Tia's Lemon Chicken and Asparagus Soup

I created this lovely spring soup. I think it's really tasty! Please note that you will need to add cooking time if you cook the asparagus raw in the soup...which is much tastier. Try a nice loaf of rustic bread and a salad....think spring!!

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 8  cups  chicken stock, low-sodium
• 2  chicken breasts, large, skinless
• 1  teaspoon garlic
• 1  onion, chopped
• 1  cup carrot
• 1⁄2 cup celery
• 1  tablespoon parsley
• 3  medium potatoes, peeled and diced
• 2  lemons, squeezed (or to taste)
• 1  lemon (zested)
• 1  teaspoon tarragon
• 1  teaspoon thyme
•  pepper
• 2  tablespoons butter
• 2  tablespoons flour
• 3  eggs
•  splash marsala wine (optional)
• 1  lb asparagus, cleaned and trimmed into 1/2 inch pieces

Directions

1. In a stock pot add chicken stock, garlic, onion,potatoes, carrots, celery, parsley, pepper, tarragon, thyme juice of lemons, zest and Marsala if using and chicken. Bring to a boil for 10 minutes. Turn off heat and remove pot from heat, cover. Let sit 20 minutes. Check to see if chicken is cooked -- if not add another 10 minutes of sitting.
2. Remove chicken and cube into 1/2 inch pieces. Return to pot.
3. In a small sauce pan add butter, melt.
4. Add flour, stirring with wisk, cook till lightly browned.
5. Add 2 cups of hot broth, wisk.
6. In a small bowl beat eggs till frothy.
7. Slowly add the eggs while wisking to broth, flour mix. Stir till incorporated.
8. Return this mixture to the soup pot.
9. Add asparagus, cook on low heat -- DO NOT boil this soup, heating till asparagus is al dente.
10. Note* If you don't like your asparagus al dente -- pre-cook and blanche -- then add to soup and serve.