Asparagus Chicken Chowder Recipe
Asparagus Chicken Chowder Recipe photo by Taste of Home

Asparagus Chicken Chowder Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
MAKES:16-18 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
MAKES: 16-18 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 222 calories, 16 g fat (7 g saturated fat), 61 mg cholesterol, 570 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.


  1. 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.
  2. 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.
  3. 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).
Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.
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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Reviewed Sep. 27, 2015

"Fantastic! My husband and I cut the recipe in half since it is only the two of us and it turned out great! Don't know my others said it wasn't thick enough because ours turned out to be the perfect consistency."

Reviewed Feb. 16, 2015


Reviewed Nov. 14, 2011

"The flavor was great, but it was thin like a soup rather than thick like a chowder. I used additional potatoes, but still had to add flour to thicken it more."

Reviewed Apr. 30, 2010

"My whole family of 5 LOVES this. I only use the white meat and then substitute the bacon for turkey bacon and heavy whipping cream for regular and it ends up making your fat under 5gms and calories under150!!!"

Reviewed Apr. 25, 2010

"I am always looking for different soup ideas that my picky husband would like and we both loved this! It is a thinner chowder, the only thing i would do differently is add more veggies as I like my soups with a lot of stuff in them!"

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