Chicken Asparagus Soup - cooking recipe

Ingredients

8 ounces fresh asparagus, trimmed and cut into 1 1/2 inch pieces
3 3/4 cups low sodium chicken broth or 3 3/4 cups chicken stock
2/3 cup white wine
1 sprig fresh parsley
1 sprig fresh dill
1 sprig fresh tarragon
1 garlic clove, peeled
1/3 cup vermicelli rice noodles
12 ounces cooked chicken, shredded fine
1 small leek, cleaned thoroughly and shredded fine
salt, to taste
white pepper, to taste

Preparation

Pour broth or stock and wine in a large saucepan and bring to boiling.
Wash herbs and tie in a bundle. Add to the saucepan. Add the whole garlic clove as well as asparagus and noodles. Cover and simmer 5 minutes.
Stir in the chicken, salt, and white pepper. Remove the herbs and garlic from the pan and throw away. Ladel the soup into bowls and sprinkle leeks on top. Serve.