Chicken Potato Chowder
Cozy up with a bowl of this creamy and hearty Chicken Potato Chowder, a comforting classic that’s perfect for any time of year. Packed with tender chunks of chicken breast, velvety russet potatoes, and a medley of sautéed vegetables like carrots, celery, and onion, this chowder is rich in both flavor and texture. A touch of heavy cream and milk gives it its signature creaminess, while aromatic thyme, garlic, and fresh parsley elevate every spoonful. This one-pot recipe is ready in under an hour, making it ideal for busy weeknights or a leisurely weekend dinner. Serve it with warm crusty bread to soak up every last drop of this satisfying, savory soup.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 3 medium Russet potatoes
- 1 medium Onion
- 2 medium Carrot
- 2 Celery stalks
- 3 cloves Garlic
- 4 cups Chicken broth
- 2 cups Milk
- 0.5 cup Heavy cream
- 3 tablespoons Butter
- 2 tablespoons Flour
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Dice the onion, carrot, and celery. Mince the garlic.
Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same pot, melt the butter. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.
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, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer.
Reduce the heat to low, cover, and let it cook for 15-20 minutes or until the potatoes are tender.
Return the cooked chicken to the pot. Stir in the milk, heavy cream, thyme, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 45.1 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 976 mg | 75% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6665 mg | 142% | |
*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.
