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–+ servings

Creamy Lemon Chicken Asparagus Soup

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This creamy lemon chicken asparagus soup is fresh, bright, and light. A healthy, flavorful spring recipe that’s perfect for any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Appetizer, Dinner, lunch, Soup
Cuisine: American
Calories: 176
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds asparagus trimmed and washed
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 1 clove garlic minced
  • 2 ¼ cups chicken broth not low sodium
  • salt and black pepper to taste
  • ½ cup heavy whipping cream or to taste
  • ½ teaspoon fresh lemon juice
  • shredded Parmesan cheese for serving, optional

Method
 

  1. Chop the asparagus into 1/2-inch pieces.
  2. Sauté the onion and garlic in butter in a large pot over medium heat until tender, then add the asparagus and cook for 5 more minutes.
  3. Stir in the broth, salt, and pepper, then cover and simmer for 10 to 15 minutes until the asparagus is soft.
  4. Puree the soup with an immersion blender until smooth and stir in the cream and lemon juice.
  5. Taste the soup and adjust the seasoning with salt and pepper as needed.

Nutrition

Calories: 176kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 9gCholesterol: 44mgSodium: 525mgFiber: 4gSugar: 5g

Notes

  • Additional veggies can be added to stretch the soup further. Zucchini or celery are great options.
  • If using a regular blender to puree soup or hot liquids, do not seal the lid. The steam can build up and cause a dangerous mess.
  •  If you’d prefer more texture, remove a handful of the asparagus before blending. Chop it and stir it back into the soup after blending.
  • To thicken, allow the soup to simmer uncovered or stir in some potato flakes.
  • Refrigerate leftovers for up to 4 days. Reheat on low heat to prevent the cream from curdling. Do not freeze.