Chicken Soup with Asparagus, Peas, and Dill

Here is the recipe for the chicken soup with aspargus peas and dill. It looks pretty easy, we'll let you know how it turns out.

Chicken soup with asparagus, peas, and dill

14 cups chicken stock
8 fresh dill stems (stripped of leaves) plus 3 tablespoons chopped dill leaves
1 1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
3 cups frozen baby green peas (1 lb; not thawed)
Preparation
Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 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.