Asparagus Chicken Chowder

Summary
Prep time	20 min
Cook time	1 3/4 hrs
Source	Taste of Home Oct/Nov 1996
Yield / serves	16-18 servings (~4.5 qts)
Rating	Very good

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 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, trimmed and 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 heavy whipping cream
• 2 tablespoons chopped fresh parsley

Preparation

Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside.

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the 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 until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.

ToH Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.