Asparagus Chicken Chowder
- 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
- 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
Preparation time 20mins
Cooking time 100mins
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
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.