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Chicken-Asparagus Soup Recipe

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This recipe for Chicken-Asparagus Soup is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. carrots, shredded
1/2 C. green onions, sliced
3 T. butter or margarine
1/4 C. all-purpose flour
1 (12 oz.) can Evaporated milk
1 C. Milk
1 (14 oz.) can chicken broth
1 (12.5 oz.) canned chunk chicken breast (or 1 C. cooked chicken, chopped)
1 C. sharp cheddar cheese, shredded
1 lb. fresh or thawed frozen asparagus, cut into 1/2" pieces
2 med. potatoes, cut into 1/2" cubes
1/2 t. Worcestershire sauce
1 or 2 dashes Tabasco sauce
Black pepper, to taste
Directions:
Directions:
In medium saucepan boil potatoes until they are just starting to get tender. Drain and set aside.

In medium saucepan, add chicken broth and asparagus. Bring to a boil and cook until asparagus is just to desired tenderness.

In large saucepan, while the asparagus is cooking, saute carrots and onions in butter gently so as not to burn until just tender. Add the flour to make a roux. Slowly add the evaporated milk and milk, stirring constantly. Add the aspargus and broth while stirring. Add Worcestershire, Tabasco and pepper. Let the mixture simmer and thicken, stirring occasionally to keep from sticking. Add the potatoes, stirring gently. Add the chicken and cheese, stir gently until the cheese melts. If needed, you may add a little more milk if the soup is too thick.

 

 

 

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