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Bring chicken stock to the boil in a pan.
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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.
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Stir in the egg white and asparagus and cook for 2 mins.
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Mix the cornflour with a little water and add to the soup, bring the soup back to the boil.
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Stir in a pinch of tarragon and serve immediately.
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Gluten Free Chicken and Asparagus Soup
Deliciously filling soup which is simple to make and a quick lunch for any day of the year
- Recipe by Alison Wheatley
- Added2nd June 2016
- Prep Time5 Mins
- Makes2 servings
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
Contains
- Egg
- Sulphites
Method
Nutritional Information (Per serving)
Cals
Calories
319
Carbs
16g
Fibre
1g
Fat
7g
Sugar
7g
Protein
45g
Last updated 31st January 2021
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.
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