Creamy Chicken Asparagus Soup

If you are interested in learning one of my secrets then you will have to visit Mike and Molly’s House where I have been invited to guest post today. Thank you Mike and Molly!

Not only will you hear my silly confession, but you will find a simple recipe for a non-fattening but seriously delicious chocoholic treat.

And don’t forget to join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset today. Yes, great prizes are involved!

I’ve entered my Creamy Chicken Asparagus Soup. If you missed my original post go ahead and take a look, or find the recipe below.

Ingredients:

1 pound thin fresh asparagus

3 small potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 large carrot, chopped

2 teaspoons dried parsley flakes

2 garlic cloves, minced

6 tablespoons olive oil, divided

1 32 oz. container of chicken broth

1 teaspoon salt

1/2 teaspoon pepper, divided

2 cups cooked boneless chicken breast, cubed

2 cups half-and-half cream

Instructions:

Cut tips from asparagus spears – approximately 1/4 of the way down the spear; cut tips in half again; set aside. Place stalks in a large stock pot and cover with water (you will need 3 1/2 cups of broth later so be generous with the water). Bring to a boil and reduce heat. Cover and simmer for approximately 40 minutes. Remove from heat.

Strain 31/2 cups asparagus broth from the pot and set aside. Discard stalks; rinse pot for late use.

In large sauté pan, add 3 tbsp. of oil, potato, onion, celery, carrot, parsley and garlic. Cook until vegetables are tender; set aside

In a medium sauté pan, add 3 tbsp. oil and cubed chicken breast, cook until lightly browned; set aside.

In stock pot, add chicken, sautéed vegetables, asparagus tips, reserved asparagus broth, chicken broth, salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer uncovered for about 30 minutes. Cool slightly.

Add cream and remaining 1/4 tsp. of pepper. Bring to a boil and reduce heat; simmer uncovered for 5 minutes.

Makes about 10 servings (about 2 quarts).

I’m also sharing a bowl of my soup over at Premeditated Leftovers Tuesday Hearth & Soul Blog Hop. This blog hop features recipes made from wholesome, healthy ingredients that are made from scratch.

And if all of that isn’t enough – whew! I’m sharing the color yellow at She Wears Many Hats Share the Shot today. Amy has decided yellow is the color for this week’s assignment. Check out all the pretty yellow things everyone has posted over there, including my Elegant Lemon-i-cious Cake.

So go ahead. Do a little blog hopping yourselves!

When I was a kid my winter days were filled with sledding, ice skating, skiing, igloo building and snowball fights. But as I’ve gotten older, winter has lost some of it’s appeal to me.

Maybe as a kid it was my friends that motivated me to get outside, or maybe it was my mother who insisted my sister and I find something to do – other than torment each other.

Regardless, it’s been a cold and snowy weekend here in the Finger Lakes. Not complaining though, the big snow maker in the sky has tread lightly on our region so far this year. We’ve had a lot of unseasonably warm, and yes, sunny days.

Whether you hibernate, or love spending the day outside, this soup will warm your spirits and fill you up.