print this page

 

INGREDIENTS
8 oz. fresh asparagus
3 3/4 cup of chicken stock
2/3 cup of dry white wine
1/3 cup vermicelli salt and pepper to taste
1 small leek
12 oz. chicken breast (cooked and finely shredded)
Fresh parsley, dill, and tarragon (finely chopped) to taste
1-2 garlic cloves

DIRECTION
Wash asparagus and trim off woody part, cut to bite-sized pieces
Pour chicken stock and wine into a cooking pot and bring to boil
Add herbs, garlic cloves, and noodles
Cover and simmer for 5 mins.
Stir in chicken and asparagus and continue to simmer for another 3-4 mins.
Trim leeks and split down the center.
Wash under water to clean
Shred finally after leeks are dry
Ladle soup into bowls and garnish with the leeks