A hearty and comforting chicken and potato chowder that Lisa will love for dinner. Delicious, creamy, and full of healthy ingredients.
Ingredients: 2 cups cooked chicken, shredded. 2 cups potatoes, diced. 1 cup carrots, chopped. 1/2 cup celery, diced. 1/2 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 1/4 cup butter. 1 teaspoon thyme, dried. 1 teaspoon rosemary, dried. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Saut until vegetables are tender. Stir in minced garlic, thyme, and rosemary. Cook for an additional 1-2 minutes. Sprinkle flour over the vegetables and mix well to form a roux. Slowly pour in chicken broth, stirring constantly to avoid lumps. Add diced potatoes and bring the mixture to a simmer. Cook until potatoes are fork-tender. Pour in milk and add shredded chicken. Stir in heavy cream. Season with salt and pepper. Simmer for an additional 10-15 minutes until the chowder thickens. Serve hot, garnished with chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
Bella Humphries
