Asparagus Chicken Chowder
|Broiler chicken/Fryer chicken||1|
|Water||3 1⁄2 Quart|
|Chicken bouillon granules||2 Teaspoon|
|Bacon strips||5 , diced|
|Carrots||2 Medium, chopped|
|Onion||1 Medium, chopped|
|Fresh asparagus||1⁄2 Pound, cut into 1/2-inch pieces|
|Cubed peeled potatoes||2 Cup (32 tbs)|
|Dried thyme||1 1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Place chicken, water and bouillon in a Dutch oven or soup kettle.
Cover and bring to a boil; skim fat.
Reduce heat; cover and simmer for 1 to 1 -1/2 hours or until chicken is tender.
Remove chicken; cool.
Remove 1 cup of broth and set aside.
In a skillet over medium heat, cook bacon until crisp.
Remove bacon; drain and discard all but 2 tablespoons drippings.
Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.
Add to kettle along with 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 broth; stir into soup.
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.