8| BACON & CHICKEN ASPARAGUS SOUP 8| :D CLICK on the PICTURE to SHARE :D If you’ve never prepared asparagus – give it a try. You’ll be glad you did! 4 large chicken breasts, without skins and ribs 2 quarts of water + 32 oz chicken broth 2 tsp. chicken bouillon granules (I use NO CHICKEN bullion – because it has NO MSG) 1 stalk celery, cut into thirds 1 bay leaf 1 onion, cut in half 7 bacon strips, cooked and diced 3 medium carrots, chopped 1 medium onion, chopped 1/2 lb. fresh asparagus, cut into 1/2 inch pieces ( I used 2 bunches of fresh asparagus tops, and upper stems) 2 cups cubed, peeled potatoes 1 tsp. dried thyme 1/2 tsp. pepper 1 T. salt 1/2 cup all-purpose flour 1 cup heavy cream 2 T. chopped fresh parsley Place chicken, water, bouillon, celery, onion and bay leaf in a Dutch oven or soup kettle. Cover and bring to a boil; ( skim the fat, if any, there wasn’t much to skim). Reduce heat; cover and simmer for 1 to 1 1/2 hours or until chicken is tender. Remove chicken and let it cool. Strain broth to remove vegetables and bay leaf. Remove 1 cup broth and set aside; return remaining broth to Dutch oven or kettle. In a skillet over medium heat, cook bacon until crisp. Remove bacon; drain and discard all but 2 T. drippings (I saved ALL the drippings for sautéing ). Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to the kettle along with potatoes, salt, thyme and pepper; return to a boil & add remaining chicken broth. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved 1 cup broth; stir into soup.( IF you have lumps run through a strainer first ). Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16 to 18 servings. Served this with bread and salad. It makes a wonderful meal. For more great recipes~ FRIEND ME~ Tammy Pike~ :D tammysbc.sbc90/
Posted on: Mon, 24 Mar 2014 20:21:13 +0000
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