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Asparagus Chicken Chowder is a delicious and easy to prepare recipe. I bet, once served at a party, you will get a lot of compliments for this 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)
  Salt 1 Tablespoon
  Dried thyme 1 1⁄2 Teaspoon
  Pepper 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.

Recipe Summary

Side Dish

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