Cream Of Asparagus Soup Recipes With Chicken Homemade Chicken and Asparagus Chowder

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Prep:
15 mins

Cook:
25 mins

Total:
40 mins

Servings:
6 servings
Nutrition Facts (per serving)
584 Calories
44g Fat
29g Carbs
20g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 584
% Daily Value*
Total Fat 44g 56%
Saturated Fat 25g 126%
Cholesterol 156mg 52%
Sodium 669mg 29%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 20g
Vitamin C 24mg 120%
Calcium 107mg 8%
Iron 3mg 15%
Potassium 856mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and asparagus make a tasty team in this creamy chowder. Use fresh asparagus if in season, or make the soup with frozen asparagus spears. Either way, the chowder will taste great.

Ingredients

  • 4 tablespoons (1/4 cup) unsalted butter

  • 1 cup chopped onion

  • 1/2 cup chopped celery

  • 1/4 cup chopped red bell pepper

  • 1/4 cup all-purpose flour

  • 3 cups chicken stock

  • 1 large baking potato, peeled and diced

  • 2 cups diced cooked chicken

  • 1 pound asparagus, woody ends removed and sliced into 1/2-inch lengths

  • 2 cups heavy cream

  • 1 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 tablespoon chopped fresh parsley

Steps to Make It

  1. In a large saucepan, heat butter over medium-low heat. Sauté the onion and celery for about 3 minutes.

  2. Add bell pepper and cook for 1 minute longer.

  3. Stir the flour into the vegetable mixture until it is well incorporated. Continue cooking for 1 minute, stirring constantly.

  4. Add the chicken stock and stir to blend.

  5. Add the diced potato and bring to a boil.

  6. Reduce heat to low, cover, and simmer for 15 minutes, or until the potato is just tender.

  7. Add the asparagus and diced chicken; cook just until asparagus can be easily pierced with a fork.

  8. Add the cream, salt, and pepper.

  9. Stir in parsley just before serving.

Side Serving Suggestions

  • Serve this flavorful chicken chowder with cornbread wedges, crusty rolls, or biscuits. Add a sandwich or tossed salad for a satisfying lunch or dinner.

Recipe Variations

  • A rotisserie chicken or two poached chicken breasts* are quick and convenient if you don’t have leftover chicken.
  • Or make the chowder with leftover turkey.
  • Another excellent flavor option is ham. Add about 1/2 cup of diced ham with 1 1/2 cups of diced chicken if you’d like.
  • The chowder is delicious with broccoli florets or English peas, too.
  • For extra color and flavor, cook about 1/4 cup of matchstick carrots along with the onion and celery.

How To Poach Chicken Breasts

  1. Place chicken breasts in a medium saucepan and cover with water (or part stock), and about 1 teaspoon of kosher salt.

  2. Add some sprigs of herbs, peppercorns, onions, bay leaf, garlic, etc., if desired.

  3. Bring the water to a boil over high heat.

  4. Reduce the heat to low, cover, and cook for about 10 to 15 minutes, or until the chicken reaches 165 F.

  5. Drain the chicken; refrigerate or dice and use in the recipe.

Video about Cream Of Asparagus Soup Recipes With Chicken

Creamy Asparagus Soup with Chicken

An Easy and Tasty Recipe for your fresh Asparagus: “Creamy Asparagus Soup with Chicken” by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.

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