-
Bring chicken stock to the boil in a pan.
-
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.
-
Stir in the egg white and asparagus and cook for 2 mins.
-
Mix the cornflour with a little water and add to the soup, bring the soup back to the boil.
-
Stir in a pinch of tarragon and serve immediately.
Gluten Free Chicken and Asparagus Soup
Back to all recipes.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...
- Preparation Time: 5 Mins
- Cooking Time: 25 Mins
- This recipe makes 2 servings
This recipe contains:
- Egg
- Sulphites
Method
Nutritional Information (Per serving)
Cals
Calories
319
Carbs
16g
Fibre
1g
Fat
7g
Sugar
7g
Protein
45g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!