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Cream of Chicken and Asparagus Soup

Serves 6


  • 2 chicken breasts (300g) (on the bone, skin removed)
  • 2 cups water
  • 1 onion (100g), chopped
  • 1 x 440g can asparagus, drained
  • 1/4 teaspoon ground cumin
  • 1 cup Australian reduced fat evaporated milk
Download Recipe (PDF)


  1. Place chicken in saucepan with water and onion. Simmer for 20 minutes. Or place the chicken, water and onion in a bowl, cover and microwave on Medium/High (70%) for 7 minutes. Remove chicken flesh from the bone. Puree with onion and stock. Add asparagus and cumin, puree until all is smooth. Stir in milk. Reheat to serve. Serve with crusty bread.

Nutritional Information

Nutrients per serve:
Energy (kj) 638
Fat, Total (g) 4
Sodium (mg) 0
Calcium (mg) 143
Iron (mg) 0


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