Creamy Asparagus & Chicken Soup

4 chicken breast halves, about 1 ¾ lbs.
4 c. water
1 medium onion, quartered
2 large celery stalks, cut into 1-inch pieces
1 ½ tsp. salt
¼ tsp. pepper
1 ½ lbs. fresh asparagus
2 c. half-and-half
2 Tbsp. butter
¼ tsp. salt
¼ tsp. pepperchopped fresh parsley for garnish

Combine first 6 ingredients in a 3-quart saucepan. Bring to a boil over medium-high heat; reduce heat, cover and simmer 35 minutes or until chicken is tender. Remove chicken, reserving the broth and vegetables in saucepan. Let chicken cool slightly. Remove and discard bones and skin; cut chicken into bite-size pieces. Set aside. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces; add to reserved chicken broth and vegetables. Bring to boil over medium-high heat; reduce heat, cover and simmer 10 minutes or until asparagus is tender. Cool 10 minutes. Pour about 1/3 of asparagus mixture into container of an electric blender (or MAGIC BULLET!); process until smooth, stopping once to scrape down sides. Pour purée into a large container; repeat procedure twice with remaining asparagus mixture. Return all purée to saucepan. Add chicken pieces, half-and-half, and next 3 ingredients to asparagus purée; cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally. Garnish, if desired. Yield: 8 ½ cups.

Posted by-Alisyn