Ingredients:
Small asparagus spears 10 pcs
Organic Chunky Vegetable soup 1 cup
Grated fresh ginger 1/8 tea spoon
Dry quinoa 2 Table spoon
Chopped kale 1 cup
Soy sauce 2 table spoon
&
Boneless, skinless chicken breast 114 gram
How to cook:
First bake chicken breast at 176.667°celsius for 27
minutes than shred them. In the meantime, mix soup, quinoa, and
kale in a saucepan, and simmer until quinoa is done, about 17 minutes. Now add
the boneless chicken breasts.
Steam asparagus, then toss with soy sauce and ginger.
Enjoy the soup serving asparagus on the side.