It makes me feel great to prepare a delicious soup like this one and set it on the table in my favorite soup tureen. Even my three children love it. The next day, we scramble for the leftovers...if there are any. -Jona Fell, Appleton, Wisconsin
- 1 broiler/fryer chicken (3 to 3-1/2 pounds)
- 3-1/2 quarts water
- 2 teaspoons chicken bouillon granules
- 5 bacon strips, diced
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
- 2 cups cubed peeled potatoes
- 1 tablespoon salt
- 1-1/2 teaspoons dried thyme
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour
- 1-1/2 cups heavy whipping cream
- 2 tablespoons chopped fresh parsley
- Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. 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 aside.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the 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 until smooth; stir into soup. Bring to a boil; cook and stir for 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. Yield: 16-18 servings (4-1/2 quarts).
Originally published as Asparagus Chicken Chowder in Taste of Home October/November 1996, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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