Chicken, asparagus, mushroom and corn soup

Directions

1. Fill the large pot with enough water to cover the chicken breasts. ≈ 10 min
2. Heat the water, and once it’s hot, immerse the cutlets in it. ⏱ ≈ 10 min
3. Remove them as soon as the flesh turns white and opaque throughout, then place them on a cutting board. ≈ 8 min
4. Gently break up each cutlet: hold it against the cutting board with a fork and use a second fork to separate the meat. ≈ 3 min
5. Do the same with the second piece of meat. ≈ 3 min
6. Return the chicken pieces to the water to finish cooking them. ≈ 3 min
7. Chop the onions and sauté them in butter. ≈ 8 min
8. Add the chopped garlic, drained mushrooms, and corn. ≈ 3 min
9. Cut the asparagus into pieces about the size of a tablespoon. ≈ 8 min
10. You can optionally add a little pre-made broth. ⏱ ≈ 10 min
11. Season lightly with salt, then add a generous amount of pepper. ≈ 2 min
12. Add the tomato paste, herbs, or spices of your choice. ≈ 3 min
13. Let it simmer for about 20 minutes. ⏱ 20 min