Creamy Chicken Asparagus Soup

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


Servings 10

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.

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2 Responses to Creamy Chicken Asparagus Soup

  1. Elieen has done it again! The soup looks delish!

  2. Kathi says:

    Looks really really yummy! 🙂

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