Chicken and Veggie Chowder

Chicken and Veggie Chowder
Prep 30 total 40 serves 6


little olive oil
2 carrots chopped
2 ribs celery chopped
1 clove garlic minced
1 small onion diced
1/2 tsp nutmeg
½ tsp Thyme
¼ tsp salt
1/4 pepper
4 c chicken broth
1 lb chicken breast diced
2 Tbsp butter
3 Tbsp flour
1 c milk
1 c frozen peas thawed

Warm olive oil in a large pot add, carrots, celery, garlic, and onions, top with thyme, nutmeg, salt and pepper stir until tender (start w/ carrots and just add the veggies as you chop them, then let soften a few minutes after the last veggie is added. Add the chicken broth and bring to boil over high heat. Reduce to low, cover and simmer 10ish minutes until veggies are a little more tender. Using a slotted spoon, remove half (or more) of the vegetable mixture to a food processor or blender and puree, return to saucepan.
Stir in chicken, cover and simmer 10-15 minutes until chicken is no longer pink.
Melt butter in small saucepan over med heat. Stir in flour and cook until smooth, about 1 min. Gradually add the milk and cook stirring constantly for 3 minutes or until thickened. Stir into chicken mixture. Once the soup has come back up to a boil stir in your frozen peas and let the soup come to a boil again for a few minutes before serving.


This is a lot of hands on, but its yummy, and with the veggies pureed into the broth, it’s a great way to sneak veggies into a picky eater. I like to use frozen chicken breast tenders, they are inexpensive and are small so they thaw quickly, and do half the work for you in cutting. I also love to use Penzeys "chicken soup base" (or other similar product) it is a paste thing that you stir into boiling water to make chicken stock. Its less expensive than buying ready made stock, and tastes so much better than bullion.