Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
5 stars (53 ratings)
Ingredients
¼cupunsalted butter
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
1teaspoondried thyme
¼cupall-purpose flour
3cupschicken broth
2cupsmilk, or more, as needed
2russet potatoes, peeled and cubed
2cupsdiced cooked chicken breast
1 ½cupsshredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped 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.