Creamy Chicken Asparagus Soup
Warm up with a bowl of rich, velvety Creamy Chicken Asparagus Soup, a hearty and satisfying dish that's perfect for any time of the year. This recipe combines tender, golden-seared chicken breast and fresh, vibrant asparagus in a luxurious broth infused with butter, garlic, and onions. Thickened to perfection with a simple roux and enriched with heavy cream, this comforting soup strikes the perfect balance between creamy indulgence and wholesome nutrition. Finished with a sprinkle of fresh parsley for a burst of flavor, it's an ideal choice for cozy weeknight dinners or elegant starter courses. Serve it alongside crusty bread for an irresistible meal that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 1 bunch (trimmed and cut into 1-inch pieces) Asparagus
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 cloves (minced) Garlic
- 1 medium (diced) Yellow onion
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot over medium heat, add the olive oil and 1 tablespoon of butter. Once the butter melts, add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, and stir well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Slice the seared chicken into bite-sized pieces and return it to the pot. Add the asparagus pieces to the soup.
Season the soup with salt and pepper, and let it simmer for 15-20 minutes until the chicken is cooked through and the asparagus is tender.
Reduce the heat to low and stir in the heavy cream. Let the soup heat through for 2-3 minutes, but do not let it boil.
Taste and adjust the seasoning, adding more salt or pepper if needed. If desired, garnish with chopped parsley before serving.
Serve hot with crusty bread or crackers and enjoy your Creamy Chicken Asparagus Soup!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6719 mg | 292% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.8 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
