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Asparagus Chicken Chowder


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  • 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


Preparation time 20mins
Cooking time 100mins


Step 1

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.


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