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Creamy Chicken Asparagus Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This soup is perfectly pleasing for cold winter nights. Give asparagus a try tonight and your taste buds will thank you!

Ingredients

  • 4 pieces Chicken Breasts With Ribs And Skins
  • 2 quarts Water
  • 2 cubes Chicken Bouillon (NO CHICK'N Has No MSG)
  • 1 stalk Celery, cut into thirds
  • 1 whole Sweet Yellow Onion, Peeled And Halved
  • 2 leaves Dried Bay Leaves
  • 4 whole Carrots, Peeled And Sliced
  • 1 whole Sweet Yellow Onion, Peeled And Chopped
  • 1 pound Fresh Asparagus - Tips And Upper Stems Chopped Into 1 Inch Pieces
  • 32 ounces, fluid Chicken Broth
  • 2 cups Potatoes, Peeled And Cubed
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Black Pepper
  • 1 Tablespoon Salt
  • ½ cups Plain Flour
  • 1 cup Heavy Cream
  • 2 Tablespoons Chopped Parsley
  • 5 strips Bacon, Cooked, Crumbled, Save Drippings

Preparation

Place chicken, water, bouillon, celery, onion and bay leaf in a Dutch oven or soup kettle. Cover and bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until chicken is tender. Remove chicken from broth and let it cool. Strain broth to remove vegetables and bay leaf. Remove 1 cup broth and set aside; return remaining broth to Dutch oven or kettle.

While chicken is cooking, prepare the bacon strips and sauteed vegetables. In a skillet over medium heat, cook bacon until crisp.(I used the microwave). Remove bacon; save ALL the drippings for sautéing. Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.

Add sauted vegetables to the kettle along with the chicken broth, potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.

Combine flour and reserved 1 cup broth; stir into soup. (I ran this through a strainer first to reduce lumps). Bring to a boil; cook and stir for 2 minutes.

Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.

8 Comments

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cbunyan on 5.12.2010

This recipe calls for waaay too much liquid! I cut the amount considerably and my veggies still looked lost at sea. Also, there just wasn’t much flavor. The recipe wasn’t bad, it’s just not one I would choose to make again.

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labellavita on 3.31.2010

This soup looks wonderful! Thanks, Roz

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AlsalsaD on 3.26.2010

Quick question as to the chicken broth: it’s mentioned a few times, I’m assuming that the original amount that you make, listed in the ingredients, is the total amount put in the soup?

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periwinkle on 11.30.2009

I made this soup last week and it was beyond fantastic!! Thank you so much for this recipe!

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tracyutl on 11.5.2009

I made this soup tonight, and it’s suddenly my favorite! I made it exactly as the recipe stated, except I used chicken thighs because that’s what I had. It was perfect!

One Review

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wens965 on 9.29.2011

Made this last weekend and it was excellent! This is a real comforting soup and I will definately be making it again and again, thanks for sharing!

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