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Asparagus Chicken Soup

Asparagus Chicken Soup

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 cans high quality chicken broth
5 stripes chicken breast fillet
1 can white asparagus
1 Tbsp sesame oil
1 Tbsp Chinese cooking wine
1-2 Tbsp cornstarch
8 Tbsp warm water
2 eggs, beaten
Salt and pepper for taste (if necessary)
For garnish:
2 carrots, peeled and grated
Green onion, finely chopped
Maggie seasoning sauce
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Let's Make It
1. Pour chicken broth (3 of them) into medium pan, and bring it to hi-heat. Add chicken breast fillets and cook for 15 minutes until it's done. Turn to lo-heat. Pull out the chicken, set aside until it's cool.
2. Finely chop the chicken, and add it back to the soup. Add asparagus, sesame oil and Chinese cooking wine. Cook in medium-heat for another 5 minutes.
3. Combine cornstarch and water while stirring the soup well. Add cornstarch mixture to the soup to thicken your soup. Stop when you think it's thick enough. Add egg. Serve with grated carrot (1 tsp. per serving), green onion and Maggie Seasoning Sauce (1 tsp. per serving).
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