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Chicken and Vegetable Chowder (SBDC - 107) Recipe

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This recipe for Chicken and Vegetable Chowder (SBDC - 107) is from The Ronan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chicken broth
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
2 ounces mushrooms, sliced
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon salt
1 pound boneless skinless chicken thighs, diced
2 tablespoons butter
3 tablespoons flour
1 cup 2% milk
1 cup chopped broccoli
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
Directions:
Directions:
In a large pot, combine broth, carrots, celery, onion, mushrooms, garlic, thyme and salt. Bring to boil over high heat. Reduce to low, cover and simmer 20 minutes. Using a slotted spoon, remove half of the vegetable mixture to a food processor and process until pureed. Return to pan.

Stir in chicken, cover and simmer 15 minutes or until chick is no longer pink in center.

Melt butter in a small saucepan over medium heat. Stir in the flour until smooth and cook for 1 minute. Gradually add the milk and cook, stirring constantly for 3 minutes or until thickened. Stir into the chicken mixture. Add the broccoli, parsley and pepper and cook for 5 minutes or until heated through.

Can substitute asparagus for broccoli.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Could use broccoli or asparagus for vegetable, possibly even fresh green beans but would need to add them earlier in the cooking process if want them to be very tender.

 

 

 

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