Ingredients
- Extra-virgin olive oil, for drizzling
- 3 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
- 10 sticks of asparagus
- 1 Leek, cut white roots, wash really well, and chopped into 1/2 inch piece,
- some salt
- some garlic powder
- 1/2 quarts chicken stock
- 1 (15-ounce) can petite diced tomatoes no salt added
Directions
Heat a medium soup pot or deep sided skillet over medium-high heat with diced tomatoes.
On a skillet I added chicken, and cooked asparagus next to it. I seasoned the chicken withwith Weber's Kickin Chicken. On a Seperate Skillet I cooked the bacon; when it was brown and crisp, I added the leeks and cut up the asparagus that was cooking with the chicken to the bacon grease. After about 5-10 minutes when i figured it was a good time,I combined the stock and veggies with the tomotoes. Cut the chicken into pieces and add to the soup. I added some garlic and salt for seasoning. You can add other spices and flavors to your taste.
