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Chicken and Asparagus Soup


  • 1 clove of garlic

  • 2 shallots

  • 1 carrot

  • 1 stick of celery

  • 1 bunch of asparagus

  • 1 chicken breast

  • 2 bay leaves

  • 1.4 litres of water

  • Splash of white wine


  • 1.

    Finely slice all your vegetables and chicken fillet, save half the asparagus tips for later.

  • 2.

    Place a good-sized pan on the stove, heat and lightly sear your chopped chicken fillet. Pour over some white wine; this will stop the chicken from browning immediately.

  • 3.

    Add in all chopped vegetables and cook for 1 minute.

  • 4.

    Fill the pan with 1.4 litres of water, bring to a boil and simmer for 15 minutes.

  • 5.

    Add in asparagus tips for the last 2 minutes of cooking and serve.


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