Creamy Cheese & Asparagus Soup With Chicken

"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!"
 
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Ready In:
45mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Cut chicken into 1/2 inch cubes.
  • In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken. Set aside.
  • Rinse asparagus, and remove tough stems. Cut into 1/2 inch pieces.
  • In a large soup pot over medium high heat, add the olive oil. Add chicken and cook until lightly browned on all sides.
  • Add the asparagus and garlic and saute until slightly soft.
  • 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.
  • Pour in chicken stock, and stir well to combine. Bring to a boil.
  • Add half and half or cream, stir to combine.
  • Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
  • Add shredded cheese, stir until it melts.
  • If the soup is too thin, add the potato flakes and allow to thicken. If you prefer, you could add wild rice instead.
  • If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
  • Enjoy!

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RECIPE SUBMITTED BY

<p>I love to bake, I love to cook, and I love to feed people!</p>
 
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