Nickey'S Chicken N Asparagus Soup - cooking recipe

Ingredients

6 ounces boneless skinless chicken thighs, sliced thin (about the size of the chopped chicken you can buy at the grocers)
1 teaspoon cornstarch paste (a tsp cornstarch plus water to make paste)
6 ounces fresh asparagus
3 cups chicken stock
fresh ground pepper (to taste)

Preparation

Bring stock to a rolling boil in a medium size pot.
Combine chicken and cornstarch paste in small bowl; set aside.
Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
Add pepper to your taste. Serve hot.
NOTE: A little cilantro to garnish and flavor is nice.