Nickeys Chicken N Asparagus Soup Recipes

CREAMY CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears and set aside, Discard stalks.
• In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
• Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
• Serve and enjoy!

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

CHICKEN AND ASPARAGUS SOUP

Steps:

• Combine minced chicken and chopped onion in a mixing bowl and mix well. Divide the mixture into small portions and form into balls. Arrange chicken balls in a non-sticking oven tray and bake in the oven for 10-12 minutes or until well cooked.
• Trim away the woody end of the asparagus and cut into 4cm pieces.
• Add water, chicken balls and MAGGI Chicken Noodle Soup to a large saucepan. Bring to boil and simmer on low heat for 6 minutes uncovered. Add asparagus and carrot slices then simmer for another 5 minutes.
• Garnish with parsley and serve.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

CREAMY CHICKEN AND ASPARAGUS

Steps:

• Cook asparagus as directed on package.
• Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally.
• Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.

CHICKEN ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

FRESH ASPARAGUS AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
• Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
• Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
• Bake 30 minutes in the preheated oven, until lightly brown.

CREAMY ASPARAGUS CHICKEN

Steps:

• Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
• Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

ASPARAGUS SOUP IN SECONDS

Steps:

• Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
• Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

CHICKEN ASPARAGUS SOUP

Steps:

• Pour broth or stock and wine in a large saucepan and bring to boiling.
• Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
• Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.

VICKI'S FAVORITE CHICKEN WITH GRAPES, COUSCOUS AND ROASTED ASPARAGUS

Steps:

• Heat oven to 400 degrees F.
• Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
• Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
• Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
• Serve tenders and grapes on couscous alongside asparagus.

NICKEY'S CHICKEN N ASPARAGUS SOUP

Steps:

• Bring stock to a rolling boil in a medium size pot.
• Combine chicken and cornstarch paste in small bowl; set aside.
• Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
• Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
• Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
• Add pepper to your taste. Serve hot.
• NOTE: A little cilantro to garnish and flavor is nice.

TIA'S LEMON CHICKEN AND ASPARAGUS SOUP

Steps:

• In a stock pot add chicken stock, garlic, onion,potatoes, carrots, celery, parsley, pepper, tarragon, thyme juice of lemons, zest and Marsala if using and chicken. Bring to a boil for 10 minutes. Turn off heat and remove pot from heat, cover. Let sit 20 minutes. Check to see if chicken is cooked -- if not add another 10 minutes of sitting.
• Remove chicken and cube into 1/2 inch pieces. Return to pot.
• In a small sauce pan add butter, melt.
• Add flour, stirring with wisk, cook till lightly browned.
• Add 2 cups of hot broth, wisk.
• In a small bowl beat eggs till frothy.
• Slowly add the eggs while wisking to broth, flour mix. Stir till incorporated.
• Return this mixture to the soup pot.
• Add asparagus, cook on low heat -- DO NOT boil this soup, heating till asparagus is al dente.
• Note* If you don't like your asparagus al dente -- pre-cook and blanche -- then add to soup and serve.

CHICKEN, ASPARAGUS & CORN CHOWDER

Steps:

• In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

CHEESY CHICKEN AND ASPARAGUS

Steps:

• In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.

CHICKEN ASPARAGUS SOUP

Steps:

• Heat up the cooking oil. Saute' the garlic when the oil is ready.
• When the garlic turns golden, add the chicken. Season the chicken with fish sauce as it cooks. Stir well. Let the dish simmer for 5 minutes.
• Add the onions. Stir well. When the onions soften, add the water. Let the water boil under medium heat.
• Add the asparagus in the boiling soup. Season with salt and pepper.
• If you're using dill tips and mushroom oyster sauce, add them now.
• Add the egg last. Turn off the heat; and stir until the egg is cooked.

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL

Steps:

• Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR

Steps:

• Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
• Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
• Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
• Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
• Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

ASPARAGUS CHICKEN SANDWICHES

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

ASPARAGUS CHICKEN CHOWDER

Steps:

• Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.