Spicy Chicken Asparagus Soup with Onions, Tarragon & Zucchini

hcgchicarecipes.com

Heidi Ann Hammons

7 oz chicken breast (100g per 3.5 oz) boneless, skinless

2.5 cups Asparagus diced into ½” chunks, ends removed and tips reserved

2.25 cups chicken broth

½ cup water

½ lemon juiced

1 tbsp white onion finely diced

2 cloves garlic minced

1 tsp dried tarragon

1 tsp chili flakes ¼ for less spice

1 tsp sea salt

1 pinch black pepper

subheading: To serve (optional):

1 piece Melba toast or Grissini stick

subheading: AP ingredient variations:

1 cup zucchini diced-AP

1 cup onion finely sliced

1 tbsp Greek yoghurt fat free-AP

½ cup water

Directions at hcgchicarecipes.com

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