Creamy Chicken and Vegetable Chowder

Name: Creamy Chicken and Vegetable Chowder
Total time: 55 min
Yield: 6
Ingredients: 2 Tbsp unsalted butter; 1 medium onion, chopped; 2 carrots, peeled and chopped; 2 stalks celery, sliced; 1 1/2 Tbsp all-purpose flour; 4 cups chicken broth; 2 cups chopped cooked chicken; 1 large potato, peeled and cubed; 1/3 cup frozen peas; 1/3 cup frozen corn kernels; 1 tsp dried parsley flakes; 1/2 tsp dried marjoram; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/2 cup half-and-half

A comforting and creamy chicken and vegetable chowder that's perfect for using up leftover chicken. This hearty soup is packed with carrots, potatoes, peas, and corn, and seasoned with a blend of aromatic herbs.

55 min

easy

254kcal

calories

21g

carbohydrates

13g

fat

fiber

15g

protein

873mg

sodium

sugar

Dinner Lunch Entree Soup American

Ingredients

2 Tbsp unsalted butter

1 medium onion, chopped

2 carrots, peeled and chopped

2 stalks celery, sliced

1 1/2 Tbsp all-purpose flour

4 cups chicken broth

2 cups chopped cooked chicken

1 large potato, peeled and cubed

1/3 cup frozen peas

1/3 cup frozen corn kernels

1 tsp dried parsley flakes

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup half-and-half

Directions

Step 1

In a large soup pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes.

Step 2

Stir in the flour and cook for another 2 minutes. Pour in the chicken broth and add the cooked chicken, cubed potato, peas, corn, parsley, marjoram, thyme, salt, and black pepper. Bring the pot to a boil, then reduce the heat and simmer until the vegetables are tender, approximately 25 minutes.

Step 3

Stir in the half-and-half and simmer until heated through for about 3 minutes. Remove the pot from the heat and let it sit for 10 minutes to thicken before serving.