2 whole chicken breasts
1 med. onion
2 celery stalks
1 1/2 lbs. asparagus
1 can chicken broth
2 c. half and half
2 tbsp. butter
2 tbsp. flour
2 tbsp. chopped parsley
Grated cheese (optional)

Put chicken, onion and celery in pan with 3 cups water. Add salt and pepper. Cook. Cook asparagus, separate in chicken broth. Put in blender, add to chicken. Make white sauce add to soup. Top soup with cheese if desired.