Chicken Vegetable Chowder
Cozy up with a steaming bowl of Chicken Vegetable Chowder, a rich and hearty dish brimming with tender shredded chicken, vibrant vegetables, and warm, creamy goodness. This nourishing soup is made with a medley of carrots, celery, potatoes, frozen peas, and corn, all simmered to perfection in a flavorful chicken broth infused with fragrant thyme and garlic. A touch of heavy cream adds silky richness, while a flour-based slurry lends just the right amount of thickness to create that classic chowder texture. Perfect for chilly evenings or as a comforting meal any time of year, this one-pot recipe comes together in under an hour and serves six generously. Garnish with fresh parsley for a burst of color and serve it with crusty bread for a satisfying, home-cooked meal.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side or until golden brown. Remove them from the pot and set aside.
In the same pot, add diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, and potatoes. Stir to combine and cook for 5 minutes to slightly soften the vegetables.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer.
Return the chicken breasts to the pot. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the chowder.
In a small bowl, whisk together the all-purpose flour and water to form a slurry. Slowly stir this into the chowder to thicken the soup.
Add the heavy cream, frozen corn, frozen peas, thyme, salt, and black pepper. Stir and let the chowder simmer for another 5 minutes.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve hot.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 6333 mg | 275% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 41.1 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6266 mg | 133% | |
*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.
