Favorite Chicken Chowder Recipe
Chicken chowder is a family favorite soup recipe! It's incredibly delicious, creamy, and so comforting! Make it from scratch with healthy broth and homemade cooked chicken, or use store-bought rotisserie chicken — but do give this recipe a try!
Equipment
- 1 Peeler
Ingredients
- 1 large onion , (diced)
- 2 Tbsp salted butter, (European-style butter)
- 6 cups chicken broth
- 6 medium carrots
- 4 medium russet potatoes
- 3 cups cooked chicken, chopped (see notes)
- 1/4 cup dried parsley
- 2 tsp sea salt
- 1 tsp black pepper
- 4 tsp Paula Deen's House seasoning, (recipe is through the link) see notes below
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 16 oz cream cheese, (2-8oz packs)
Instructions
- In a large pot, saute 1 large onion (diced) in 2 Tbsp of butter for 5 minutes or until translucent.
- Meanwhile, peel 6 medium-sized carrots and 4 russet potatoes. Slice the carrots into 1/8-inch thick rings and cube the potatoes.
- Add the chopped carrots and potatoes to the sautéed onions, along with 6 cups of chicken broth. Bring to a boil and simmer for 15 minutes until tender.
- When the potatoes are tender, add 3 cups of cooked chicken meat (chopped), 1/4 cup dried parsley, 2 tsp salt, 1 tsp black pepper, and 4 tsp of Paula Deen's House seasoning. Heat through while you make the slurry.
- To a medium bowl, add 1/2 cup of all-purpose flour. Whisk in 2 cups of milk slowly to make a slurry. I like to do this in small increments to prevent lumps. Add the slurry to the pot of soup and heat for another 2 minutes.
- Stir in 16 oz of cubed cream cheese until melted. Serve with a crusty baguette.
Notes
- If you can't make Paula Deen's seasoning, use one additional tsp of salt, 1/2 tsp more of black pepper, and 1 tsp each of garlic and onion powder. I highly recommend making the 4-ingredient spice mix to keep in your pantry as a poultry seasoning!
- I use homemade shredded rotisserie chicken, or I poach two chicken breasts in my Instant Pot with Paula Deen's seasoning. See notes in my blog post on how to cook chicken from scratch.
- Cut the cream cheese into cubes so it melts more evenly into the soup.
- To make homemade chicken broth quickly, place the bones of a roasted chicken and two chicken feet (for extra collagen) into the Instant Pot. Add a carrot stick, onion, celery stalk, a couple of bay leaves, a splash of apple cider vinegar, peppercorns, and 1 tbsp of sea salt. Pressure cook on high for 4 hours. Strain and refrigerate in glass jars for up to 3 weeks. Broth that is high in collagen should look like jelly when refrigerated.
Nutrition Facts
Favorite Chicken Chowder Recipe
Serving Size
1 serving
Amount per Serving
Calories
250
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
58
mg
19
%
Sodium
915
mg
40
%
Potassium
486
mg
14
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
12
g
24
%
Vitamin A
4318
IU
86
%
Vitamin C
5
mg
6
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
