- 2 boneless and skinned chicken breasts
- 1 small Onion
- 1 cup Asparagus
- 5 cups Water
- 1 sachet MAGGI Chicken Noodle Soup
- 1 small Carrot
- 2 tablespoons Coriander leaves
- 2 tablespoons fresh parsley
HOW TO PREPARE
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.
Trim away the woody end of the asparagus and cut into 4cm pieces.
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.
Garnish with parsley and serve.