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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!
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