Ingredients:
8 ounces fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3 3/4 cups low sodium chicken broth or 3 3/4 cups chicken stock
2/3 cup white wine
1 sprig fresh parsley
1 sprig fresh dill
1 sprig fresh tarragon
1 garlic cloves, peeled
1/3 cup vermicelli rice noodles
12 ounces cooked chicken, shredded fine
1 small leeks, cleaned thoroughly and shredded fine
salt, to taste
white pepper, to taste
Directions:
Pour broth or stock and wine in a large saucepan and bring to boiling.
Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.