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Chicken Asparagus Soup

Name: Chicken Asparagus Soup
Prep time: 60 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 10 servings (about 2 quarts).
Cuisine: Europe, Italian
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

12 reviews

Test Kitchen Approved

Total Time

Prep: 1 hour Cook: 45 min.

Makes

10 servings (about 2 quarts)

Updated: Jun. 30, 2023

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

Chicken Asparagus Soup Recipe photo by Taste of Home

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

Directions

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.

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.
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.

Nutrition Facts

1-1/3 cups: 226 calories, 10g fat (4g saturated fat), 51mg cholesterol, 660mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 13g protein.