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

Chicken Asparagus Soup Recipe

Publisher Photo
Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child. —Sandy Clayton, Visalia, California
TOTAL TIME: Prep: 1 hour Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 1 hour Cook: 45 min.
MAKES: 10 servings

Ingredients

  • 2 pounds thin fresh asparagus
  • 2 large potatoes, peeled and diced
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 2 teaspoons dried parsley flakes
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 bay leaf
  • 2 cups cubed cooked chicken
  • 2 cups half-and-half cream
  • Shaved Parmesan cheese, optional

Nutritional Facts

1-1/3 cups (calculated without Parmesan cheese) equals 226 calories, 10 g fat (4 g saturated fat), 51 mg cholesterol, 660 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g protein.

Directions

  1. Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
  2. In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
  3. In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. Yield: 10 servings (about 2 quarts).
Originally published as Chicken Asparagus Soup in Taste of Home April/May 2008, p51

Nutritional Facts

1-1/3 cups (calculated without Parmesan cheese) equals 226 calories, 10 g fat (4 g saturated fat), 51 mg cholesterol, 660 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g protein.

Reviews for Chicken Asparagus Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 12, 2013

"Made this and loved it so much. I kept the stalks and puréed them to add more flavor and nutrition. I don't think the asparagus flavor would have been as strong without them. Even my daughter who only likes spinach had 2 BOWLS!!!!"

MY REVIEW
Reviewed May. 6, 2013

"I pureed the stalks as well to add more asparagus flavor to the soup."

MY REVIEW
Reviewed May. 6, 2013

"Would give this 10 stars!!!!! The only change, used a can of skim milk & 8oz lite cream cheese instead of the 1/2 & 1/2. Nothing NOT to like about this soup!!!"

MY REVIEW
Reviewed May. 2, 2013

"A fresh spin on asparagus soup! I omitted the celery and carrots for a greener fresher appeal. It was loved by all!"

MY REVIEW
Reviewed May. 2, 2013

"Loved it! I was a little short on the asparagus so I pureed the stalks also and the soup turned out delicious... definitely will make this again."

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