Chicken and Veggie Chowder
By: Mike, Posted: 2/1/2024
Need a creamy and delicious soup for your dinner tonight. Look no further, our Chicken and Veggie Chowder is an awesome soup that always hits the spot.
Do you have a craving for a hearty soup or stew? Try our Chicken and Orzo Vegetable Soup, Chicken and Tortellini Soup, or Beef Stew next time.
Our Chicken and Veggie Chowder
If you didn’t know I love soup. I love them creamy, brothy, and hearty. They all are my favorite. Minda on the other hand is indifferent about most soups. For this round I wanted to try my hand at a creamy style soup. After talking with Minda and Grandma we decided on a list of veggies that were wanted for our creamy soup but couldn’t decide whether to use chicken thighs or breasts. So, we compromised and used both. With all the decisions made it was time to make some soup and the result was the creation of our Chicken and Veggie Chowder.
Ingredients, Substitutions, and Additions
Chicken – Both breast and thigh work great in our Chicken and Veggie Chowder. I prefer thighs and Minda breasts but use what you like. We use a boneless and skinless cut to help reduce prep time and fat content.
Veggies – Put the veggies that your family is most likely to enjoy in your soup. Potatoes and onions are a must for me, and Minda loves carrots in her soup. For my Chicken and Veggie Chowder I added some frozen corn, and it was amazing. Leeks are another favorite of mine and go great in soups.
Fresh Herbs – Garlic is a must in any soup, it’s the perfect flavor enhancer. I love the flavor that thyme and rosemary bring to soup so a sprig or two of each tied together with some cooking twine will help deepen your broth’s flavor.
Canned Tomatoes – I love diced tomatoes in my chowder. If you want a little more flavor, there are seasoned Italian and chili style tomatoes.
Dairy – You can either use half-and-half or heavy cream. I used half-and-half for this chowder. I also used a couple tablespoons of butter to help sauté the veggies.
Broth – I love using broth when I make soup. Homemade is the best but store bought works fine. If you don’t have broth, water will also work.
Preferred Pairings for Chicken and Veggie Chowder
Need something to go with your Chicken and Veggie Chowder? Pair it with some Homemade Dinner Rolls and try our S’mores Cream Pie or Gingersnap Pumpkin Pie Custard Cups for dessert.
Homemade Dinner Rolls – Homemade Dinner Rolls are the perfect addition to any meal. Try these out at your next family meal or whip them up for a Holiday Feast.
S’mores Cream Pie – If you are looking for a super easy pie for your next family gathering…or just to curb that craving you have, try this S’mores Cream Pie.
Gingersnap Pumpkin Pie Custard Cups – Nothing screams Fall like pumpkin pie. Try this twist on a Fall classic with these Gingersnap Pumpkin Pie Custard Cups.
Ingredients for Chicken and Veggie Chowder
- 2 Boneless Skinless Chicken Breasts
- 2 Boneless Skinless Chicken Thighs
- 2 Large Russet Potatoes
- 1 Onion
- 3 Large Carrots
- 2 Celery Stalks
- 2 Leeks
- 1 tbs Minced Garlic
- 1 lb Frozen Corn
- 1 Can Diced Tomatoes
- 2 cups Half-and-Half
- 6 Cups Chicken Broth
- 2 tbs Unsalted Butter
- 2 tbs Flour
- 2 tbs Olive Oil
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
Chicken Rub
- 1 tbs Granulated Onion
- 1 tbs Granulated Garlic
- 1 tbs Italian Seasoning
- 1 tsp Kosher Salt
- 1 tsp Pepper
Directions
Prep Veggies and Rub: Wash and dice onions, carrots, and celery into ¼ inch pieces then place into medium sized bowl. Rinse and slice leeks into ½ slices and place into a small bowl. Wash and peal russet potatoes then cut into ½ inch pieces. In a small bowl, combine all dry seasoning until mixed thoroughly. Evenly coat all chicken with dry seasoning.
Cook Chicken: Bring a large Dutch oven up to temperature over high heat and add oil. When the oil begins to ripple, add chicken and cook for 10 to 12 minutes flipping halfway through. Remove from heat and let stand for 10 minutes then dice into ½ to 1-inch pieces.
Sauté Veggies and Deglaze: Reduce temperature to a medium heat. Add butter, onion, carrots, and celery into Dutch oven and cook for 7 to 10 minutes or until softened. Stir in leeks and garlic and cook for 1 minute. Mix in flour and stir constantly for 1 minute to prevent burning. Add in diced tomatoes, potatoes, rosemary, thyme, and broth and stir to deglaze.
Simmer, Dish, and Enjoy: Bring to a boil then reduce heat and simmer for 30 minutes or until potatoes are fork tender. Remove rosemary and thyme then stir in frozen corn and half-and-half and simmer an additional 15 minutes, stirring often to prevent burning. Remove from heat, dish, and enjoy.
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Chicken and Veggie Chowder
6
servings15
minutes1
hour10
minutesNeed a creamy and delicious soup for your dinner tonight. Look no further, our Chicken and Veggie Chowder is an awesome soup that always hits the spot.
Ingredients
2 Boneless Skinless Chicken Breasts
2 Boneless Skinless Chicken Thighs
2 Large Russet Potatoes
1 Onion
3 Large Carrots
2 Celery Stalks
2 Leeks
1 tbs Minced Garlic
1 lb Frozen Corn
1 Can Diced Tomatoes
2 cups Half-and-Half
6 Cups Chicken Broth
2 tbs Unsalted Butter
2 tbs Flour
2 tbs Olive Oil
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
- Chicken Rub
1 tbs Granulated Onion
1 tbs Granulated Garlic
1 tbs Italian Seasoning
1 tsp Kosher Salt
1 tsp Pepper
Directions
- Prep Veggies and Rub: Wash and dice onions, carrots, and celery into ¼ inch pieces then place into medium sized bowl. Rinse and slice leeks into ½ slices and place into a small bowl. Wash and peal russet potatoes then cut into ½ inch pieces. In a small bowl, combine all dry seasoning until mixed thoroughly. Evenly coat all chicken with dry seasoning.
- Cook Chicken: Bring a large Dutch oven up to temperature over high heat and add oil. When the oil begins to ripple, add chicken and cook for 10 to 12 minutes flipping halfway through. Remove from heat and let stand for 10 minutes then dice into ½ to 1-inch pieces.
- Sauté Veggies and Deglaze: Reduce temperature to a medium heat. Add butter, onion, carrots, and celery into Dutch oven and cook for 7 to 10 minutes or until softened. Stir in leeks and garlic and cook for 1 minute. Mix in flour and stir constantly for 1 minute to prevent burning. Add in diced tomatoes, potatoes, rosemary, thyme, and broth and stir to deglaze.
- Simmer, Dish, and Enjoy: Bring to a boil then reduce heat and simmer for 30 minutes or until potatoes are fork tender. Remove rosemary and thyme then stir in frozen corn and half-and-half and simmer an additional 15 minutes, stirring often to prevent burning. Remove from heat, dish, and enjoy.
