Asparagus Chicken Chowder

Asparagus Chicken Chowder
Asparagus Chicken Chowder

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

--

servings

Ingredients

  • 1

    broiler/fryer chicken (3-3 1/2 lbs)

  • 3 1/2

    quarts water

  • 2

    teas chicken bouillon granules

  • 5

    bacon strips diced

  • 2

    med. carrots chopped

  • 1

    med onion chopped' 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch

  • pcs.

  • 2

    cups cubed peeled potatoes

  • 1

    Tbs salt

  • 1 1/2

    teas dried thyme

  • 1/2

    teas pepper

  • 1/2

    cup all purpose flour

  • 1 1/2

    cups heavy whipping cream

  • 2

    Tbs chopped fresh parsley

Directions

Place chicken ,water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to boil; skim foam off. Reduce heat cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside. In a large skillet cook bacon over med. heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 Tbs drippings. Saute the carrots, onion and asparagus in drippings over med heat until crisp-tender. Add to kettle along with potatoes, salt, thyme and pepper; return to boil. Reduce heat, cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil Sprinkle with bacon just before serving. If fresh asparagus is unavailable, a 10 oz box of frozen cut asparagus thawed may be used. Add it with the chicken,cream and parsley.

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