Chicken and vegetable pot with green asparagus

Meat 1 h 10 min 6 servings Medium 179 kcal

by Tavolino

A light and nutritious stew with tender chicken, refined with fresh spring vegetables such as green asparagus, fennel, and carrots.

Ingredients

1
Wash, clean, and roughly chop 500 g of soup vegetables. Halve 150 g of unpeeled onions.
2
Bring 800 g of chicken breast fillet with 1.5 l of water to a boil in a large pot.
3
Skim off the rising foam with a slotted spoon until the broth remains clear.
4
Add the soup vegetables, onions, salt, 12 peppercorns, and 2 bay leaves to the pot.
5
Let the soup simmer over low heat for 50 minutes.
6
Meanwhile, peel 400 g of bunch carrots and cut into pieces. Halve 75 g of sugar snap peas crosswise.
7
Wash and clean 2 bulbs of fennel and cut into 1 cm thick slices.
8
Wash 250 g of green asparagus, trim the woody ends, peel the lower quarter, and cut into pieces.
9
Remove the chicken from the broth and let it cool. Pour the broth through a sieve into a second pot.
10
Measure out 1 l of the broth and bring it to a boil again.
11
Add 400 g of bunch carrots to the boiling broth and cook for 3 minutes.
12
Add the fennel and 250 g of asparagus and cook for another 4 minutes.
13
Add 75 g of sugar snap peas, cook for 2 more minutes, and remove the pot from the heat.
14
Wash 4 sprigs of tarragon, pluck the leaves, finely chop them, and stir them in. Season with salt and pepper to taste.
15
Skin the chicken, remove the meat from the bone, slice it, add it to the soup, and bring briefly to a boil.