Creamy Chicken Vegetable Chowder

Creamy Chicken Vegetable Chowder

18
OKIECOOK1 0

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

Ingredients

1 h {{adjustedServings}} servings 459 cals
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Nutrition

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  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

18
  1. 22 Ratings

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WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly adde...

Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes.

We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicio...