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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The “real feel” is – 11 degrees F right now and this sounds like a winner for dinner! Granted, I need to venture out for some of the ingredients but it seems like fair trade for some yummy grub!
Needed to empty my fridge of veggies (bell paper, pabalno, jalapeño, carrots, onion…etc.) added corn and and bacon. Doubled the recipe. Was amazing!!!
I receive pouches of chicken in my food box it was delicious!!
This chowder is incredibly delicious and so comforting on cold nights. The kids LOVE chowders as much as I do, so I’m always looking for new ones to try. This one is just like our favorite potato chowder, but with some added protein from the chicken making it perfectly filling, not to mention a great way to use up leftover cooked chicken. It reheats well for lunch the next day should be lucky enough to have any leftovers. I didn’t use russet potatoes, and instead used little gold potatoes. No need to peel them, and they’re so little all you have to do to cube them is cut them into fourths.
Tasted great! I didn’t have any rotisserie chicken so I sautéed 3 chicken breasts until just cooked. I also used homemade chicken stock. I cut the potatoes early in the day (along with my veggies) and stored the potatoes in water to avoid them turning brown. I went ahead and par boiled them when I started the soup so they weren’t hard when the soup was finished. Don’t be afraid to add enough salt. The potatoes soak it up and a good amount is needed. My husband said he really liked it. Served with homemade artisan bread. I’ll definitely make this again. 🙂
So delicious!
Great recipe. Next time I might add potatoes to carrots and onion and saute them a bit as they were a little under-cooked for my taste. Also added a bit of pancetta to the veg saute and it was quite tasty. Corn would be a nice addition as well.
Made this for my family and it turned out amazing, everyone loved it!! I added more cheese and green bell pepper for a little kick and it was definitely worth it.
Tasty! Halved the recipe as is, did not have dried thyme or parsley but it still came out delish.
In Maine we like our chowders and this is a good one. I followed the recipe but added a cup of chopped leeks and a fourth cup of my home made chicken stock. I used less butter and half the cheese and it still came out great.
I have made many of your recipes but this is my fist post. I like the way you cook!
I never leave reviews, and trust me – I try a LOT of online recipes…I made this tonight, and it was a total hit with my hubs and two boys. I didn’t have the full amount of chicken broth (only 1 cup), so I substituted 2 cups of beef broth. I also left out the onions, carrots, and celery because, well, my fam doesn’t do veggies too well. I followed everything else to a “T”, and it was seriously one of the best soups. For those of us who do eat veggies, I added corn to our bowls at the end (did not cook the corn with the soup). My husband said it is the best soup he’s ever tasted…total win. Thank you!!
Great on a cold evening, good use of leftover chicken!
Could I just use half and half for this? If so, would it be the same amount required for regular milk?
Loved it – perfect for a winter night.
This is one of the most delicious soups I have ever made.
Even my son who’s not a soup guy, loves this soup.
Wouldn’t change a thing. Usually double or triple it for lots of leftovers. Delicious!
Delicious cold weather comfort food! I sautéed veggies in half bacon grease and substituted 1 c. half and half and 1/2 c. cream for 1 1/2 of the milk. I also roasted chicken tenders sprinkled with ultimate roasted chicken spice. This give the soup an added flavor that doesn’t overpower. I left the cheese for individuals to sprinkle on their own since it definitely changes the overall flavor. Also offered bacon as individual sprinkle.
Where’s the corn??
This was well received by the family – they want it again! (I freplaced 1 of th cups of milk with 2 tablespoons of double cream)
My husband made this last night, and it was absolutely delicious! We give it an A+. It tasted so rich and was very satisfying. He made it exactly as written. He wanted me to taste it because he felt it lacked something. So I tasted it and it was sorta bland, but then I realized he hadn’t put the cheese in yet. I told him not to add anything until he put the cheese in. I was right, of course, it changed the whole complexion of the soup, and needed no changes. Also, I think it was important that sharp cheese be used and not a milder one. The tang of sharp cheddar really finished off the flavor. He just informed me that he salt and peppered the vegetables when sautéing – about ½ tsp each. He also warmed the broth and milk before adding; more so to keep the heat of the soup up.
I use this recipe at my Cafe and it’s always a hit. I sometimes add peas as well but otherwise I follow it exactly.
Followed the recipe exactly and it was amazing! Your recipes NEVER disappoint!