Recipe: Creamy Chicken & Asparagus Soup

Tony Ferguson Recipe of the Week

Its now the middle of Winter and Tony Ferguson has created a beautiful chicken soup to keep everyone nice and warm with plenty of asparagus, onion, mushrooms & ricotta cheese. This recipe will serve up to 2 people.

Ingredients

• 200g (Females) OR 400g (Males) chicken breast, chopped into 2cm cubes
• 1 tin (400g) of chopped asparagus
• 1 Small onion, finely chopped
• 4 Medium mushrooms, finely chopped
• 4 Tablespoons low fat smooth ricotta cheese
• 1 Tablespoon coriander or 2 tablespoons chives
• 1 Clove garlic, crushed
• 1 ½ Cups of salt reduced chicken stock
• ½ – 1 Teaspoon of cracked pepper
• 1 Tablespoon of olive oil

Method

1. Heat the oil in a medium soup pot on medium heat
2. Add the chicken and toast for 3 minutes, then add the onion, garlic and mushrooms and toast until golden
3. While the chicken and vegetables are cooking, in a large cup or bowl combine well the stock, ricotta, coriander/chives and pepper
4. Add the asparagus and stock mix to the chicken and vegetables, combine and allow to simmer on low heat for 10 – 15 minutes
5. Serve immediately