Chicken Potato Chowder

Cozy up with a bowl of this creamy and hearty Chicken Potato Chowder, a comforting classic that’s perfect for any time of year. Packed with tender chunks of chicken breast, velvety russet potatoes, and a medley of sautéed vegetables like carrots, celery, and onion, this chowder is rich in both flavor and texture. A touch of heavy cream and milk gives it its signature creaminess, while aromatic thyme, garlic, and fresh parsley elevate every spoonful. This one-pot recipe is ready in under an hour, making it ideal for busy weeknights or a leisurely weekend dinner. Serve it with warm crusty bread to soak up every last drop of this satisfying, savory soup.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 3 medium Russet potatoes
• 1 medium Onion
• 2 medium Carrot
• 2 Celery stalks
• 3 cloves Garlic
• 4 cups Chicken broth
• 2 cups Milk
• 0.5 cup Heavy cream
• 3 tablespoons Butter
• 2 tablespoons Flour
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Dice the onion, carrot, and celery. Mince the garlic.

Step 2

Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.

Step 4

In the same pot, melt the butter. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover, and let it cook for 15-20 minutes or until the potatoes are tender.

Step 8

Return the cooked chicken to the pot. Stir in the milk, heavy cream, thyme, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.

Step 9

Taste the soup and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3002.0g)

Amount per serving	% Daily Value*
Calories	2639.2

Total Fat 130.2g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 652.7mg	0%
Sodium 6734.7mg	0%
Total Carbohydrate 184.8g	0%
Dietary Fiber 17.6g	0%
Total Sugars 45.1g
Protein 177.8g	0%

Vitamin D 221.4IU	0%
Calcium 975.5mg	0%
Iron 13.6mg	0%
Potassium 6664.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 27.1%

Carbs: 28.2%