Asparagus and chicken soup
Heat the chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.
Meanwhile, shred the meat from the chicken breast fillets and set aside.
Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.
Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.
• 6 cups chicken stock
• 1 leek, thinly sliced
• 2 small chicken breast( fillets) cooked
• 1 bunch asparagus, trimmed and halved
• 1 tablespoon parsley, chopped
• salt and cracked black pepper