Chicken Potato Chowder Dairysoyegggluten Free Recipes

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CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

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

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

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

Steps:

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

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 package Chicken Helper™ Oven Favorites® potatoes au gratin
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)
6 large round crusty dinner rolls

Steps:

  • Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
  • Cover and simmer about 15 minutes or until potatoes are tender.
  • Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.

Nutrition Facts : Calories 610, Carbohydrate 79 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/3 cups chowder and 1 roll), Sodium 1730 mg

CHICKEN POTATO CHOWDER



Chicken Potato Chowder image

A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker

Provided by minipax84

Categories     Chowders

Time 1h15m

Yield 3 Quarts, 10 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 garlic cloves, minced
2 sprigs rosemary, chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
6 cups chicken stock
3 chicken breasts
8 medium potatoes, peeled and chopped
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large stock pot, heat olive oil over medium-high heat.
  • Add garlic and rosemary, sauté until fragrant (about 2 minutes).
  • Sear chicken breasts in oil just until browned on each side.
  • Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
  • Add celery and onion to pot, sauté until just softened, 6-8 minutes.
  • Add chicken stock and bring to a boil.
  • Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
  • When chicken is done, remove from oven, let cool slightly then shred or chop.
  • Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
  • Add shredded chicken and season with salt and pepper to taste.
  • The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4

CHICKEN & POTATO CHOWDER RECIPE - (4.5/5)



Chicken & Potato Chowder Recipe - (4.5/5) image

Provided by lizhoff

Number Of Ingredients 13

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

Steps:

  • 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. 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. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and 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.

GRILLED CHICKEN BACON RANCH SALAD



Grilled Chicken Bacon Ranch Salad image

This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!

Provided by thedailygourmet

Categories     Chicken Salad

Time 15m

Yield 10

Number Of Ingredients 9

4 heads baby artisan lettuce
1 pound grilled chicken breast, sliced
10 ounces multi-colored cherry tomatoes, halved, or more to taste
1 cup thinly sliced mini peppers
½ pound cooked bacon, chopped
½ cup ranch dressing
2 medium avocados - peeled, pitted, and cubed
½ cup multicolored tortilla strips
pollo asado seasoning

Steps:

  • Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  • Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  • Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 7 Cups

Number Of Ingredients 12

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

Steps:

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
  • Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
  • Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

CHEESY CHICKEN-VEGETABLE CHOWDER



Cheesy Chicken-Vegetable Chowder image

Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
2 cups frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
2 cups cubed cooked chicken
1 (14-oz.) can chicken broth
6 oz. mild Mexican pasteurized prepared cheese product with jalapeño peppers (from 16-oz. pkg.), cubed (1 1/4 cups)

Steps:

  • Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
  • Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
  • Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g

CHICKEN POTATO CHOWDER (DAIRY/SOY/EGG/GLUTEN-FREE)



Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free) image

This is an allergen free recipe I created to feed my allergy ridden daughter. I wrote this down after we ate it, so cooking times may be off. The adults loved the taste, the kids were so-so about the taste, but they ate it. It seems to be good for either winter or a cool spring evening.

Provided by linlu0_0

Categories     Chowders

Time 1h

Yield 3 cups, 5 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb chicken breast, diced into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/4 teaspoon fines herbes
4 medium potatoes, peeled and sliced into 1/8-inch thick slices
1/2 cup baby carrots, chopped into 1/4-inch pieces
1 cup onion, chopped
1 tablespoon fresh ginger, minced
1 cup rice milk (vanilla, sweetened)
3 cups water
1 (4 g) packet chicken bouillon (instant, sodium-free and glutten-free)
1/4 teaspoon garlic salt (or to taste)
1/3 teaspoon seasoning salt (with paprika, or to taste)

Steps:

  • Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
  • When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
  • Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
  • Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
  • Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
  • Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
  • While cooking chop up softened potato slices in skillet with utensil.
  • Add garlic salt and seasoned salt (to taste if desired).
  • Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
  • Serve hot or warm.

Nutrition Facts : Calories 354.4, Fat 14, SaturatedFat 3.2, Cholesterol 58.1, Sodium 319.1, Carbohydrate 34.3, Fiber 4.8, Sugar 3.3, Protein 22.9

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