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INGREDIENTS

Chicken and Asparagus Soup with

  • 2 boneless and skinned chicken breasts or 200 g, minced
  • 1 small onion or 50 g, chopped
  • 1 cup asparagus or 100 g
  • 5 cups water or 1250 ml
  • 1 sachet Maggi Chicken Noodle Soup
  • 1 small carrot or 70 g, cut into slices
  • 2 tablespoons coriander leaves
  • 2 tablespoons fresh parsley

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NUTRITIONAL INFORMATION

Chicken and Asparagus Soup with

  • Energy 105 (Kcal)
  • Protein 12 (g)
  • Carbohydrate 12 (g)
  • Total Fat 2.1 (g)
HOW TO PREPARE

Chicken and Asparagus Soup with

1
Combine minced chicken and chopped onion in a mixing bowl and mix well. Divide the mixture into small portions and form into balls. Arrange chicken balls in a non-sticking oven tray and bake in the oven for 10-12 minutes or until well cooked.
2
Trim away the woody end of the asparagus and cut into 4cm pieces.
3
Add water, chicken balls and MAGGI Chicken Noodle Soup to a large saucepan. Bring to boil and simmer on low heat for 6 minutes uncovered. Add asparagus and carrot slices then simmer for another 5 minutes.
4
Garnish with parsley and serve.
REVIEWS

Chicken and Asparagus Soup with

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