Chicken Soup Verde
8 ounces fresh asparagus
4 cups low-sodium chicken broth
1 cup dry white wine
3 boneless, skinless chicken breasts, thinly sliced
½ teaspoon fresh garlic, minced
1 cup frozen green peas
¼ teaspoon parsley
¼ teaspoon dill
¼ teaspoon tarragon
½ teaspoon sesame oil
⅓ cup vermicelli rice noodles
1 tablespoon low-sodium soy sauce
½ cup green onions, sliced
Salt and pepper to taste
It's very important to trim the bottom of the asparagus off or clean it very well. This portion of the vegetable often contains sand.
Wash and cut the woody end off asparagus, then cut into 1 ½-inch segments and set aside.
Add chicken broth and wine to a large saucepan and bring to a boil. Add chicken, asparagus, garlic, peas, and herbs to saucepan.
Simmer for 15 minutes and add sesame oil, noodles, soy sauce, and green onions to the saucepan. Simmer for an additional 10 minutes. Add salt and pepper to taste.
Invest in a quality pepper grinder. The flavor of freshly cracked pepper is much cleaner and more intense than store-bought ground pepper. Read the directions on the pepper grinder, as many models are adjustable for the size of the grind.