Spring Chicken & Asparagus Soup
Most people seem to like their asparagus steamed or grilled (am I wrong?), but I wanted to make some in my slow cooker! Every weekend this month we’ve been buying a bunch or two of asparagus from the Farmer’s market because it looks so irresistible and we figure we will cook it one way or another. First we grilled some along side salmon fillets, we steamed some and ate it with left over pizza just because I couldn’t bear letting it go to waste, I added it to a paella, but finally I came up with a soup idea.
I winged this while I was completely exhausted, (battling another cold I think), so I’m really happy that it turned out just the way I wanted. It’s super easy to make so please do enjoy :)
The leftovers heat up nicely too, so it makes for a great, relaxing lunch during the long weekend… Happy Easter everyone!
Chicken and Asparagus Soup
Prep:
20 minutes (active) and 1 hour (unattended)
Cook:
6.5 hours (low) or 3 hours (high)
Yield: 10 servings (prepared in a 6.5 quart slow cooker)
- 1 tbsp olive oil (or coconut oil)
- 1 1⁄2 lbs boneless, skinless chicken thighs, cut into bite size pieces
- 5 cloves minced garlic
- 2 lemons
- 1 tsp salt
- 1 tsp ground black pepper
- 1⁄2 tsp chili powder
- 6 sprigs rosemary
- 1 cup finely chopped onion
- 2 cups sliced white mushrooms
- 6 cups chicken or vegetable broth
- 6 cups water
- 2 cups asparagus, cut into bite size pieces
- 1⁄4 cup toasted sesame seeds
Heat a small skillet over medium heat. Cook the ginger and 2 cloves of minced garlic until fragrant about 2-3 minutes. Remove from heat and set aside.
In a small bowl, combine the salt, pepper and chili powder.
Cut the chicken into 1-2 inch pieces and place in a shallow dish. Pierce the chicken with a fork. Pat dry.
Rub the dry spices onto the chicken. Add the garlic, ginger, 2 sprigs of chopped rosemary and lemon rind (from 1 lemon). Mix it around by hand. Cover and refrigerate for 1 hour or overnight.
Add the 3 remaining cloves of minced garlic, onion, mushrooms, 4 sprigs of rosemary, and the juice and rind from second lemon to the slow cooker insert. Add the marinated chicken, broth and water.
Cook on low for 6 hours or high for 3 hours.
Add the asparagus and juice from one lemon. Cook on high until the asparagus is easily pierced with a fork, approximately 30 minutes.
Remove the rosemary with a pair of tongs.
Serve sprinkled with a teaspoon or two of toasted sesame seeds.
