Watching your waist line for the summer? This is a very simple soup with lots of taste.
Chicken and Asparagus Soup
6 oz of chicken breast sliced into thin slices
8 oz of asparagus cut into 1 inch pieces
3 cups of chicken stock**
1 clove of minced garlic
Salt-n-Pepper to taste
Fresh Cilantro leaves to garnish
Bring stock to a boil, add asparagus and cook til tender. Bring stock back to a boil and add chicken,
cut into thin slices a little larger then a postage stamp.
Bring to a boil and then simmer 5 minutes.
6 oz of chicken breast sliced into thin slices
8 oz of asparagus cut into 1 inch pieces
3 cups of chicken stock**
1 clove of minced garlic
Salt-n-Pepper to taste
Fresh Cilantro leaves to garnish
Bring stock to a boil, add asparagus and cook til tender. Bring stock back to a boil and add chicken,
cut into thin slices a little larger then a postage stamp.
Bring to a boil and then simmer 5 minutes.
**If you have homemade chicken stock, this is the soup to use with it.
Organic chicken stock in a box is also good but fresh is always best.
This soup is perfect for when your not feeling 100% it is also quick and easy to make.
serves 4
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This goes great with Chicken, Chops or Fish as a side dish.
For a main dish put it on top of salad, mashed potatoes or sweet potato's.
Roasted Asparagus in Citrus
1 bunch of asparagus chopped in 1 inch pieces
1/4 cup of OJ apx 2 oranges **
1 lemon juiced and zest
1 Tbsp honey
1 Tbsp grainy mustard
1 Tbsp EVOO (extra virgin olive oil)
preheat oven 375
-- Wash asparagus and quick chop into 1 inch pieces.
Whisk together in a medium bowl OJ, lemon juice and zest, honey, mustard & EVOO.
Toss in the asparagus to completely coat.
Save as much liquid to bast at least once during the cook time. Turn out the asparagus onto a foil lined cookie sheet and bake (roast) for about 15 to 20 mins until tender crisp.
~Ms Foodie1 bunch of asparagus chopped in 1 inch pieces
1/4 cup of OJ apx 2 oranges **
1 lemon juiced and zest
1 Tbsp honey
1 Tbsp grainy mustard
1 Tbsp EVOO (extra virgin olive oil)
preheat oven 375
-- Wash asparagus and quick chop into 1 inch pieces.
Whisk together in a medium bowl OJ, lemon juice and zest, honey, mustard & EVOO.
Toss in the asparagus to completely coat.
Save as much liquid to bast at least once during the cook time. Turn out the asparagus onto a foil lined cookie sheet and bake (roast) for about 15 to 20 mins until tender crisp.
**if you have to use concentrate please use with no added sugar. This is a great way to use your not so sweet oranges up if you even have any.
Add a little low sodium soy sauce to this and you have an amazing topping for a Chinese chicken salad!
Did You Know?
Dark honey has the highest antioxidants.
It is also said that buying local honey can help with allergies.
Of course buying local is always best because it supports your neighbors & farmers.
We all Thank You and your body's will too!
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