Dilled Chicken Chowder Recipes

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DILLED POTATO LEEK CHOWDER



Dilled Potato Leek Chowder image

A very light and mild leek chowder. Great as a meal with French bread.

Provided by ZELDA3333

Categories     Soups, Stews and Chili Recipes     Chowders

Time 40m

Yield 2

Number Of Ingredients 9

1 teaspoon butter
1 teaspoon olive oil
3 leeks, chopped
2 cups chicken broth
6 small red potatoes, cubed
½ teaspoon dried dill weed
1 bay leaf
¼ cup half-and-half cream
2 tablespoons all-purpose flour

Steps:

  • Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
  • Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
  • Whisk half-and-half with flour in a small bowl until smooth; set aside.
  • Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
  • Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 116.4 g, Cholesterol 21.6 mg, Fat 9.3 g, Fiber 13.9 g, Protein 15.1 g, SaturatedFat 4 g, Sodium 1044.8 mg, Sugar 10.3 g

SLOW-COOKER DILL-TURKEY CHOWDER



Slow-Cooker Dill-Turkey Chowder image

Warm up with a bowl of steaming chowder that cooks by itself. All you need to do is toss the ingredients into the cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 6

Number Of Ingredients 11

2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
3/4 teaspoon garlic-pepper blend
1 teaspoon salt
6 to 8 new potatoes, cut into 1-inch pieces
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons dried dill weed
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (15.25 oz) whole kernel corn, drained
1 cup half-and-half
3 tablespoons cornstarch

Steps:

  • Place turkey in 4- to 5-quart slow cooker. Sprinkle with garlic-pepper blend and salt. Stir in remaining ingredients except half-and-half and cornstarch.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • In small bowl, mix half-and-half and cornstarch; gradually stir into chowder until blended. Increase heat setting to High. Cover; cook about 20 minutes, stirring occasionally, until thickened.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 7 g, TransFat 0 g

DILLED CHICKEN CHOWDER



Dilled Chicken Chowder image

Categories     Soup/Stew     Chicken     Poultry     Quick & Easy     Potluck     Dill     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

3 bacon slices, coarsely chopped
4 skinless boneless chicken thighs, cut into 3/4-inch pieces
1 medium onion, sliced
1 large red-skinned potato, diced
1 cup canned low-salt chicken broth
3/4 cup half and half
1 1/2 tablespoons chopped fresh dill

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.

DILLED POTATO CHOWDER



Dilled Potato Chowder image

Number Of Ingredients 14

1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 tablespoon margarine or butter
2 cups chicken broth
2 cups cubed, peeled potatoes
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 1/4 cups milk
1/4 cup all-purpose flour
2 slices bacon, crisp-cooked, drained, crumbled (optional)
1 package Keebler® Zesta® soup & oyster cracker

Steps:

  • 1. In medium saucepan cook carrot, celery and onion in margarine or butter until tender. Add broth, potatoes, dillweed, salt, mustard and pepper. Bring to boil. Reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.2. In small bowl gradually stir milk into flour. Stir into potato mixture. Cook, stirring frequently, until boiling. Boil for 1 minute. Ladle into serving bowls. Top with bacon, if desired. Serve with crackers.*NOTE: For Swiss Dilled Potato Soup, just before serving stir 1 cup shredded Swiss cheese into hot soup until melted. Omit bacon.

Nutrition Facts : Nutritional Facts Serves

CREAMY DILLED CHICKEN CASSEROLE



Creamy Dilled Chicken Casserole image

Quick and easy casserole with unique flavor combinations.

Provided by skippi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 6

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ teaspoon dried dill weed
¼ cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g

COUNTRY CHICKEN CHOWDER



Country Chicken Chowder image

Make and share this Country Chicken Chowder recipe from Food.com.

Provided by Lorac

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 1/2 lbs boneless chicken breasts, cut into 1/2 inch pieces
1 medium onion, chopped
2 stalks celery, sliced
2 small carrots, sliced
2 cups frozen corn
2 (10 3/4 ounce) cans cream of potato soup
3 cups reduced-sodium chicken broth
1 teaspoon dried dill weed
1/4 teaspoon lemon pepper
salt
1 cup half-and-half

Steps:

  • In a 6 quart soup pot, brown chicken in butter over medium high heat.
  • Stir in onion and celery and cook 2-3 minutes.
  • Add remaining ingredients, except half and half.
  • Bring to a boil, reduce heat and simmer 30 minutes.
  • Add Half and Half, heat through, and serve.

Nutrition Facts : Calories 425.9, Fat 22.1, SaturatedFat 9.6, Cholesterol 102.8, Sodium 674.4, Carbohydrate 27.7, Fiber 2.7, Sugar 3.8, Protein 30.9

CHICKEN WILD RICE CHOWDER



Chicken Wild Rice Chowder image

This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

CREAMY CHICKEN CHOWDER



Creamy Chicken Chowder image

Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 whole chicken (3 1/2 to 4 pounds)
8 to 10 cups water
1 large onion, 1/2 left whole, 1/2 chopped
2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
4 stems fresh flat-leaf parsley, plus more for garnish
10 whole black peppercorns
1 ounce (2 tablespoons) unsalted butter
2 tablespoons flour, preferably Wondra
1 small turnip, cut into 1/2-inch dice
4 ounces rutabaga or parsnip, cut into 1/2-inch dice
Coarse salt
1/2 cup heavy cream
1 tablespoon fresh dill, finely chopped, for garnish
Vermont Common crackers, for serving

Steps:

  • Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
  • Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
  • Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

DILL CHICKEN SOUP



Dill Chicken Soup image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

DILLED CRAB AND MUSHROOM CHOWDER



Dilled Crab and Mushroom Chowder image

Make and share this Dilled Crab and Mushroom Chowder recipe from Food.com.

Provided by Punky Julster

Categories     Chowders

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup sliced fresh mushrooms
1/4 cup chopped celery
1/4 cup sliced green onion
2 tablespoons margarine or 2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
3 cups milk
1 cup half-and-half or 1 cup light cream
2 medium potatoes, cooked, peeled, and cubed
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
fresh dill (optional)

Steps:

  • In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.
  • Stir in flour and salt.
  • Add milk and half-and-half or light cream all at once.
  • Cook and stir over medium heat until mixture is thick and bubbly.
  • Stir in potatoes, crabmeat, and dill or dillweed.
  • Heat through, stirring occasionally.
  • Ladle into soup bowls and garnish each serving with fresh dill, if desired.

Nutrition Facts : Calories 399.4, Fat 19.8, SaturatedFat 9.6, Cholesterol 65.8, Sodium 840.5, Carbohydrate 37, Fiber 3, Sugar 1.5, Protein 19.3

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