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

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!

5 stars (59 ratings)

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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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