or 3 3/4 cups chicken stock |
2/3 cup white wine |
1 sprig fresh parsley |
1 sprig fresh dill |
1 sprig fresh tarragon |
1 garlic clove, peeled |
1/3 cup vermicelli rice noodles |
12 ounces cooked chicken, shredded fine |
1 small leek, cleaned thoroughly and shredded fine |
salt, to taste |
white pepper, to taste |
Directions:
1. Pour broth or stock and wine in a large saucepan and bring to boiling.
2. Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
3. Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.
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