Asparagus Chicken Chowder Recipe
Asparagus Chicken Chowder is a delicious and easy to prepare recipe. I bet, once served at a party, you will get a lot of compliments for this Asparagus Chicken Chowder.
Ingredients
1 broiler/fryer chicken
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, 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 whipping cream
2 tablespoons chopped fresh parsley
Directions
Place chicken, water and bouillon in a Dutch oven or soup kettle.
Cover and bring to a boil; skim fat.
Reduce heat; cover and simmer for 1 to 1 -1/2 hours or until chicken is tender.
Remove chicken; cool.
Remove 1 cup of broth and set aside.
In a skillet over medium heat, cook bacon until crisp.
Remove bacon; drain and discard all but 2 tablespoons drippings.
Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.
Add to kettle along with 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; stir into soup.
Bring to a boil; cook and stir for 2 minutes.
Debone chicken and cut into thin strips; add to soup along with cream and parsley.
Heat through (do not boil).
Sprinkle with bacon just before serving.
Cover and bring to a boil; skim fat.
Reduce heat; cover and simmer for 1 to 1 -1/2 hours or until chicken is tender.
Remove chicken; cool.
Remove 1 cup of broth and set aside.
In a skillet over medium heat, cook bacon until crisp.
Remove bacon; drain and discard all but 2 tablespoons drippings.
Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender.
Add to kettle along with 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; stir into soup.
Bring to a boil; cook and stir for 2 minutes.
Debone chicken and cut into thin strips; add to soup along with cream and parsley.
Heat through (do not boil).
Sprinkle with bacon just before serving.
