Creamy Asparagus Chicken Chowder
This creamy asparagus chicken chowder is a hearty one-pot soup made with tender shredded chicken, potatoes, carrots, and fresh asparagus in a rich, comforting broth. It’s an easy homemade chowder perfect for cozy dinners or springtime meals.
- Prep Time: 15 MINUTES
- Cook Time: 35 MINUTES
- Total Time: 50 minutes
- Yield: 6 SERVINGS 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
2 tablespoons butter
1 medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
3 cups cooked shredded chicken
2 cups diced potatoes
4 cups chicken broth
1 teaspoon chicken bouillon granules
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 cup heavy cream
½ pound fresh asparagus, cut into 1-inch pieces
2 tablespoons chopped fresh parsley
Instructions
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Melt butter in a large pot or Dutch oven over medium heat.
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Add onion and carrots and cook for about 5 minutes until softened.
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Stir in garlic and cook for another 30 seconds until fragrant.
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Add the diced potatoes, chicken broth, bouillon, salt, pepper, and thyme.
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Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.
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Stir in the shredded chicken and asparagus.
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Simmer for another 5 minutes until the asparagus is tender.
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Pour in the heavy cream and stir to combine.
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Heat gently without boiling, then sprinkle with fresh parsley and serve.
Notes
- Rotisserie chicken works great in this recipe.
• Yukon gold potatoes hold their shape best in chowder.
• Do not boil the soup after adding cream to keep the broth smooth.