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.
Did you make this recipe?
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Did this recipe used to have marjoram in it?
It took me a long time to prepare this dish. My older sister thought me before how to cook this and I wanted to try this recipe but it seems more complicated I would cook the potatoes with chicken broth and the vegetables first and I would cook in another pot the butter with the flour and the milk that way is so much easier and it would be cooked faster. This recipe seems harder to understand for whose their first language is not English. I hope it turns okay I cut my potatoes with the vegetables and it became darker by the time I wanted to cook it. I hope to do it better the next time.
Things I subbed out:
I left out the cheese entirely because I got too excited and forgot it
1T fresh thyme for the dry
3 T Better Than Broth soup base-sub for the chicken broth
3 C water
Saute’d the chicken breast in olive oil w/salt and pepper in a cast iron pan then cut it up
Used a big red chopped onion because that is what I had
Subbed 1/2 C heavy cream for 1/2 C of the milk
IT TURNED OUT AMAZING!!! Will def make it again.
Can you reheat this the next day? I’m only asking because of the milk and cheese that goes into it?
I poached two packages of chicken tenders in water and aromatics and shredded. Accidentally started w Four times the amount of butter you called for (I have two small kids…tired, whoops)- well, I quadrupled everything else (for the most part and it is SO GOOD. Perfect for a cold winter night. And basically uses all things I usually have on hand. The thyme is perfect for this. I added one teaspoon of st and pepper each to my large batch and it was perfect. Thank you!
So so so good! I love so many recipes from your site! They are all DAMN Delicious!
Hi, can I half this recipe and still get good results? Im cooking for one. Thanks!
I did and it came out perfect =D
Soooo good!
I’ve made this twice – 1st according to recipe, 2nd my bf hijacked it and added a Spanish spice blend and bacon. Both we’re amazing!
I consider myself a potato soup expert… no longer. I concede the prize to this recipe. Outstanding. I did exchange about a half cup of the milk for cream.
Loved this!! Perfect use for the rotisserie chicken I had in the fridge. Only change I made was added a little heavy cream and less milk. Added a little hot sauce to my bowl before eating. Delicious!!
Absolute winner! This will be a staple forever more!
I made this last night and it was AH-MAZING! The whole family loved it, which is heard to get in my house.
Made for dinner last night and it was a huge hit with my whole family. Thank you for sharing such an amazing recipe.
Hi!
Instead of using milk, could I used a can of cream of chicken? Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Excellent 41st to make even for a novice like me….
I used milk and cream of chicken added cornstarch instead of flour, and cooked the chicken with parsley thyme salt and pepper onion and garlic and put all of it in a crockpot for 2 hours, added a can of corn and carrots towards the end. Was absolutely perfect will be making this again for sure!!!!
Cooked up and served to customers in my cafe. Loved it.
Absolutely delish! We have been making this soup at least once a month during the fall and winter. It has become a family favorite, the kids call it “Chicken Pot Pie Soup”. I always make a double batch, reheats well after refrigerating as long as you are stirring it!
I’m in love!! It came out great!! I made a few additions …I used 4 cups of broth to thin it out, I added a lb of shrimp, 1 small can of sweet corn and then I garnished it with bacon/shredded cheese/parsley (in that order of course). I wish I could add a picture because I will definitely make this again
Awesome! Thank you!
I made this tonight for supper. It was heavenly! I made a couple tweaks for stuff I had/didn’t have on hand (no celery but added sweet potato and corn). Even hubby loved it!
Great soup recipe. I used leftover Thanksgiving turkey instead of chicken. I also used a small bag of frozen mixed vegetables instead of carrots. I will make this recipe again.