Chicken and Potato Chowder Recipe

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Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!



1/4 cup unsalted butter

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1 teaspoon dried thyme

1/4 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 1/2 cups shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves


  1. 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.
  2. Visit Chicken and Potato Chowder @ for full directions.

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