Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3 to 3-1/2 pounds)

  2. 3-1/2 quarts water

  3. 2 teaspoons chicken bouillon granules

  4. 5 bacon strips, diced

  5. 2 medium carrots, chopped

  6. 1 medium onion, chopped

  7. 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

  8. 2 cups cubed peeled potatoes

  9. 1 tablespoon salt

  10. 1-1/2 teaspoons dried thyme

  11. 1/2 teaspoon pepper

  12. 1/2 cup all-purpose flour

  13. 1-1/2 cups heavy whipping cream

  14. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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. Yield: 16-18 servings (4-1/2 quarts). Editor's 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.


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