New Potato and Asparagus Soup

Ingredients:

2 tablespoons olive oil

2 medium size, boneless, skinless chicken breasts

1 medium diced onion

1 teaspoon salt

½ teaspoon garlic powder

zest and juice of 1 lemon

2 cups new potatoes

3 cups vegetable broth

1 cup low fat milk

1 pound fresh asparagus

½ cup reduced fat sour cream

Fresh ground black pepper

Yield:

Yield: 8, 1 cup servings

Directions:

Pour oil into a large saucepan over medium heat.
Remove fat from chicken breasts and cut chicken into ½ inch pieces.
Cook chicken and diced onion in the oil for about 5 minutes or until chicken is done and onions are golden.
Stir in salt, garlic powder, lemon zest, and ½ of the lemon juice.
Cut potatoes into ½ inch chunks, leaving the skin on.
Add potatoes and vegetable broth then simmer, stirring occasionally, until potatoes are tender.
Stir in the milk.
Trim and cut asparagus into 1 inch pieces and add to mixture.
Simmer over medium heat, partially covered and cook until the asparagus is tender, about 15 minutes.
Stir in ½ cup sour cream and season with salt and pepper to taste.