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Asparagus Chicken Chowder

Name: Asparagus Chicken Chowder
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 16-18 servings (4-1/2 quarts).
Ingredients: 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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 1-3/4 hours

Makes

16-18 servings (4-1/2 quarts)

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

Asparagus Chicken Chowder Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

<B>Editor's Note:</B> 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.

Nutrition Facts

1 cup: 222 calories, 16g fat (7g saturated fat), 61mg cholesterol, 570mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein.

Asparagus Chicken Chowder

Ingredients

Directions

Nutrition Facts

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