Chicken Soup with Asparagus

Chicken Soup with Asparagus

Ingredients for Chicken Soup with Asparagus

  • 150 gms Boneless Skinless Chicken Breast
  • 1 Cup Vegetable Stock
  • 2 Tbsp Quinoa
  • 1 Cup Kale, Chopped
  • 1 Cup Asparagus, Fresh
  • 1 Tsp Grated Ginger

Method

  1. Bake chicken at 350°F for 25 minutes, then shred with a fork.
  2. Meanwhile, combine stock, quinoa, and kale in a saucepan, bring to a boil and simmer until quinoa is done for about 15 minutes.
  3. Add chicken. Steam asparagus, then toss with ginger.
  4. Serve with asparagus on the side.

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