Ingredients
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1 medium onion, chopped
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2 tablespoons vegetable oil
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2 (14 ounce) cans chicken broth
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 cup cooked chicken, cubed
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1 cup half-and-half cream
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1 cup cheddar cheese, shredded
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1 large potato, diced
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1 carrot, chopped
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1 celery rib, chopped
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1 teaspoon dry parsley flakes
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1 bunch asparagus spear
Instructions
- 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!