Chinese Chicken and Asparagus Soup

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NUTRITION per serving: 56 Calories; trace Fat; 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat. Points: 1

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  • 6

Ingredients

  • 5 ounces boneless skinless chicken breast meat, cut into thin slices
  • 1 pinch salt
  • 1 teaspoon egg white
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 4 ounces asparagus
  • 3 cups low sodium chicken broth
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh cilantro (optional)

Preparation

Step 1

Cut chicken meat into thin slices, each about the size of a thumb nail; mix with a pinch of salt and egg white. Combine cornstarch and water to form a paste; add to chicken mixture.
Cut off and discard the tough stems of the asparagus. Diagonally cut the tender spears into short, even lengths.
In a wok or large skillet, bring the chicken broth to a boil, add the asparagus and bring back to the boil, cooking for 2 minutes. Add the chicken, stir to separate, and bring back to a boil once more. Taste and adjust seasonings. Serve hot; garnish with cilantro if desired.

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