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Creamy Chicken and Asparagus Soup with Garlic

Creamy chicken and asparagus soup is simmered in a Dutch oven with garlic, thyme, and tender chicken breasts. A gentle finish with heavy cream keeps the broth smooth, while the asparagus stays tender-crisp.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 lb asparagus trimmed and cut into 1-inch pieces
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Sprinkle the flour over the onion mixture and stir for 1 minute to cook off its raw taste.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken, salt, pepper, and thyme.
  7. Bring the soup to a gentle simmer.
  8. Cover and cook over low heat for 18 to 22 minutes, until the thickest part of each chicken breast reaches 165°F.
  9. Transfer the chicken to a plate.
  10. Stir the asparagus into the soup.
  11. Simmer uncovered for 5 to 7 minutes, until the asparagus is tender-crisp.
  12. Shred the chicken with two forks and return it to the pot.
  13. Stir in the heavy cream and warm gently for 2 to 3 minutes without boiling.

Notes

For a smooth, creamy soup, warm gently after adding the heavy cream and do not let it boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream and asparagus may change texture. For a dairy-free variation, use plant-based butter and unsweetened dairy-free cream.