Chicken and Asparagus Soup

Chicken and Asparagus Soup - Coeliac Sanctuary

Posted On: 2nd June 2016
Recipe By: Alison Wheatley at

A proper oriental soup which is naturally gluten free. It's not quite chicken and sweetcorn, every Chinese takeaways favourite but this is just as good. Like most Chinese dishes it is easy to make and makes a great lunch or starter. Full of protein and fabulous flavours it is a sure fire hit in the soup department.

This recipe is...

Low Sugar


700ml chicken stock
2 chicken breast
1tsp egg white
100g asparagus
1tsp cornflour
Pinch of tarragon

Preparation Time: 5 Mins
Cooking Time: 25 Mins

This recipe is free from...

Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Tree Nuts


1. Bring chicken stock to the boil in a pan.

2. Cut the chicken into bite size chunks and add to the stock, reduce the heat slightly and allow the chicken to boil for 15-20 mins until cooked through.

3. Stir in the egg white and asparagus and cook for 2 mins.

4. Mix the cornflour with a little water and add to the soup, bring the soup back to the boil.

5. Stir in a pinch of tarragon and serve immediately.

This recipe makes 2 servings
Nutritional info per serving

Calories Carbs Fibre Fat Sugar Protein
319 16g 1g 7g 7g 45g

Calories 319
Carbs 16g
Fibre 1g
Fat 7g
Sugar 7g
Protein 45g

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