Cheesy Chicken Chowder
Creamy, hearty, and irresistibly comforting, this Cheesy Chicken Chowder is the ultimate bowl of warmth for any day of the year. Loaded with tender chunks of chicken, velvety cheddar cheese, and a medley of fresh vegetables like carrots, celery, and potatoes, this satisfying soup is the perfect blend of flavor and texture. A touch of heavy cream enhances the rich, luscious broth, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just an hour, this family-friendly recipe is ideal for weeknight dinners or cozy gatherings. Serve it with crusty bread or a crisp salad for a complete meal that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 medium russet potatoes, peeled and cubed
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat and add the chicken breasts. Cook them for about 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set it aside.
In the same pot, melt the remaining 2 tablespoons of butter. Add the diced onion, carrots, and celery, and sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to deglaze any bits stuck on. Bring the mixture to a gentle boil.
Add the cubed potatoes and reduce the heat to a simmer. Let it cook for 15-20 minutes until the potatoes are tender.
While the soup simmers, shred the cooked chicken breasts using two forks and set aside.
Stir the heavy cream into the pot, followed by the shredded chicken. Allow the chowder to heat through for 5 minutes.
Gradually add the shredded sharp cheddar cheese, a handful at a time, stirring constantly to create a smooth, creamy texture. Be careful not to let the cheese clump.
Season the chowder with salt and pepper to taste. Simmer for an additional 2-3 minutes to let the flavors meld.
Serve the chowder hot, garnished with chopped fresh parsley if desired. Enjoy this comforting and cheesy delight!
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 8861 mg | 385% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.1 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2008 mg | 154% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6158 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
