The Pioneer Woman Tasty Kitchen
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Cheesy Chicken Chowder

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Level: Easy

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Description

Oh my, this soup is heavenly. I am thankful I don’t know the calorie count, because something this good can’t possible be “light.”

Ingredients

  • 3 cups Chicken Broth
  • 2 cups Potatoes, Diced And Peeled
  • 1 cup Carrots, Diced
  • 1 cup Celery, Diced
  • ½ cups Diced Onion
  • 1-½ teaspoon Salt
  • ¼ teaspoons Pepper
  • ¼ cups Butter
  • ⅓ cups Flour
  • 2 cups Milk
  • 2 cups Shredded Cheddar Cheese
  • 2 cups Diced Cooked Chicken

Preparation

In a 4-qt. dutch oven, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Melt butter in a saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to the broth along with the chicken. Cook and stir over low heat until heated through.

2 Comments

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countrygirlcooks on 4.2.2010

This is one of my favorite soups that my mom used to make when I was a kid and I still make for my family today. Delicious!

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laineyline on 2.4.2010

I made this last night and it was awesome. My husband is a huge fan of any soup that is creamy with potatoes and this was a hit. I really think making the roux separate from the broth, then adding it is the key. I have made other “creamy chowders” before and have never had the restaurant-style consistency that this soup has. Thanks, Aimeekate – it’s a keeper!

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