Cherry blossoms usher in spring for the Washington, DC area. My husband and I decided to go downtown and walk along the paths near the Jefferson Memorial and Washington Monument among the cherry trees. We went early one morning trying to beat the crowds. When the cherry trees are in full bloom you walk beneath a canopy of flowers with the delicate blossoms dancing in the breeze. The morning like most spring mornings was chilly, only about 40°, and reminded me that soup is still a good idea in the early days of spring.
Spring has its mix of warm sunny days only to be followed by chilly rainy days. A warm bowl of Chicken, Wild Rice & Asparagus Soup from the seasonal soup section of Healthy Palate, my recently released cookbook, makes a wonderful spring meal. You probably have all the ingredients at home, so enjoy this easy, delicate and delicious soup. It even looks like spring with the tender, green asparagus and bright carrot slices.
Chicken, Wild Rice & Asparagus Soup
1 tablespoon extra virgin olive oil
1 medium onion (about 1⁄2 cup), chopped
1 cup carrots, sliced
3 garlic cloves, minced
8 cups low sodium chicken broth
1 teaspoon dried thyme
6 oz. box long grain wild rice mix (discard seasoning packet)
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 cups asparagus, cut lengthwise 1 1⁄2” long
11⁄2 cups chopped cooked chicken breast
Heat olive oil in a soup pot over medium heat. Add onions, carrots and garlic. Cook for 2-3 minutes or until onion is tender and translucent; stir occasionally.
Add broth, thyme, rice (discard the seasoning packet), salt and pepper to the vegetables. Bring to a boil; reduce heat and simmer covered for 20 minutes. Stir in
asparagus and chicken. Simmer covered for additional 8-10 minutes.
NUTRITION INFORMATION FOR 1 SERVING: 209 calories, 16g protein, 27g carbs, 4g fat, 30mg chol, 1g sat fat, 0g trans fat, 3g fiber, 275mg sodium
Recipe from Healthy Palate, Delicious and Simple Recipes to Enhance Meals with Fruits and Vegetables