Ingredients Jump to Instructions ↓

  1. 1/4 c. butter

  2. 1 onion , chopped

  3. 2 stalks of celery , chopped

  4. 3 Tbs. flour

  5. 3 c. water

  6. 3 chicken bullion cubes

  7. 1 14 oz. can chicken broth

  8. 1 potato peeled and diced

  9. 1 lb. fresh asparagus

  10. 1/2 bag fresh spinach , chopped

  11. 8 mushroom s

  12. 4 chicken breasts

  13. 1 pint (2 c.) half and half

  14. 1/4 tsp. black pepper

Instructions Jump to Ingredients ↑

  1. Melt ⅛ c. butter in a heavy cooking pot. Add ½ the chopped onion and the celery. Saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute stirring constantly. Add water, chicken broth and bullion cubes. Bring to a boil. Add diced potatoes and chopped asparagus (chop and reserve the top ¼ of each asparagus stalk for later) Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let the broth cool. Melt remaining ⅛ c. butter. Add the rest of the onion and chopped chicken breasts. Stir over high heat until chicken is cooked through. Add remaining asparagus and mushrooms. Cook until soft. Set Aside. Puree broth in a food processor or blender in batches. Add to cooked chicken, onion, and asparagus. Stir in half and half, chopped spinach, and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes. Serve hot.


Send feedback