Creamy Cheese & Asparagus Soup With Chicken - chicken breasts

Method

• Cut chicken into 1/2 inch cubes.
• In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken.
• Set aside.
• Rinse asparagus, and remove tough stems.
• Cut into 1/2 inch pieces.
• In a large soup pot over medium high heat, add the olive oil.
• Add chicken and cook until lightly browned on all sides.
• Add the asparagus and garlic and saute until slightly soft.
• Push chicken and asparagus to the edge of the pot.
• Add butter and allow to melt.
• Stir in flour with a whisk.
• Whisk for 1 minute.
• Pour in chicken stock, and stir well to combine.
• Bring to a boil.
• Add half and half or cream, stir to combine.
• Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
• Add shredded cheese, stir until it melts.
• If the soup is too thin, add the potato flakes and allow to thicken.
• If you prefer, you could add wild rice instead.
• If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
• Enjoy!