Chicken and Potato Chowder
This is just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
I could always use a bowl of chicken noodle soup. It could be 3 degrees out, it could be 103 degrees out, I could be on bed rest with the flu, I could have the cleanest bill of health – it doesn’t matter. Chicken noodle soup can always be eaten. And when you swap out the noodles for some potatoes and chowderize it – well, that’s just the best kind of chicken noodle soup. Ever.
So that’s exactly what this is. A chicken noodle chowder, with tender chicken chunks and crumbly potatoes in an incredibly cheesy, comforting broth. Jason said that this was best soup he’s ever had – although I should note that this was his first meal after a 3-day road trip up in the mountains eating Carl’s Jr and Subway. Still, I’ll take it!
Chicken and Potato Chowder
Ingredients
- ¼ cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- 2 cups diced cooked chicken breast
- 1 ½ cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
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Ok Ive made this for what feels like a million times, and it’s seriously my absolute go to it’s that good! But! I am curious, is it able to be frozen and reheated? I want to have this on hand for postpartum so bad!
WOW! This soup is amazing! We doubled the recipe, added 2 cups of frozen corn kernels, and dried parsley to the soup at the end. We substituted 50/50 cream for half the milk. We used homemade chicken stock as well and used Tillamook extra sharp cheddar for the cheese. Simply unbelievable!!! Definitely a doer-againer….!!!!
I left out the celery and increased the carrot and chicken. Also added a little chopped dried rosemary and granulated garlic and a bay leaf. Delicious!!
I heard the word chowder from anybody that I don t know. Now I was curious to know what that word means and what it is all about? If it is from corn or corn with chicken or sea food. I am going to tried that recipe of the corn chowder and taste it and see how is that taste? I had never had cooked such a recipe before. If you are going to cook it and eat it. Enjoy it and Bon Appetit.
Absolutely love this soup one of the best. I’ve made it quite a few times now . Make Stock from Roast chiken bones and then use the left over chiken from a roast dinner in the soup . Delish!
I’ve made this recipe lots of times and it’s always a hit. For some reason though the last few times the texture seems to supply a little bit and looks a bit curly. Can anyone give me ideas as to why?
You may be boiling it too hard. Milk needs a gentle simmer.
We have made this several times. It is a great comfort soup. Occasionally, we don’t have all the ingredients and we have left out things from chicken to celery to cheese. It doesn’t seem to matter. It is just a great great soup! Everyone loves it. I feel like every time I choose one of your recipes it is guaranteed to be a winner. Thank you
Followed recipe as written…..except for two things:
Reduced cheese by about 1/3 due to dietary restrictions (used extra sharp, Tillamook cheddar)….juat added cheese until I could taste it…
And…….added about 1/2t of fresh tarragon, because, well….tarragon, and its love affair with chicken and cream sauces.DO THIS and thank me later! The tarragon simply rounds out everything, and adds yet another dimension to the soup…not overpowering at all.
Used chicken tenders that I diced, then set to boil in a bit of chicken broth. As soon as it boiled, turned stove off and let it sit until I needed. Used the chicken cooking liquid as part of the required broth for recipe.
AMAZING RECIPE!
We enjoy this a lot. It’s a staple in our house. We like it creamier so we change the ratios of chicken broth and milk (3 cups milk and 2 cb).
This soup is awesome. My husband loved it and so did my girlfriend and ME!
This is my favorite soup! Have made it several times and it’s always so good!
This recipe is amazing! Only thing I didn’t add was celery, only because I didn’t have any. Thank you so much for taking the time to share this!
Make exactly as written but Doubled the recipe for everything but the cheese (to make a bit healthier). It was delicious!! Will definitely make again. Thanks for another great recipe
This is an easy and awesome recipe. I used a tbsp of Italian seasoning and 1 1/2 of heavy cream but an extra 1/2 cup of chicken broth.
Made this this evening with some homemade bread on the side. Absolutely delicious! Perfect recipe!
This was amazing!!! Quickly added it to my recipe book and it is a new favorite in our household!
So creamy, rich and delicious. We loved this soup. Perfect for cooler temps, and definitely a keeper.
I’m an 80 year old man who picked up the cooking load from my wife of 58 years. She has taken me from a backyard BBQ guy to a decent kitchen cook. She’s Diabetic and has Kidney Disease so this is a dish we can only have occasionally. I followed the recipe except that I had a cup of Half & Half in the fridge so I substituted it for a cup of 2% Milk. This is a very tasty Chowder and we both loved it. Although it fired up her blood sugar, my Bride insisted that I keep the recipe and serve it now and then. That told me that she really liked the taste.
Try Jicama instead of potatoes. It’s less than half the carbs per serving size, compared to a potato. Might be easier on the diabetes.
I followed the recipe to the “T”, it came out great. I made this a few times now, my husband loves it too.
Made this on this snowy morning here in Pittsburgh. It’s perfect! The ONLY change I made was add a couple of bay leaves while potatoes were cooking.
We had leftover rotisserie chicken and I was trying to figure out a new recipe for leftovers. This recipe was easy and DELICIOUS! This will be a go-to soup recipe from now on.
I added bell peppers because they were on the edge, and also added chili flakes because my husband likes things a little spicy.