Ingredients Jump to Instructions ↓

  1. 5 cups chicken broth

  2. 3 tablespoons cornstarch

  3. 2 tablespoons minced cooked ham salt and freshly ground pepper to taste

  4. 1/2 cup water one 16-ounce can asparagus spears

  5. 1 chicken breast, boned and sliced, shredded just before cooking

Instructions Jump to Ingredients ↑

  1. . In a medium pot, combine chicken broth, salt and pepper.

  2. . Add the liquid from the can of asparagus.

  3. . Thicken the broth with cornstarch.

  4. . Slice the asparagus spears into 1-inch lengths and add them to the broth.

  5. . Add 1/2 cup water. Bring the whole mixture to a boil, then remove from heat.

  6. . Add the chicken to the broth and bring back to a boil, stirring briskly.

  7. . Cook until chicken is tender. Sprinkle your soup with ham bits and serve it while its hot. Enjoy!


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