3 lb. broiler-fryer
1/2 lb. asparagus
4 slices bacon
2 med. carrots, thinly sliced
1 med. onion, chopped
1/3 c. unsifted all-purpose flour
1 lb. potatoes, pared, cut in 1/2 inch cubes
3/4 tsp. dried thyme leaves, crushed
1 1/2 c. half & half
2 tbsp. chopped parsley

1. Place chicken, breast side down, in 5 quart Dutch oven or saucepan. Add 6 cups water. Cover; bring to boiling. Simmer 30 minutes, until chicken is tender.

2. Meanwhile, trim and discard tough ends from asparagus; cut stalks diagonally into 1/2 inch pieces. Set aside.

3. Remove chicken from broth; cool. Remove and discard bones and skin; cut meat into thin strips. Place broth in large bowl.

4. With paper towels, wipe out pan. Over medium-high heat, cook bacon in pan until crisp. Remove from pan; set aside. Discard all but 2 tablespoons bacon drippings from pan; add carrots, onion and asparagus; over medium-high heat, cook, stirring, until tender-crisp. Stir in flour; cook 1 minute. Gradually stir in reserved broth. Heat to boiling, stirring. Add potatoes, 2 1/4 teaspoons salt, the thyme and 1/4 teaspoon pepper; return to boiling. Cover, simmer 20 minutes until potatoes are tender.

5. Stir in half and half, reserved chicken and the parsley. Heat through. Crumble bacon; sprinkle over soup. Makes 6 to 8 servings.