Chicken and Vegetable Chowder is a hearty meal in a bowl. Now, if you’re like me, soup on a cold day is a staple. In our house, we cook soups, stews and chilies on a frequent basis through the winter and spring. There is something soothing about a hot bowl of soup.
If you’ve been here before, you probably know that I like to make homemade chicken stock, and in doing so that I boil a whole chicken or chicken pieces, and then take the meat off of that chicken and use it in yummy recipes. Like Chicken Enchilada Casserole. And then I use the chicken stock in yummy soups, goulashes and casseroles.
This soup is filled with healthy vegetables, so you’ll get a full serving right in your soup. For ease of preparation, I used a bag of mixed frozen vegetables, but you could just as easily include fresh vegetables if you chose.
Now, next time I make this, I think I’ll be using a mixture of frozen green beans and peas, and just a few carrots because I have a picky eater in my house who is anti-cooked-carrot. How someone can’t like a cooked carrot, I don’t particularity understand, but I get not liking this or that. Food tastes vary.
I have to admit, I couldn’t just take one single bite of this yummy soup. In fact, I think I ended up having a second bowl. I know… not your normal serving size, but hey- I’m not perfect. I think I mentioned I love soup, right?
If you have chicken ready to go, Chicken and Vegetable Chowder is a quick meal to prepare. It’s a great leftovers meal. Use up that chicken (or turkey), toss in some vegetables, and you’re golden. You’ve re-plated your leftovers into a new dish.
This recipe serves 8-10 and makes fabulous leftovers for bringing lunch to work or heating up at home.Print
Chicken and Vegetable Chowder
This hearty soup is perfect for a cold day. It also works as a great way to re-plate leftovers into a a bright new dish.
- Category: Soups
- 3 cups chicken (or turkey), chopped or shredded
- 3 tablespoons butter
- 3/4 cup chopped onion
- 2 garlic cloves, crushed or chopped
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup flour
- 1 quart (4 cups) chicken stock or broth
- 2 cups water
- 2 cups heavy cream
- 16 ounces mixed frozen vegetabales
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- Combine first 6 ingredients in stock pot and cook over medium heat until onions become tender.
- Add flour and stir into ingredients in the stock pot, making a thick roux.
- Slowly add liquid, stirring as you go to avoid any lumps from the flour.
- Add remaining ingredients and cook on low for 25-30 minutes, stirring occasionally.
- Check vegetables for tenderness and add any additional seasonings to taste.
- Serves 8-10 Heats well as leftovers.
Latest posts by Jessica McCoy (see all)
- Easy Green Bean Salad with Tomatoes and Feta - 2018/01/19
- Instant Pot Chicken Curry Recipe – Quick Dinner Ideas - 2018/01/16
- Maple and Balsamic Pork Chops - 2018/01/16