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1 can chicken broth -- butterball
-- (or sugarless and
dextrose-less chicken broth)
1/2 boneless chicken breast
4 asparagus spears
How To Prepare:
Boil the chicken broth in a small pot. Cut up the asparagus
as desired and put them in the pot. Then, while your asparagus
is cooking, dice the boneless chicken breast and season lightly
as desired. I recommend you don't season it much it all,
because the broth is tasty enough. Then, place the chicken in
the pot. After the chicken is fully cooked, get one raw
egg and crack it inside of the pot. Make sure you start
stirring immediately (as if you're scrambling eggs). Once the
soup has thickened a bit from the egg, take the pot off the
heat and enjoy. I like to use it with Lousiana Hot Red Rooster
Hot Sauce. You may also try topping it off with some pork
rinds. This is a good choice for lunch because it will
definitely make you full!
Carbs per serving - include all nutritional information if known: