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Cream of Chicken Asparagus Soup
Cream of Chicken Asparagus Soup
5 bundles of fresh asparagus
2 chickens
3 quarts chicken broth
1-2 fresh habaneros
1 bunch celery
1 bag small baby carrots
1 white onion
flour and milk
salt and pepper


In a large stockpot, put the 2 cleaned chickens and start to cook over a high heat. Dice baby carrots, onion, and celery, chop the asparagus into ¾” pieces. When chicken is fully cooked, remove them from the pot and allow them to cool. Place the onions, carrots, asparagus, and celery into the remaining fluid and cook until tender. Shred the chickens and remove all bones then put into stockpot. Finely dice habanero and add to pot.
When satisfied that everything is fully cooked and melded, reduce heat and mix the flour and milk to make a rue, add to pot as needed, stirring constantly, until you reach a medium consistency.
Salt and pepper to taste.

Preparation Time: 1.5 hours Serves: 6-?
Recipe Origin: United States
Submitted by:
United States
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