Ingredients:
- 3 – 3 1/2 lb chicken
- 3 1/2 quarters water
- 2 tsp. chicken bouillon granules
- 2 t. butter
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1/2 lb. fresh asparagus, cut into 1/2 inch pieces
- 2 c. cubed peeled potatoes
- 2 tsp. salt or to taste
- 1 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1/2 cup flour
- 1 1/2 cup whipping cream
- 2 T. chopped fresh parsley
Instructions:
Place chicken, water and bouillon in a large kettle. Cover and bring to boil; skim fat. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until chicken is tender. Remove chicken; cool. Remove 1 cup broth and set aside. Saute carrots, onion and asparagus in butter over medium heat until crisp. Add to kettle along with potatoes, salt, thyme and pepper. Return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil.).