By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: about 8 cups

Ingredients:

• 6 cups milk
• 1 cup diced chicken
• 3 tablespoons flour
• 3 tablespoons butter
• 1 cup canned asparagus, drained
• Salt and pepper

Directions:

• Over medium high heat, bring milk to a simmer.
• Add chicken, and heat through.
• In a separate pan, melt the butter.
• Add the flour, and mix to form a roux.  Remove from heat.
• Slowly add the roux to the milk, and whisk to combine.
• Turn the heat down to medium, and let the soup thicken slightly.  Stir occasionally so as not to scorch.
• Add the drained asparagus, and mix to combine.
• Season with salt and pepper.