Creamy Chicken Asparagus Soup Recipe

Name: Creamy Chicken Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoons Black Pepper; 1 Tablespoon Salt; 1/2 cups Plain Flour; 1 cup Heavy Cream; 2 Tablespoons Chopped Parsley; 5 strips Bacon, Cooked, Crumbled, Save Drippings

Servings: persons

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
1/2 teaspoons Black Pepper
1 Tablespoon Salt
1/2 cups Plain Flour
1 cup Heavy Cream
2 Tablespoons Chopped Parsley
5 strips Bacon, Cooked, Crumbled, Save Drippings

1
Place chicken, water, bouillon, celery, onion and bay leaf in a Dutch oven or soup kettle. Cover and bring to a boil.
2
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.
3
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 sauteing. Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.
4
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.
5
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.
6
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.

1269

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Chicken Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Asparagus Soup

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