Chicken Soup with Asparagus, Peas, and Dill

prep time: 10
cook time: 31


  • 3 1/2 quarts chicken stock
  • 8 fresh dill stems (stripped of leaves)
  • 3 tablespoons chopped dill leaves
  • 1 1/2 pounds asparagus, trimmed and thinly sliced diagonally, leaving tips intact
  • 3 cups frozen baby green peas (1 pound, not thawed)


Simmer stock with dill stems in a 4-1 1/4 gallons saucepan, uncovered, until reduced to about 2 quarts, 28 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.