Half-Homemade Soup with Asparagus

Ingredient:

4 oz boneless, skinless chicken breast
1 cup Amy's Organic Chunky Vegetable soup
2 Tbsp dry quinoa
1 cup chopped kale
10 small asparagus spears
2 tsp soy sauce
1/8 tsp grated fresh ginger

Directions: 

• Bake chicken at 350°F for twenty five minutes, then shred with a fork. 
• Meanwhile, mix soup, quinoa, and kale in a very pan, wake a boil, and simmer till quinoa is completed, regarding quarter-hour. 
• Add chicken. Steam asparagus, and so toss with soy and ginger. 
• Serve asparagus on the faucet.