Easy Chicken Asparagus Soup

Chicken Asparagus Soup is a nutritious soup cooked with shredded chicken, asparagus, vegetables and dried fungus mushroom. This soup is easy to make and flavorful with clear tasty broth.

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Ingredients:

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bone-in chicken legs and thighs, giblet optional, yellow onion, 1 can cut asparagus spears, carrot, Napa leaves, fresh asparagus tips (optional), dried fungus, water, egg, salt and pepper to taste

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Soak dried fungus in hot water for 1 hour, wash in cold water and slice julienne.

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Boil bone-in chicken legs and thighs, giblets and chopped onions in water until tender. Chicken will cook first. Remove and shred chicken and set aside.

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Remove bones from broth and refrigerate broth. Remove the harden fat on top. Note: Fat is from the skin which is discarded too. 

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Giblets are added for flavorful broth, but optional. Discard after making broth or add to soup.

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Add asparagus liquid to broth and bring to boil. Lower heat, add asparagus spears, shredded chicken, giblets and carrots.  Simmer for a couple of minutes then add Napa, asparagus tips and dried mushroom.  Slowly pour beaten egg, stirring constantly.  Salt and pepper to taste.

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EASY, SIMPLE, FLAVORFUL SOUP. Serve hot.