Creamy Cheese & Asparagus Soup With Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Warm and satisfying on a cold winter's night. Serve with a loaf of warm and crusty bread. Use any smooth-melting cheese you like, such as parmesan, white cheddar, monterey jack - use your imagination! But you've got to like asparagus, because that is definitely the star of this show! Ingredients:
4 boneless skinless chicken breasts |
1 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/4 teaspoon cracked black pepper |
1 tablespoon extra virgin olive oil |
1 bunch fresh asparagus |
3 garlic cloves, minced |
4 tablespoons butter |
1/3 cup all-purpose flour |
8 cups chicken stock |
1/2 cup half-and-half or 1/2 cup cream |
8 ounces shredded cheese |
1 cup instant potato flakes |
salt and pepper |
Directions:
1. Cut chicken into 1/2 inch cubes.
2. In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken. Set aside.
3. Rinse asparagus, and remove tough stems. Cut into 1/2 inch pieces.
4. In a large soup pot over medium high heat, add the olive oil. Add chicken and cook until lightly browned on all sides.
5. Add the asparagus and garlic and saute until slightly soft.
6. Push chicken and asparagus to the edge of the pot. Add butter and allow to melt. Stir in flour with a whisk. Whisk for 1 minute.
7. Pour in chicken stock, and stir well to combine. Bring to a boil.
8. Add half and half or cream, stir to combine.
9. Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
10. Add shredded cheese, stir until it melts.
11. If the soup is too thin, add the potato flakes and allow to thicken. If you prefer, you could add wild rice instead.
12. If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
13. Enjoy!
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