Chicken & Asparagus Soup
|Chicken stock||500 Milliliter|
|Cooked chicken breast||300 Gram, sliced|
|Asparagus tips||100 Gram, drained and chopped|
|Corn flour||2 Tablespoon|
|Sweet corn||100 Gram, drained|
|Salt||1 1⁄2 Teaspoon|
|Button mushrooms||12 , sliced|
|Sesame oil||1 Teaspoon (For Serving)|
|Onions spring||2 , finely chopped (For Garnishing)|
In a saucepan bring chicken stock to the boil.
Add the mushrooms, simmer for 2-3 minutes then stir in cornflour (cornstarch) mixture and simmer, still stirring until thickened.
Reduce heat, add chicken, asparagus and sweetcorn and heat through gently but thoroughly.
Season with salt.