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.