Chicken Asparagus Soup filled with yummy goodness.
- 1 pound fresh asparagus
- 3 whole potatoes, peeled and diced
- 1 whole onion, chopped
- 2 whole celery ribs, chopped
- 1 whole large carrot, chopped
- 2 teaspoons dried parsley flakes
- 2 clove garlic, minced
- 6 Tablespoons olive oil, divided
- 32 ounces chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper, divided
- 2 cups boneless, cooked, cubed chicken
- 2 cups half-half
Cut tips from asparagus spears – approximately 1/4 of the way down the spear; cut tips in half again; set aside. Place stalks in a large stock pot and cover with water. Bring to a boil and reduce heat. Cover and simmer for approximately 40 minutes. Remove from heat.
Strain 3 1/2 cups asparagus broth from the pot and set aside. Discard stalks; rinse pot for late use.
In large sauté pan, add 3 tbsp. of oil, potato, onion, celery, carrot, parsley and garlic. Cook until vegetables are tender; set aside
In a medium sauté pan, add 3 tbsp. oil and cook chicken until lightly browned; set aside.
In stock pot, add chicken, sautéed vegetables, asparagus tips, reserved asparagus broth, chicken broth, salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer uncovered for about 30 minutes. Cool slightly.
Add cream and remaining 1/4 tsp. of pepper. Bring to a boil and reduce heat; simmer uncovered for 5 minutes.