Asparagus Chicken Chowder

Directions

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