Asparagus and Morel Mushroom with Chicken Soup
Add interest to classic chicken soup with mushrooms, fresh asparagus and tender rotisserie chicken.
Ingredients
Prepare the Soup
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Dried morel mushrooms (or 230 g. fresh, sliced) 90 g
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Yellow Onion, small dice 1 each
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Red bell pepper, small dice 1 each
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Knorr® Professional Liquid Concentrated Chicken Base 3.8 liter, prepared
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Pulled rotisserie chicken meat 900 g
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Asparagus, fresh, cut 1/2" on bias 700 g
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Fresh chives, cut fine 10 Tbsp
Preparation
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Prepare the Soup
- If using dried morels, soak in warm water until soft – drain and slice.
- Sweat onions in a small amount of oil until translucent.
- Add red pepper and mushrooms and sauté for 3 minutes.
- Add Knorr® Professional Liquid Concentrated Chicken Base and rotisserie chicken meat.
- Bring to a simmer. Simmer for 10 minutes.
- Add asparagus and simmer until tender.
- Add chives.
- Ready to serve.