CHICKEN ASPARAGUS SOUP
Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child. -Sandy Clayton, Visalia, California
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 226 calories, Fat 10g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 660mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CREAMY CHICKEN ASPARAGUS SOUP
Comfort food! This cream and cheese based soup blends well with the vegetables and chicken. My mother always used fresh asparagus from our garden for soups. The tender pieces of asparagus bring back soup memories from childhood. Hearty and comforting soup!
Provided by Seasoned Cook
Categories Chicken Breast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Cut tips from asparagus spears and set aside, Discard stalks.
- In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
- Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
- Serve and enjoy!
Nutrition Facts : Calories 1009.1, Fat 55.8, SaturatedFat 24.4, Cholesterol 156.6, Sodium 2645.9, Carbohydrate 75, Fiber 21.3, Sugar 10.9, Protein 59.6
CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.
CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CREAMY ASPARAGUS CHICKEN
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
- Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
CREAMY CHICKEN AND ASPARAGUS
Relish this creamy chicken with asparagus and shell pasta, sprinkled with Parmesan cheese - a delicious dinner made ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook asparagus as directed on package.
- Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally.
- Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 520, Carbohydrate 58 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 1/4 Cups, Sodium 1310 mg, Sugar 9 g
SAUCY CHICKEN AND ASPARAGUS
You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
CREAMY ASPARAGUS SOUP FROM COOK'S COUNTRY RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside. Add remaining butter and asparagus, leeks, 1/2 tablespoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes. Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender** in 2 batches and return to pot. **NOTE: I always use an immersion blender to puree my soups right in the pot-- so much easier and less cleanup. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)
CREAMY CHICKEN-ASPARAGUS PASTA
If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
- Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
- Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
- Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g
CHICKEN AND ASPARAGUS IN CREAM SOUP
This is an easy yet delicious meal!
Provided by ekshepherd
Categories Chicken Breasts
Time 1h5m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes.
- While the chicken is baking, bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes. Remove the asparagus and set aside. Mix together the soup and milk in a bowl until well blended. Remove the chicken from the baking dish and set aside. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs.
- Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 15.5 g, Cholesterol 71.4 mg, Fat 10.6 g, Fiber 4.2 g, Protein 28.8 g, SaturatedFat 3.1 g, Sodium 894.4 mg, Sugar 6.6 g
CHICKEN SOUP WITH ASPARAGUS AND RICE
This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)
Provided by Acerast
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
- Stir in the rice and add the chicken stock.
- Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
- Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
- Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
- Heat the remaining 2 Tablespoons of olive oil in a skillet.
- Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
- Add the asparagus tips and saute an additional minute.
- When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
- Bring to a boil; remove from heat.
- Season with salt and pepper.
- Serve.
CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
CHICKEN AND ASPARAGUS GRATIN
Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.
Provided by ida ku zaifah
Categories Whole Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate 180 degree C.
- Remove meat from the chicken carcass, discard bones.
- Slice chicken finely.
- Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
- Combine soup, sour cream, spring onions and capsicum.
- Season to taste and pour over chicken.
- Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
- Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
- Serve immediately.
CHICKEN AND ASPARAGUS IN CREAM SOUP
This is an easy yet delicious meal!
Provided by ekshepherd
Categories Chicken Breasts
Time 1h5m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, about 30 minutes.
- While the chicken is baking, bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes. Remove the asparagus and set aside. Mix together the soup and milk in a bowl until well blended. Remove the chicken from the baking dish and set aside. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs.
- Return to oven and bake until the casserole is hot and bubbling, an additional 25 minutes.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 15.5 g, Cholesterol 71.4 mg, Fat 10.6 g, Fiber 4.2 g, Protein 28.8 g, SaturatedFat 3.1 g, Sodium 894.4 mg, Sugar 6.6 g
CREAMY CHICKEN ASPARAGUS CASSEROLE
Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.
Provided by Cathy Pete
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 9x13 baking dish.
- Spread wild rice on the bottom of the dish.
- In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
- Top the rice with the chicken and asparagus and 1 cup of cheese.
- Combine the soups, miracle whip, eggs, lemon juice, whisk together.
- Spread soup mixture on top.
- Then top with remaining cheese and then crushed croutons.
- Finally, spoon melted butter over croutons.
- Bake at 350 degrees for 45 minutes to an hour.
Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35
HOMEMADE CREAM OF ASPARAGUS SOUP
Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.
Provided by Dan Toomey
Categories Asparagus Soup
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
- Remove from the heat and puree with an immersion blender until smooth.
- Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
- Ladle into bowls. Garnish with sour cream and croutons.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg
CHICKEN, ASPARAGUS AND LEMON SOUP
Make and share this Chicken, Asparagus and Lemon Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
- Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
- Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
- Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
- Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
- Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
- Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
- Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.
Nutrition Facts : Calories 411.1, Fat 25.3, SaturatedFat 9.8, Cholesterol 119.9, Sodium 499, Carbohydrate 19.6, Fiber 2.8, Sugar 7.9, Protein 27.2
CHICKEN ASPARAGUS STROGANOFF
Your family will be delighted with this spin on a classic dish. You will be amazed at how easy it is to prepare!-Linda Hutten, Hayden, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 667mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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