Chicken Cheese Chowder

Chicken Cheese Chowder

99 Reviews 2 Pics
Janet Schaufele
Recipe by  Janet Schaufele

“A thick cheesy soup that is perfect for winter evenings.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
  2. In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
  3. Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
  4. Add chicken, heat through and enjoy.

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Reviews (99)

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I am so glad you all are enjoying my recipe, but please do not complain if your soup doesn't turn out correctly b/c you used the wrong cheese... The proceesed cheese adds a creamy factor that cheddar doesn't have - please try the recipe (any recipe for that matter) first before you alter it... thanks!!



Absolutely delicious. I was very proud of this chowder after serving it to a party of 25, (I tripled the ingreds.) and everyone loved it. I added corn too. I gave to recipe to many of my guest....



Very good soup! Per other reviewers, we added some extra potatoes and a dash of cayenne pepper. Although extra potatoes were added, I think I'll even add some more (use 3 cups) and maybe an extra 1/2 carrots and celery. We sprinkled some dried parsley overall! Looked and tasted great!! Thanks Janet!

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Amount Per Serving (5 total)

  • Calories
  • 691 cal
  • 35%
  • Fat
  • 41.3 g
  • 64%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 43.5 g
  • 87%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 2209 mg
  • 88%

Based on a 2,000 calorie diet



previous recipe:

Cheese Soup with Broccoli


next recipe:

Chicken and Mushroom Chowder