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Chicken Asparagus Soup

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

  • 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.

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.

Reviews

Average Rating:
  • knollbrookcook
    Apr 21, 2018

    This soup is quite delicious. I made it just as it says except I used frozen asparagus from last year. It worked well. The only draw back is that it takes quite a lot of work to make. It's worth it, though.

  • pastiepie
    Feb 17, 2017

    I loved it! I did not puree the asparagus though. I just cut them up and threw them in there.

  • Lbugs92478
    Dec 31, 1969

    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!!!!

  • Amy the Midwife
    May 6, 2013

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

  • MEMOMCH
    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!!!

  • dihiggins
    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!

  • kansaswood
    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.

  • fredaevans
    May 2, 2013

    Made this, or a close variation on the theme, many times. French Bread with fresh garlic, balsamic vineger sprinkled over and a generous pile of Parmie cheese and under the broiler for a few minutes. Toss in a green salad, and you have major 'Good Eats.'

  • fredaevans
    May 2, 2013

    Made this, or a close variation on the theme, many times. French Bread with fresh garlic, balsamic vineger sprinkled over and a generous pile of Parmie cheese under the broiler. Toss in a green salad, and you have major 'Good Eats.'

  • amommy9
    Mar 20, 2013

    This recipe pleased even my pickiest eaters. I didn't have cream so I added a scoop fo sour cream instead. Also didn't have the herbs on hand, but it was great with just salt and pepper.

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