.::Chicken-Asparagus Soup::.

4 Servings

INGREDIENTS:

5 cups chicken broth salt and freshly ground pepper to taste
1 16-ounce can asparagus spears 3 tablespoons cornstarch
1/2 cup water 2 tablespoons minced cooked ham
1 chicken breast, boned and sliced, shredded just before cooking

In a medium pot, combine chicken broth, salt and pepper. Add the liquid from the can of
asparagus. Thicken the broth with cornstarch. Slice the asparagus spears into 1-inch
lengths and add them to the broth. Add 1/2 cup water. Bring the whole mixture to a boil, then
remove from heat. Add the chicken to the broth and bring back to a boil, stirring briskly.
Cook until chicken is tender. Sprinkle with ham bits; serve hot