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🍽️ Chicken and Green Asparagus Vegetable Stew

179 kcal · 30 min · 4 servings

Chicken and Green Asparagus Vegetable Stew Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the soup vegetables under running water and remove any dirty or wilted parts. Cut the vegetables into rough chunks.
  2. 2. Cut the onions in half without peeling them.
  3. 3. Rinse the chicken breasts under cold water.
  4. 4. Place the chicken breasts and 1.5 liters of cold water into a large pot.
  5. 5. Bring the water to a boil.
  6. 6. Skim off the rising gray foam with a spoon or a skimmer to keep the broth clear.
  7. 7. Add the prepared soup vegetables and the halved onions to the pot.
  8. 8. Lightly salt the broth.
  9. 9. Add peppercorns and bay leaves.
  10. 10. Simmer the soup over low heat for 45 to 50 minutes.
  11. 11. Wash the round carrots and sugar snap peas under running water.
  12. 12. Remove the tough ends and strings from the sugar snap peas.
  13. 13. Peel the round carrots.
  14. 14. Cut the round carrots into bite-sized pieces.
  15. 15. Cut the sugar snap peas in half crosswise.
  16. 16. Wash the fennel and remove any hard or wilted parts.
  17. 17. Slice the fennel into 1 cm thick slices.
  18. 18. Wash the green asparagus under running water.
  19. 19. Cut off the woody lower ends of the asparagus.
  20. 20. Peel the bottom quarters of the asparagus stalks.
  21. 21. Cut the asparagus into pieces.
  22. 22. Remove the chicken breasts from the pot.
  23. 23. Let the chicken meat cool down.
  24. 24. Pour the broth through a fine mesh sieve into a second pot.
  25. 25. Measure out 1 liter of the broth.
  26. 26. Bring the measured broth back to a boil.
  27. 27. Add the cut round carrots to the boiling broth.
  28. 28. Cook the carrots for about 3 minutes.
  29. 29. Add the fennel and the asparagus.
  30. 30. Cook the vegetables for another 3 to 4 minutes.
  31. 31. Add the halved sugar snap peas.
  32. 32. Cook the sugar snap peas for 1 to 2 minutes.
  33. 33. Remove the pot from the heat.
  34. 34. Wash the tarragon under running water.
  35. 35. Shake the tarragon dry.
  36. 36. Pluck the small leaves from the stems.
  37. 37. Finely chop the tarragon leaves.
  38. 38. Add the chopped tarragon to the pot.
  39. 39. Season the soup finally with salt and pepper to taste.
  40. 40. Remove the skin from the cooled chicken meat.
  41. 41. Separate the meat from the bones.
  42. 42. Slice the chicken meat.
  43. 43. Add the chicken slices to the soup.
  44. 44. Bring the soup back to a brief boil.
  45. 45. Distribute the soup onto deep plates.
  46. 46. Serve the dish warm.

Nutrition per serving