Simple Asparagus Soup Recipe | With Red Pepper & Wild Rice

A quick soup that will warm you after a 
cool day in the garden.
This simple light soup is quick and easy to make. 

Recipe:

1 Grass fed chicken breast (bone & skin on)

1 organic red pepper

10 stalks of organic asparagus

1 organic onion

4 cloves of garlic

8 cups of water

1 cup cooked organic wild rice

1 cup cooked organic long grain rice

Celtic salt

Organic pepper

In a roasting pan, oven roast 1 bone-in, skin-on chicken breast with 4 crushed cloves of garlic and 1 chopped onion on 400 until the pan has lightly caramelized. Add 10 stalks of asparagus (cut in 1” segments) and 1 chopped red pepper for the last 15 minutes of roasting. 

Remove from oven and let the chicken breast cool. Put 3 cups of water in the roaster with the vegetables and be sure to let all the caramelization form the broth. Dump this into a soup pot. Add another 4 cups of water. Shred the chicken breast and add it to the soup. Add 1 cup of frozen cooked wild rice and 1 cup of frozen cooked long grain rice. Simmer for 30 minutes, salt & pepper to taste.

Delish!

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