Chicken Vegetable Chowder Recipe

CREAMY CHICKEN VEGETABLE CHOWDER



Creamy Chicken Vegetable Chowder image

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

Recipe From allrecipes.com

Provided by OKIECOOK1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients: 16

1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves - chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
½ pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
¼ cup butter
¼ cup all-purpose flour
Calories458.5 calories
Carbohydrate40 g
Cholesterol89.7 mg
Fat21.4 g
Fiber6.4 g
Protein26.3 g
SaturatedFat11.3 g
Sodium925.1 mg
Sugar9 g

Steps:

  • 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.
  • 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.
  • 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.


CREAMY VEGETABLE CHOWDER



Creamy Vegetable Chowder image

This is a creamy but low-fat soup that is certain to warm the coldest winter chills. Made with simple ingredients, it is perfect for those snowy days when you don't want to head to the store.

Recipe From allrecipes.com

Provided by Amy Brumfield

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients: 12

3 tablespoons margarine
1 onion, finely diced
3 potatoes, peeled and diced
¾ cup chopped celery
2 cups sliced carrots
2 teaspoons salt
⅛ teaspoon ground black pepper
3 cups chicken broth
3 cups milk
½ teaspoon dried parsley
¼ cup cold water
¼ cup cornstarch
Calories203.4 calories
Carbohydrate30.3 g
Cholesterol8.4 mg
Fat6.8 g
Fiber3.5 g
Protein6 g
SaturatedFat2.2 g
Sodium801.5 mg
Sugar8.2 g

Steps:

  • Melt butter in large saucepan over medium heat. Add onion and cook until tender.
  • Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
  • Add milk and parsley and heat just to boiling.
  • In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.


SLOW-COOKER CHICKEN-VEGETABLE CHOWDER



Slow-Cooker Chicken-Vegetable Chowder image

Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 5

Number Of Ingredients: 12

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup water
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme leaves
1 can (14 oz) chicken broth
1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
1/2 cup milk
3 tablespoons all-purpose flour
1 box (9 oz) Frozen Broccoli Cuts, thawed
Calories260
Carbohydrate17 g
Cholesterol60 mg
Fiber3 g
Protein26 g
SaturatedFat3 g
ServingSize1 Serving
Sodium660 mg
Sugar4 g
TransFat0 g

Steps:

  • In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.


CHICKEN BROCCOLI CHOWDER



Chicken Broccoli Chowder image

I created this chowder after trying a similar version years ago. Oats give it a nice thick texture, and the blend of seasonings is absolutely wonderful.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients: 12

2 cups sliced carrots
2 cups water
3/4 pound fresh broccoli, chopped
1-1/2 cups cubed cooked chicken
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup old-fashioned oats
2-1/4 cups milk

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Uncover and return to a boil. Process oats in a blender or food processor until ground; gradually stir into soup. Stir in milk. Simmer for 10 minutes, stirring constantly. Remove from the heat. Cover and let stand for 3-5 minutes before serving.


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.

Recipe From bettycrocker.com

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)
Calories425
Carbohydrate39 g
Cholesterol100 mg
Fat1
Fiber6 g
Protein33 g
SaturatedFat9 g
ServingSize1 1/3 Cups
Sodium1220 mg
Sugar10 g

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.


CHOWDER RECIPES



Chowder recipes image

Cosy up with a bowl of creamy and comforting chowder. Whip up a silky soup with our fish, prawn, chicken, ham and vegetable variations.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Chowder recipes

Steps:


VEGETABLE, BARLEY AND CHICKEN CHOWDER



Vegetable, Barley and Chicken Chowder image

Recipe From epicurious.com

Provided by Elizabeth Johnson

Categories     Soup/Stew     Bean     Chicken     Poultry     Vegetable     Barley     Celery     Corn     Lima Bean     Carrot     Summer     Bon Appétit     California

Yield Serves 8 to 10

Number Of Ingredients: 14

4 cups canned vegetable broth
1-28-ounce can Italian-style tomatoes with juices
3 cups water
3 cups chopped onions
4 large carrots, chopped
1 10-ounce package frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup pearl barley
1/4 cup green split peas
1-1/2 tablespoons dried rubbed sage
2 cups diced cooked chicken

Steps:

  • Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.




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