-
¼ chicken.
- 1 carrot.
- 1 turnip, celery.
- Some kale.
- One potato.
- One egg and salt.
- 1 small can of asparagus.
- Soup noddles.
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DIRECTIONS:
Fill a saucepan with water to
prepare a broth. Add the chicken, the vegetables and the egg so
it boils. Cook for 45 minutes.
Strain the broth and add the asparagus, chunked, as well as the
liquid from the can. Take to a boil and add the soup noddles.
Cook for 7 minutes and it’s ready. Sprinkle the grated egg.