Chicken Chowder
A warm and comforting soup packed with tender chicken and hearty vegetables, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 large onion (diced) Diced
- 2 Tbsp salted butter (European-style butter)
- 6 cups chicken broth
Vegetables
- 6 medium carrots Peeled and sliced into 1/8-inch thick rings
- 4 medium russet potatoes Peeled and cubed
Main Ingredients
- 3 cups cooked chicken (chopped) Use leftover or rotisserie chicken for convenience
- ¼ cup dried parsley
- 2 tsp sea salt
- 1 tsp black pepper
- 4 tsp Paula Deen's House seasoning
Thickening Ingredients
- ½ cup all-purpose flour
- 2 cups whole milk
Creamy Finish
- 16 oz cream cheese (2-8 oz packs) Cubed
Instructions
Preparation
- In a large pot, sauté the diced onion in 2 tablespoons of butter for about 5 minutes or until it becomes translucent.
- While the onion is cooking, peel the carrots and russet potatoes. Slice the carrots into 1/8-inch thick rings and cube the potatoes.
Cooking
- Add the chopped carrots and potatoes to the pot with the sautéed onions, then pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer for 15 minutes, or until the vegetables are tender.
- Once the potatoes are tender, add in the chopped chicken, dried parsley, salt, black pepper, and Paula Deen's House seasoning. Stir and heat through.
- In a medium bowl, make a slurry by whisking together the flour and slowly adding the milk to prevent lumps. Mix until smooth.
- Pour the slurry into the pot and cook for an additional 2 minutes to thicken the soup.
- Finally, stir in the cubed cream cheese until melted and well combined.
Notes
Serve the chowder warm in bowls with a sprinkle of fresh parsley. Pair with crusty bread or crackers. If you have leftovers, let the chowder cool and store in an airtight container for up to 3-4 days in the refrigerator. Can be frozen for longer storage.