Chicken Asparagus Soup
TOTAL TIME: Prep: 1 hour Cook: 45 min.
YIELD: 10 servings (about 2 quarts).
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
Ingredients
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2 pounds thin fresh asparagus
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2 large potatoes, peeled and diced
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1 large onion, chopped
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2 celery ribs, chopped
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1 medium carrot, chopped
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2 teaspoons dried parsley flakes
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1 garlic clove, minced
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2 tablespoons canola oil
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2 cans (14-1/2 ounces each) chicken broth
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1 teaspoon salt
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1/2 teaspoon pepper, divided
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1 bay leaf
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2 cups cubed cooked chicken
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2 cups half-and-half cream
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Shaved Parmesan cheese, optional
Directions
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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.
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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.
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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.
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