CREAMY CHICKEN ASPARAGUS SOUP RECIPES

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
• Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
• Serve the soup topped with the croutons and scallions, if desired.