Asparagus Chicken Soup

Clean the asparagus and cut away the woody lower part of the stalk. If using white asparagus, peel the stalks using a vegetable peeler and starting peeling right under the head of the asparagus. Cut the asparagus into pieces, about 4 cm or 1.6 inches long.

Bring chicken or vegetable stock to a boil. In the meantime, chop chicken breasts into bite-sized pieces. Add chicken to the stock, together with asparagus and chopped garlic. Cook for about 5 minutes. Add peas and soba noodles and continue cooking for another 5 minutes or according to the packet instructions. If you use other noodles, follow the cooking instructions and adjust the cooking time accordingly.

In the meantime shred the leek very finely and chop the herbs. Add to the soup and adjust seasoning with salt and pepper. Serve immediately.