This fabulous chicken soup makes the most of in-season spring vegetables.


  • 6 cups salt-reduced chicken stock
  • 1 leek, thinly sliced
  • 2 small chicken breast fillets, cooked
  • 1 bunch asparagus, trimmed and halved
  • 1 tablespoon flat-leaf parsley, chopped
  • Salt and cracked black pepper


  1. Heat chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.
  2. Meanwhile, shred the meat from the chicken breast fillets and set aside.
  3. Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
  4. Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.