Chicken and Potato Chowder Soup

  • 40 mins
  • 14 ingredients


  • Unsalted Butter 1/4 Cup
  • Onion, Diced 1
  • Carrots, Diced 3
  • Celery, Diced 2 Stalks
  • Dried Thyme 1 tsp
  • All-purpose Gluten Free Flour 1/4 Cup
  • Chicken Broth 3 Cups
  • Milk 2 Cups
  • Russet Potatoes, Cubed 2
  • Uncooked Diced Chicken 2 Cups
  • Sharp Cheddar Cheese, Shredded 1-1/2 Cups
  • Salt to taste
  • Pepper to taste
  • Parsley, Chopped


  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. 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 and chicken.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 12-15 minutes. Stir in 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.
  4. Serve immediately, garnished with parsley, if desired.


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