Yum!
This recipe uses Frozen Chicken thighs, if you want to use Fresh Then you will only Set the time for 6 min and allow for 20 min NPR.
3 c Asparagus broken into 1” pieces
1 small Onion rough Chopped
3 cups ish Fresh spinach
4 oz sliced Crimini Mushrooms
4 frozen Chicken Thighs, bone in skin on.
1 Tbsp Costco’s Better than Bullion Chicken
1/2 Tbsp Johnnies Seasoning Salt or equivelent
2 c water
2 Tbsp Butter
1 c Cream
Salt and Pepper to taste.
Optional* dash of Nutmeg,
Garnish if desired, with Parmesean, scallions or even an oven roasted spear of Asparagus.
Your choice here, you can add the cream to the pot or do it after. I chose to do it after because I wanted less liquid in the bot when I blended it up.
Put the Veggies in the bottom of the Pot. Add the Water and Butter, then add the frozen Thighs, spread them out evenly on top of the Veggies. Sprinkle with the Johnnies. Add the the Bullion on top .
Put the lid on and set the time for 20 Min. Allow 30 min NPR. (Again, if you are using fresh chicken set the time for 6 min and allow a 20 min NPR).
Remove the thighs. Cool slightly and take the Meat off the bones. Don’t worry if the chicken isn’t quit done all the way, it will finish up when you return it to the pot. Either discard the Skin or chop it fine. Chop up the chicken. Set aside.
Using an Immersion stick Blender, blend up the Veggies until smooth or some smaller chunks remain. You can also pour the soup into a Vitamix for really smooth blending. Add the Cream, and Chicken, heat until hot. Don’t boil at this point. Season with Salt and Pepper.
