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Nickey's Chicken N Asparagus Soup

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“A very light, simple chicken soup. Time does not include time to bring stock to boil ... might add another 5 minutes? Hehehe, I know I shouldn't write this here because you might not want to try it! Here's my friend's reaction even though I warned him that it was mildly flavored and easy on the stomach...and that he might want to add the very ingredients that he did! "About the soup...hehehe...I boiled the chicken in water for the broth, then added the chicken stock, shredded chx and asparagus. Well, the flavor just wasn't there and so I added a little salt then shoyu...something is missing...Aha, a little bit of dashi, the one with no MSG. Suddenly it changed the whole flavor! Auwe! Jam-up! And SO I decided to add sesame oil. Now this soup has gone through a metamorphosis...I call this soup: Oriental flavored Chicken Asparagus Soup. Guess I'll be bringing the soup to work for lunch."”

Ingredients Nutrition


  1. Bring stock to a rolling boil in a medium size pot.
  2. Combine chicken and cornstarch paste in small bowl; set aside.
  3. Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
  4. Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
  5. Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
  6. Add pepper to your taste. Serve hot.
  7. NOTE: A little cilantro to garnish and flavor is nice.

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