Name: Cheesy Chicken Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 cup (1 stick) salted butter; 1 large onion, diced; 1 cup celery, diced; 1 cup carrots, diced; 2 garlic cloves, minced; 1 tbsp. dried parsley flakes; 2 tsp. salt; 1/2 tsp. pepper; 1 (32 oz.) can (4 cups) chicken broth; 2 cups potatoes, diced; 2 cups cooked and diced chicken; 1/2 cup flour; 2 cups milk; 4 oz. Velveeta cheese

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Cheesy Chicken Chowder is a delightfully comforting, creamy and cheesy chicken and vegetable soup perfect for those chilly fall and winter months.

It’s similar to the well known and loved classic: Cheeseburger Soup.

Soup. It’s so simple, yet so tasty and comforting. Creamy, cheesy soup like this is my favorite kind of soup perfect for a chilly day. It’s delicious!

How is it soup season again already?

Time flies when you’re having fun (in the kitchen!).

At any rate, here we are headed into fall and winter again. And really, I’m not sad about it. Bring on the cold weather; I’ll be digging through my recipe box in search of lovely soup recipes!

This Cheesy Chicken Chowder recipe feels like the perfect comfort food to be making on a cloudy, cold day. I’ve even got some leftover cooked chicken breast in the freezer just waiting to be added to a flavorful, delicious chowder.

Looking for some fresh recipes inspiration for dinner or lunch today? Try our Cheesy Chicken Chowder; we think you’ll love it.

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Ingredients for Cheesy Chicken Chowder

Butter – regular salted butter is perfect for this recipe.

Onion – a large, white onion, diced into little squares.

Garlic – minced fresh garlic cloves.

Celery – yes, stringy celery is delicious in soups; just be sure to dice it fairly fine!

Carrots – diced carrots add color and flavor to this chowder (or any soup!).

Chicken broth – is the base to many delicious soups, just such as this one.

Salt – regular iodized table salt, or your favorite kind of salt enhances the flavors.

Pepper – ground black pepper.

Parsley – fresh parsley is best, though dried parsley flakes will do just fine!

Potatoes – any kind of potatoes, chopped into little blocks.

Chicken – cooked chicken, shredded or cut into little chunks.

Flour – all purpose flour is used as a thickener for this creamy soup.

Milk – whole milk is our preference.

Cheese – can’t forget this one! Velveeta cheese is what we use. Shredded cheddar cheese works as well, though it makes the chowder more stringy.

scooping the chowder out of the pot with a dipper

You can find the detailed recipe card along with nutrition facts down below!

Supplies

Large soup pot – a large pot (or Dutch oven) is perfect for making all sorts of stews, soups, and this particular one pot recipe.
Peeler – I don’t know about you, but we prefer no potato skins in our soup so we simply peel the potatoes with a peeler before dicing them.
Chopper – chopping vegetables into neat blocks doesn’t have to be hard work; use a handy little chopper!
Measuring cups and spoons – to measure the ingredients; really though, it’s totally ok to follow your heart and add however much you please when making soup!
Kitchen knife – you’ll most likely need a good kitchen knife as well.
Utensils – we use our wooden utensils almost every day in the kitchen.
Shaker bottle – this works great for mixing the flour and milk into a lump free white sauce mixture.

How to make Cheesy Chicken Chowder

First, wash and dice all the produce (potatoes, celery, carrots, onion, garlic). If you’ve got raw chicken, you’ll want to cook and shred or dice it first before using in this recipe.

In a large stockpot on medium heat on the stove top, melt butter. Add the diced onion, celery, carrots and minced garlic and sauté until the celery and onion have softened a little and the all veggies are starting to brown a little. (This adds wonderful flavor!)

Pour in the chicken broth and add the parsley, salt, pepper and diced potatoes. Simmer and stir occasionally until the potatoes and the rest of the vegetables are soft, approximately 15-20 minutes.

In a gravy shaker or mixer bottle, shake the milk and flour together until no flour lumps remain. Then pour the milk and flour mixture into the soup along with the cooked, diced chicken. Stir until the chowder has thickened slightly.

cheesy chicken chowder simmering in a pot

Turn the burner to low heat and add the cheese. Simmer and stir every now and then until the cheese melts.

Garnish with shredded cheese if you wish.

Serve and enjoy.💛

Storage

Store in an airtight container in the fridge for up to 5 days.

Notes

Cheesy Chicken Chowder contains a bunch of our favorite ingredients for soups and this also just so happens to be one of our favorite recipes for soup.

One amazing thing we love about soup is how customizable it is; there’s no end to the substituting you can do with this one! Don’t have all these specific ingredients? That’s totally fine, you can skip some or add others in their place. (Leftover grilled or rotisserie chicken is a delicious substitute ingredient for regular cooked chicken!)

Soup is a handy thing to make when it’s time to clean out the fridge. Those vegetables that are about to go bad? Perfect for throwing into a creamy chowder like this one.

If you’ve got picky eaters, simply omit the ingredients they don’t like. (That’d be the celery around here!)

So in conclusion, if this is the first time you’re making Cheesy Chicken Chowder, just know that you really can’t mess it up. Customize it into a tasty, delicious meal perfect for the whole family.

Garnish ideas include but aren’t limited to: shredded cheese, a dollop of sour cream, sliced green onions, fresh parsley, some folks even like crushed saltine crackers in their soup!

6-8 servings

Cheesy Chicken Chowder

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Deliciously creamy, cheesy chicken chowder is the perfect comfort food for chilly weeknight dinners!

Ingredients

1/2 cup (1 stick) salted butter
1 large onion, diced
1 cup celery, diced
1 cup carrots, diced
2 garlic cloves, minced
1 tbsp. dried parsley flakes
2 tsp. salt
1/2 tsp. pepper
1 (32 oz.) can (4 cups) chicken broth
2 cups potatoes, diced
2 cups cooked and diced chicken
1/2 cup flour
2 cups milk
4 oz. Velveeta cheese

Instructions

First, wash and dice all the produce (potatoes, celery, carrots, onion, garlic). If you've got raw chicken, you'll want to cook and shred or dice it first before using in this recipe.
In a large stockpot on medium heat, melt the butter. Add the diced onion, celery, carrots and minced garlic and saute until the celery and onion have softened a little and the all veggies are starting to brown a little. (This adds wonderful flavor!)
Pour in the chicken broth and add the parsley, salt, pepper and diced potatoes. Simmer and stir occasionally until the potatoes and the rest of the vegetables are soft, approximately 15-20 minutes.
In a gravy shaker or mixer bottle, shake the milk and flour together until no flour lumps remain. Then pour the milk and flour mixture into the soup along with the cooked, diced chicken. Stir until the chowder has thickened slightly.
Turn the heat to low and add the cheese. Simmer and stir every now and then until the cheese has melted.
Serve and enjoy.💛

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 1050mgCarbohydrates: 28gFiber: 3gSugar: 8gProtein: 18g

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.