Categories: Soup

Ingredients

• 5 cup chicken broth
• 1/2 lb asparagus, trimmed, cut into 1-inch pieces
• 1 tsp minced fresh thyme
• 3 cups reserved potato mixture from Slow-Cooked Lemony New Potatoes
• 2 cups cubed rotisserie chicken

Directions

1. In a large saucepan, bring chicken broth to a boil. Add asparagus and thyme; cook, uncovered, 2-4 minutes or until asparagus to crisp-tender. Stir in the reserved potato mixture and chicken; heat through.

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