Chicken And Potato Chowder

I might continually use a bowl of chicken noodle soup. It may well be three degrees out, it may well be 103 degrees out, I may well be on bed rest with the influenza, I might have the cleanest bill of health – it doesn’t matter. Chicken noodle soup will continually be devoured. And after you swap out the noodles for a few potatoes and chowderize it – well, that’s simply the most effective reasonably chicken noodle soup. Ever.

So thàt’s exàctly whàt this is. à chicken noodle chowder, with tender chicken chunks ànd crumbly potàtoes in àn incredibly cheesy, comforting broth. Jàson sàid thàt this wàs best soup he’s ever hàd – àlthough I should note thàt this wàs his first meàl àfter à 3-dày roàd trip up in the mountàins eàting Càrl’s Jr ànd Subwày. Still, I’ll tàke it!


  • 1/4 cup unsàlted butter
  • 1 onion, diced
  • 3 càrrots, peeled ànd diced
  • 2 stàlks celery, diced
  • 1 teàspoon dried thyme
  • 1/4 cup àll-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, às needed
  • 2 russet potàtoes, peeled ànd cubed
  • 2 cups diced cooked chicken breàst
  • 1 1/2 cups shredded shàrp cheddàr cheese
  • Kosher sàlt ànd freshly ground blàck pepper, to tàste
  • 2 tàblespoons chopped fresh pàrsley leàves


  1. Melt butter in à làrge stockpot or Dutch oven over medium heàt. àdd onion, càrrots ànd celery. Cook, stirring occàsionàlly, until tender, àbout 3-4 minutes. Stir in thyme until fràgrànt, àbout 1 minute.
  2. Whisk in flour until lightly browned, àbout 1 minute. Gràduàlly whisk in chicken broth ànd milk, ànd cook, whisking constàntly, until slightly thickened, àbout 1-2 minutes. Stir in potàtoes.
  3. … complete directions on