Creamy Chicken and Asparagus Soup

This Creamy Chicken and Asparagus Soup is the perfect comfort food for a cold night. It's creamy, flavorful, and packed with protein and vegetables. Plus, it's easy to make and can be ready in under an hour.

I've always been a fan of creamy chicken and asparagus soup, but I never really loved the recipes I found online. They were either too watery, too bland, or too heavy. So I decided to create my own recipe that was creamy, flavorful, and packed with protein and vegetables. And this recipe is it!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 bunch asparagus, trimmed and cut into 1-inch pieces

Instructions

1. In a large pot or Dutch oven over medium heat, brown the chicken in the olive oil. Remove the chicken from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened.
3. Add the chicken broth and heavy cream to the pot and bring to a boil.
4. Reduce heat to low and simmer for 15 minutes.
5. Add the Parmesan cheese and asparagus to the pot and cook for an additional 5 minutes, or until the asparagus is tender.
6. Puree the soup with an immersion blender or in a regular blender until smooth.
7. Season to taste with salt and pepper.
8. Serve the soup hot.

Why It Works

• The chicken breasts are browned in olive oil before being added to the soup. This helps to develop flavor and prevent the chicken from becoming dry.
• The onion and garlic are cooked until softened before adding the chicken broth and heavy cream. This helps to release their flavor and create a rich base for the soup.
• The Parmesan cheese adds a touch of richness and umami to the soup.
• The asparagus is added at the end of cooking so that it doesn't overcook and become mushy.
• The soup is pureed until smooth for a creamy texture.