Nickey's Chicken N Asparagus Soup
- Reviews 2
Ready In: 10 mins
Serves: 4
Ingredients
- 6 ounces boneless skinless chicken thighs, sliced thin (about the size of the chopped chicken you can buy at the grocers)
- 1 teaspoon cornstarch paste (a tsp cornstarch plus water to make paste)
- 6 ounces fresh asparagus
- 3 cups chicken stock
- fresh ground pepper (to taste)
Directions
- Bring stock to a rolling boil in a medium size pot.
- Combine chicken and cornstarch paste in small bowl; set aside.
- Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
- Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
- Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
- Add pepper to your taste. Serve hot.
- NOTE: A little cilantro to garnish and flavor is nice.
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