Chicken and Potato Chowder
by Chungah
This is just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
I could always use a bowl of chicken noodle soup. It could be 3 degrees out, it could be 103 degrees out, I could be on bed rest with the flu, I could have the cleanest bill of health – it doesn’t matter. Chicken noodle soup can always be eaten. And when you swap out the noodles for some potatoes and chowderize it – well, that’s just the best kind of chicken noodle soup. Ever.
So that’s exactly what this is. A chicken noodle chowder, with tender chicken chunks and crumbly potatoes in an incredibly cheesy, comforting broth. Jason said that this was best soup he’s ever had – although I should note that this was his first meal after a 3-day road trip up in the mountains eating Carl’s Jr and Subway. Still, I’ll take it!
Chicken and Potato Chowder
Ingredients
- ¼ cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- 2 cups diced cooked chicken breast
- 1 ½ cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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This was SO insanely delicious and easy to make! My family isn’t a big fan of thyme so next time I’ll cut back the seasoning to 1/4-1/2 tsp other then that it’s amazing.
I have made this a few times, and it is always a huge hit. Every time I have it, I can’t wait to have it again. I’m not a huge soup eater, but I look forward to this one every time! The flavors are subtle, rich and complex. Way too good. Thank you so much! I’m going to try to modify it for the crock pot today!
I made this for the first time tonight…it was so, SO good!!! Even my picky 3 year old liked it! I’ve made many recipes from this site the past couple years, and so far none have disappointed! Thank you for all the amazing recipes!!
Thank you, Chungah!
We’re battered by stormy weather on the Pacific Northwest and this hit the spot!
I didn’t have any cooked chicken breast, but I had bacon in the fridge. I subbed rendered bacon fat for the butter to cook the mirepoix and topped our bowls with crispy bacon bits. It was very hearty and there are plenty of leftovers.
Just wondering, can you use little golden potatoes instead of russet?
Yes, of course.
I used ham instead of chicken. I forgot to add the cheese, but it turned out delicious!
This is delicious! And so easy and economical. Added to my favorites!
This was absolutely delicious and so easy! No modifications made.
Thanks for a great recipe. I added some of our favorite seasonings (rosemary, garlic), a bit more of the ones you listed (S,P, thyme), and everyone agrees this one is a keeper. That is rare when I try random soups from surfing. Thanks again.
Super delicious, pretty easy recipe. Loved how creamy it was even though I used lowfat 2%milk! All my kids 6,5, and 2 ate it up!
This is fantastic! Just made it for lunch and everyone loved it. The only thing i did different was added green onions for a topper. Thanks for the recipe
I made this tonight. Big time comfort food!!! Yum! Since I am not a fan of thyme i subbed dill instead. Added 2 cloves garlic as well. 🙂
Do you think I could add bacon and corn to this recipe and it would still taste good? Or do you think that could be disastrous?
Bacon and corn would be great additions! 🙂
Can this be frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I had potatoes and one big chicken breast on hand so decided to wing it and make a soup loosely based on my favorite cauliflower chowder that I make a lot. I decided to do a search for chicken potato chowder just to have a guideline. Wouldn’t you know it I found this recipe written by the same creator as the cauliflower chowder! Absolutely outstanding. A wonderful soup and easy to prepare. I followed the recipe with the exception of frying up a few strips of bacon and then cooking the chicken chunks in the bacon fat. Another favorite soup!
My new favourite soup – it’s delicious!
Made this last night and it was really, really good. Thank-you!
This is incredibly delicious. I just made it. My husband loved it as well. I added frozen peas and mushrooms.
Do you have any nutrition info like calories, fat grams? Thanks!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Made this soup for the whole family and they loved it! At the last minute I added some frozen peas to up the veggie intake for our kids, and my husband called it “chicken pot pie soup”. He was right. So creamy and yummy especially for a cold night.
Yum!! I made this tonight and used chicken sausage instead of chicken and it was amazing. I doubled it and had no issues with it thickening. My boyfriend loved it too!