Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Asparagus Soup (Paleo, AIP, Wahls, Whole30)


  • Author: Eileen Laird
  • Total Time: 1 hour
  • Yield: 6-8 servings

Ingredients

  • 1/2 Tablespoon coconut oil
  • 2 pounds boneless chicken breasts
  • salt, for seasoning chicken
  • 1/3 cup water
  • 1 Tablespoon coconut oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 1 pound Japanese white sweet potato, peeled and cut into half-inch cubes
  • 2 pounds asparagus, cut off the tips and set aside, cut stalks into half-inch rounds
  • 3 cups bone broth
  • 1 teaspoon salt
  • pan juices from cooking the chicken
  • 2 sprigs fresh thyme (optional)
  • 2 cups baby arugula, packed
  • 1 Tablespoon fresh lemon juice

Instructions

  1. Melt coconut oil in large skillet over medium-high heat.
  2. Pat chicken breasts dry. Season both sides with salt.
  3. Place them smooth side down in hot skillet. Sear 2 minutes per side. Add the water. Bring to boil, then reduce heat to simmer. Cover and cook 15 minutes. Note: This won’t seem like enough water, but it is. The chicken will release more liquid as it cooks.
  4. While chicken is cooking, prepare other ingredients.
  5. When chicken is done, remove breasts to cutting board and chop into bite-sized cubes. Reserve pan juices – you’ll be using them later in the recipe.
  6. Melt remaining coconut oil in large pot over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté 30 seconds (just until fragrant). Add sweet potato and asparagus stalks (not the tips), along with bone broth, 1 teaspoon salt, and pan juices saved from cooking the chicken. Add thyme if using. Bring to boil then reduce heat. Simmer covered 15 minutes.
  7. Remove and discard thyme sprigs. Transfer soup to high-speed blender. Add baby arugula and blend until smooth. (You might need to do this in 2 batches).
  8. Return puréed soup to pot. Add asparagus tips. Bring to boil then reduce heat. Simmer 3 minutes. Add chicken to pot and simmer another minute, just until chicken is warmed through.
  9. Stir in lemon juice. Taste, and add more salt if needed.

Notes

  1. This recipe first appeared in an AIP community e-cookbook called AIP By Season as a celebration of Spring. It contains 100 other recipes to celebrate the seasons.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Courses
  • Method: Stovetop

Keywords: paleo, aip, wahls, whole30, chicken asparagus soup

Left Menu Icon