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


  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.

Fish Salad
Raspberry Stevia Jam

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