Chicken & Veggie Chowder

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I’m starting to feel like my soup making opportunities are coming to an end for this winter. We are ready for spring, but I’m not quite ready to give up the soups. So in an effort to prolong the soup season, I’ve realized I really need to make soup as often as possible for the next few weeks.

Fortunately, we have tons of favorites already. But as much as I love those, I always want to try new and different options too. That’s what happened with this soup. I originally thought I’d make our favorite Loaded Baked Potato Soup. Then I decided I wanted something with more veggies and less cheese. Add some chicken into the mix, and this is what I came up with. It was a hit! (Unfortunately, it’s not the most photogenic of soups though.)

Chicken & Veggie Chowder

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soup
Keyword: Chowder


  • 1/2 lb carrots, peeled and diced
  • 1 1/2 lb red potatoes, diced
  • 1/2 lb broccoli, cut into bite sized pieces (fresh or frozen)
  • 1/2 lb cauliflower, cut into bite sized pieces (fresh or frozen)
  • 1/2 lb boneless, skinless chicken breasts
  • 4 cup water
  • 2 cup chicken stock
  • 1 tsp each – salt, pepper, thyme, plus more to taste
  • 1 1/2 cup milk
  • 1 tbsp flour
  • 2 tbsp water


  • Place veggies in a large stockpot. Top with chicken. Pour water and chicken stock into the pot. Add salt, pepper and thyme. Bring to a boil and simmer until chicken is fully cooked and veggies are tender, about 20-30 minutes. Remove chicken from pot and let cool.
  • Using an immersion blender or potato masher, coarsely mash most of the veggies. (You want a somewhat creamy consistency, but still keep some bigger chunks of veggies.) Stir in the milk.
  • In a small bowl, whisk the flour in 2 T. water until fully dissolved. Bring the soup to a boil and slowly pour in the flour mixture, stirring constantly. Let soup boil until thickened, about 5 minutes.
  • Dice or shred chicken and add back to the pot. Stir until heated through. Re-season with salt, pepper and thyme to taste, if necessary.

By the way, I’ve set up a Facebook Fan Page for Cooking During Stolen Moments. I haven’t done much with it yet, but I do have some plans for the future. You can become a fan here.