Creamy Chicken Vegetable Chowder Recipe - Allrecipes.com
Creamy Chicken Vegetable Chowder Recipe
  • READY IN 1 hr

Creamy Chicken Vegetable Chowder

Recipe by  

"Delicious blend of fresh veggies, cheese and chicken. EASY!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
  3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.
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Reviews More Reviews

Jan 20, 2008

WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly added the broth. then followed recipe and added frozen peas and corn and little round noodles. Awsome only used half of the ranch dressing but gave a great flavor. thanks will make again.

 
Mar 20, 2006

Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes.

 
Jul 06, 2009

We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicious. I have also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup.

 
Oct 20, 2009

Great soup. Halved recipe & made my own broth by boiling chicken breasts with a bullion cube, some parsley flakes and dash of garlic powder. I made the roux in the pan with the sauteed veggies and like other reviewers was not satisfied with the thickness of the soup, so I added a few tsp of cornstarch. I also used about half of the cheese and ranch mix as was recommended and it had great flavor. Will def. be making again. :)

 
Jul 05, 2011

I LOVE LOVE LOVE THIS soup. Just so everyone knows I submitted this recipe some years ago. I submitted the recipe stating thicken to your own taste and/or preference using roux and described how to make roux. I make it as a chowder and pretty thick, however some people don't like it as thick as I do. Thus the choice in the recipe. It has irritated me forever that many of the comments say the soup is not thick enough as written. This is because it is not written verbatim as I wrote it, you can make it as thick or thin as you want to. The flavors are what the recipe is about, as with all soups. You can make any soup into a chowder by thickening it with roux. When I make a roux I keep on thickening whatever I have made until it as thick as I like it. I love this soup/chowder and make it every winter!

 
Mar 05, 2010

I made this recipe tonight and it turned out great. Based on the other reviews on the thickness I decided to change it up just a little. I added a little extra flour to the base as well as a little milk to thicken it up. It turned out perfect and was fairly easy to make. I will definately make this recipe again.

 
Feb 05, 2010

Impressively good soup. I followed the directions exactly except I thickened with 1 tbs. cornstarch instead of the roux. I will make this again for sure.

 
Nov 02, 2010

Delicious soup with great flavor. I would definately call it a "soup" rather than a "chowder" because it is a thin soup. I added some cornstarch to thicken it.

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 990 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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