Lunch Box Chicken Chowder

Nutriscore Rating: 66/100

Creamy, comforting, and packed with hearty ingredients, Lunch Box Chicken Chowder is the ultimate grab-and-go soup that’s perfect for busy weekdays. This quick and easy recipe combines tender shredded chicken, velvety potatoes, sweet corn, and aromatic vegetables in a rich broth made with a touch of heavy cream. Seasoned to perfection and ready in just 45 minutes, it’s an ideal make-ahead meal that fits perfectly in a thermos for a warm, filling lunch at work or school. A sprinkle of fresh parsley adds the perfect finishing touch to this wholesome, family-friendly dish. Whether you're meal-prepping or looking for a cozy, satisfying dinner, this chicken chowder delivers the perfect balance of flavor and convenience.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 piece Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 stalks Celery stalks, diced
• 1 large Carrot, diced
• 2 tablespoons All-purpose flour
• 4 cups Chicken broth
• 1 large Russet potato, peeled and diced
• 1 cup Frozen corn kernels
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Season the chicken breast with a pinch of salt and pepper, then add it to the pot. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pot and set aside.

3. In the same pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté for 5 minutes until the vegetables are softened.

4. Stir in the flour and cook for 1 minute, stirring constantly.

5. Gradually pour in the chicken broth, whisking to combine and prevent lumps. Bring the mixture to a boil.

6. Add the diced potato and reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes until the potato is tender.

7. Meanwhile, shred the cooked chicken using two forks.

8. Once the potato is tender, stir in the shredded chicken, corn kernels, heavy cream, salt, and black pepper. Cook for another 5 minutes until heated through.

9. Taste and adjust seasoning if necessary.

10. Ladle the chicken chowder into bowls or thermoses. Garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

1 serving (561.3g)

Calories		509
% Daily Value*
Total Fat		31.4 g	40%
	Saturated Fat	16.8 g	84%
	Polyunsaturated Fat	0.0 g
Cholesterol		112 mg	37%
Sodium		1134 mg	49%
Total Carbohydrate		32.6 g	12%
	Dietary Fiber	3.9 g	14%
	Total Sugars	7.3 g
Protein		21.3 g	43%
Vitamin D		0.1 mcg	0%
Calcium		65 mg	5%
Iron		2.2 mg	12%
Potassium		959 mg	20%

*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.

Source of Calories

Fat: 1134 cal (57.0%%)

Protein: 337 cal (16.9%%)

Carbs: 520 cal (26.1%%)