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