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Chicken Asparagus Soup Recipe

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This recipe for Chicken Asparagus Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Swann Goodrich
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken breast, minced or mashed to a pulp
3 T. chicken broth
1 1/2 c. chicken broth
2 1/3 tsp. corn starch
2 egg whites
Oil
Can of asparagus (or fresh)
1 tsp. sugar
A dash of pepper
1 T. minced mushrooms
1 T. minced ham
1/2 T. soy sauce

Directions:
Directions:
Combine chicken with a mixture of 2 tablespoons chicken broth and 1 teaspoon corn starch. Beat egg whites and combine thoroughly with the mashed chicken mix. Add 1 more tablespoon of broth. Put enough oil in pan to deep fry the chicken egg mixture. Drop mixture into the hot oil stirring to keep it separated into small globs. It cooks very quickly. As soon as edges start to curl up, take out and drain. Cut asparagus into 1 inch lengths. Put in a pot with 1 1/2 cups of chicken broth, a little salt, sugar, pepper, minced mushrooms, and ham. Stir in 2 tablespoons of corn starch and soy sauce. Add chicken and stir, heating through. Add more chicken broth for more soup, less for regular dish.

Number Of Servings:
Number Of Servings:
4

 

 

 

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