Creamy Chicken Vegetable Chowder16 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“Delicious blend of fresh veggies, cheese and chicken. EASY!” - by OKIECOOK1
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 459 cal
- 21.4 g
- 40 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 added the ..." See morebroth. then followed recipe and added frozen peas and corn and little round noodles. Awsome only used half of the ranch dressing but gave a great flavor. thanks will make again."
Old Aunt Penny's
"Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes...." See more"
"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 delicious. I ..." See morehave also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup."
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