Finely slice all your vegetables and chicken fillet, save half the asparagus tips for later.
Place a good-sized pan on the stove, heat and lightly sear your chopped chicken fillet. Pour over some white wine; this will stop the chicken from browning immediately.
Add in all chopped vegetables and cook for 1 minute.
Fill the pan with 1.4 litres of water, bring to a boil and simmer for 15 minutes.
Add in asparagus tips for the last 2 minutes of cooking and serve.