7ozboneless skinless chicken breastscut into ½” cubes
1lbasparagus spearscut into ½”
5cupsfat free chicken brothSP: use water instead
2tspminced garlic
2tbspminced onion
1tspsalt
Dash of baking soda
1/2tsppepper
1tspdried thyme
Dash of hot sauceto taste
thinly sliced green onionfor garnish, SP: no garnish
Instructions
Heat a large pot over medium-high heat and spray with non-stick cooking spray.
Brown the chicken for 4-5 minutes then lower heat to medium and add the asparagus, minced garlic, and onion.
Season with salt, pepper, and thyme and continue cooking for about 5 minutes, until the chicken is cooked through and the asparagus is softened.
Stir in the chicken broth, add a dash of baking soda to help retain the color of the asparagus, cover, and simmer for about 10 minutes.
Remove from heat and puree with an immersion blender until creamy. (Alternatively, carefully transfer the soup to a high-speed blender and blend until smooth.)
Taste, adjust seasoning and/or add a dash of hot sauce, if desired.
Ladle into bowls, garnish with thinly sliced green onion, and serve.