Chicken & Asparagus Soup w/ Portabella Mushroom

 

During cold weather, there is nothing like a warm bowl of soup.  With that said, I'm a girl that loves to chew, so a hearty, thick soup is a must.  One of my "Paleo Pals" posted a great recipe for Asparagus Soup, but it was a smooth broth and I didn't think it would be a satisfying meal for me.  So here is my thick, hearty version!

Ingredients:

• 4 to 5 cups bone broth or chicken broth
• 2 lbs. fresh asparagus (cut asparagus stalks into four pieces, cut and separate the tips first and reserve)
• 1 large onion cut into large chunks
• 4 Tbsp. Grass fed butter, coconut oil, or ghee
• 1 package of sliced Portabella mushrooms
• Shredded chicken from one rotisserie chicken or you can use cooked breast or thighs
• 1 tsp. Pink Himalayan salt to taste
• Black pepper to taste
• Cajun Seasoning (see recipe below) to taste

Directions:

• Add bone broth to large stock/soup pot with cut asparagus (NOT THE TIPS), onion chunks, butter/oil, salt, black pepper (I used half tsp.), and Cajun Seasoning (I used 1 Tbsp., but you can add a little now and some to the finished product)
• Cook on med./high until asparagus and onion are tender (about 45 mins. to 1 hour).
• Use slotted spoon to remove all onions/asparagus into food processor.  Puree until smooth and pour back into pot with broth.
• Add asparagus tips and mushrooms.  Cook until both are soften and done to desired texture.
• Remove and shred chicken from rotisserie and add to pot.
• Cook until chicken is heated through and combined.
• ENJOY
• Note:  Chicken breast or thighs can be cooked in broth at the beginning if you are using raw chicken.

• Cajun Seasoning I used(from Emeril):
  
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • (Yields about 2/3 c.)