Chicken and Asparagus Soup

How to prepare

1. Combine minced chicken and chopped onion in a mixing bowl and mix well. Divide the mixture into small portions and form into balls. Arrange chicken balls in a non-sticking oven tray and bake in the oven for 10-12 minutes or until well cooked.
2. Trim away the woody end of the asparagus and cut into 4cm pieces.
3. Add water, chicken balls and MAGGI Chicken Noodle Soup to a large saucepanBring to a boil and simmer on low heat for 6 minutes uncovered. Add asparagus and carrot slices then simmer for another 5 minutes..
4. Garnish with parsley and serve.