Chicken Soup with Asparagus, Peas, and Dill

1. 1

   Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes.

2. 2

   Discard dill stems.

3. 3

   Add asparagus and peas, then bring to a boil, partially covered.

4. 4

   Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes.

5. 5

   Stir in dill leaves and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.