Cheesy Chicken Vegetable Chowder Recipe: Soup season is here and there is nothing better than throwing together whatever you have on hand into a kettle and making homemade soup. In my family our creations are generally named while we are eating.
Now, depending on your time frame, you can use store bought chicken broth. Also, if you don’t have enough time to roast your chicken you can pick up a rotisserie chicken at your local deli. Using a whole chicken will result in much more tender meat.
3 cups chopped carrots (1 16oz bag of baby carrots chopped)
2 cups chopped celery (6 stalks)
1 cup chopped onions (medium white onion)
5 large baker potatoes chopped
48oz chicken broth
2.5 lb oven roasted whole chicken
1 cup cubed Velveeta Cheese (optional)
1/4 cup butter
1/4 cup flour
1 cup heavy whipping cream
Salt and pepper to taste
2 pinches of thyme
If you are roasting a chicken be sure to get that going right away. Prep your vegetables. I go for a large chop because it makes the soup so much more hearty.
In large soup kettle melt 1 tablespoon of butter and add in all of your chopped vegetables, sweat for around 5 minutes on medium heat, add salt, pepper and thyme.
Now you add the chicken broth to just above the vegetable mixture, boil until all vegetables are tender. It’s time to thicken the soup. In a small fry pan melt 1/4 cup of butter and whisk in 1/4 cup of flour. Once it starts to bubble you can add your heavy whipping cream. Whisk thoroughly and then pour into your soup kettle slowly stirring until desired thickness.
Now would be a good time to add the Velveeta Cheese, as a result it gives the soup a rich flavor. You can add the chicken now. We wait until the end since the chicken is already cooked. There is nothing worse than overcooked chicken.
If you decided to try out this recipe please leave us a comment below and let us know what you thought.
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