The end of September is a tricky time for soup lovers. As the weather starts to get colder, chilled summer soups seem less appealing, and one wants something heartier. But it’s not quite cold enough for a thick stew. Something more autumnal is called for, light but filling, warm yet refreshing. Faced with this dilemma the other night, I created a dinner for myself out of a chicken breast, some asparagus, a bundle of noodles and a handful of cilantro. It is simple to make, and perfect for when the nights start getting colder.

• One needs: 1 chicken breast
• ½-1 bunch asparagus
• a few cups of chicken broth (I use a chicken broth powder mixed with water, which allows for more flexibility in measurements and intensity of chicken flavor)
• 1 bundle somen (or whatever noodle you prefer, adjusting cooking time as necessary)
• Cilantro

Boil the chicken breast in the broth for about 15 minutes, or until cooked. As it’s cooking, remove the tough stems from the asparagus and chop into thirds, setting the tips aside from the stalks. When the chicken breast is cooked, remove and chop into bite size pieces. Return it to the pot along with the asparagus stems. After a few minutes, add the tips and the somen. Then, cook for 5 minutes, or until somen is cooked and serve in bowls garnished with a good sprinkling of cilantro.

Cooking the asparagus in the chicken broth results in a golden soup that tastes very similar to the base of Won-Ton soup (I’ve always wondered what that extra flavor is!). The cilantro adds a hint of summer freshness and a nice accent, visually. It’s a marvelously light soup, but the noodles and chicken chunks make it substantial enough to serve as a meal. A delicious way to bid summer adieu!