Chinese Chicken and Asparagus Soup

By Avera

  • Makes 6 Servings

  • 5 oz boneless skinless chicken breasts

  • 1 pinch salt

  • 1 tsp liquid egg substitute (egg white only)

  • 1 tsp cornstarch , mixed with 1 tablespoon of water

  • 4 oz Asparagus, fresh

  • 3 cup low fat unsalted chicken broth

  • 1 pinch salt and pepper

  • 1 tbsp fresh cilantro , to garnish

  1. Cut chicken meat into thin slices, each about the size of a thumb nail, mix with a pinch of salt, then add egg white and finally the cornstarch paste.

  2. Cut off and discard the tough stems of the asparagus. Diagonally cut the tender spears into short, even lengths.

  3. In a wok or large pan, bring the chicken broth to a boil, add the asparagus and bring back to the boil, cooking for 2 minutes.

  4. Add the chicken, stir to separate, and bring back to a boil once more. Taste and adjust seasonings.

  5. Serve hot, garnish with fresh cilantro leaves.

Nutritional Facts

Amount Per Serving
Calories 54.5
Total Carbs 1.4g
Dietary Fiber 0.5g
Sugars 0.5g
Total Fat 1.1g
Saturated Fat 0.4g
Unsaturated Fat 0.7g
Potassium 72.7mg
Protein 9.4g
Sodium 105.7mg
Dietary Exchanges
1 Very Lean Meat

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1 reply

Avera 2008-10-22 16:27:05 -0500 Report

When fresh asparagus is not in season, you can substitute canned white asparagus.