Chicken and Asparagus Soup

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 cut into pieces 1 cup asparagus
  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Green onions
  • 6 Potatoes, new

• Canned Goods

  • 8 cups Chicken broth

• Condiments

  • 1 cup Tomato salsa, roasted

• Baking & Spices

  • 1/4 cup Arrowroot powder

• Liquids

  • 1/4 cup Water

Found on theorganickitchen.org

Description

Ingredients

• 8 cups chicken broth,
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 1 cup green onions, sliced (or dice any onion you have on hand)
• 6 new potatoes, cut in half and then quartered
• 2 cups cooked chicken
• 1 cup asparagus, cut into 2 pieces
• 1 cup roasted tomato salsa, I used Frontera Double Roasted Tomato Salsa
• ¼ cup arrowroot powder (for thickening)
• ¼ cup cold water

Directions

• Place broth in a stock pot on high heat. Bring to a boil. While broth is heating prepare all vegetables and chicken.
• When broth is boiling add all vegetables except asparagus.
• Lower heat and simmer until a fork goes into potatoes easily but potatoes are still firm. Do not overcook. (usually about 8 minutes)
• While vegetables simmer make slurry by combining arrowroot powder and water, stirring till smooth. Set aside.
• Add asparagus and simmer for 2 more minutes.
• Add slurry to soup, stir and turn off heat. The slurry will give the soup some body, just ever so slightly thickening the broth.
• Add salsa and stir. Salt and pepper to taste. Of course you can always add more salsa if you like to bring the heat!