Recipe of the Week – Green Chicken Soup

Green Chicken Soup – Serves 2

1 protein | 2 vegetables

Green Chicken Soup


  • 240g chicken breast, cubed
  • 500ml salt-reduced chicken stock
  • 1 onion, diced
  • ½ cup chopped celery
  • 1 (425g) can asparagus, drained


  1. Combine all ingredients in a large saucepan and bring to the boil.  Reduce heat and simmer until the chicken is cooked.  Cool.
  2. When cooled, transfer soup to a blender or food processor and blend to desired consistency.
  3. Return soup to saucepan, reheat and serve.

Lyn D – Maitland


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