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 | ||
| Water | 1/2 Quart | |
| 2 teaspoons chicken bouillon granules | ||
| Bacon strips | 5 , diced | |
| Carrots | 2 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| 1/2 pound fresh asparagus, cut into 1/2-inch pieces | ||
| Potatoes | 2 Cup (16 tbs), peeled | |
| Salt | 1 Tablespoon | |
| Dried thyme | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
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.
Chef
