Asparagus Chicken Chowder

• 1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds)
• 3 1/2 quarts water
• 2 teaspoons chicken bouillon granules
• 5 slices bacon, strips diced
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or (10 ounce) box frozen asparagus, thawed
• 2 cups cubed peeled potatoes
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk
• 2 tablespoons chopped fresh parsley

1. Place chicken, water and bouillon in a Dutch oven or soup kettle.
2. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
3. Remove chicken from broth; let stand until cool enough to handle.
4. Remove 1 cup broth and set aside.
5. In a large skillet, cook bacon over medium heat until crisp.
6. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
7. Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
8. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
9. Reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
10. Combine flour and reserved broth until smooth; stir into soup.
11. Bring to a boil; cook and stir for 2 minutes.
12. Remove chicken from bones;discard bones and skin.
13. Cut chicken into thin strips; add to soup.
14. along with cream and parsley (and thawed frozen asparagus, if using).
15. Heat through (do not boil).
16. Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).

chicken, water, chicken bouillon granules, bacon, carrots, onion, fresh asparagus, potatoes, salt, thyme, pepper, allpurpose, heavy whipping cream, parsley

Taken from www.food.com/recipe/asparagus-chicken-chowder-273408 (may not work)