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Chicken Chowder for Two

Recipe Notes

  • Substitute the diced carrot with any combination of carrot, celery, pepper or leek.
  • Substitute other vegetables such as corn or broccoli for half of the potatoes.

Ingredients

2 teaspoons
vegetable oil
1⁄2 cup
chopped onion
1⁄2 cup
diced or grated carrot
2 1⁄2 cups
low-sodium chicken broth
1 cup
diced potato (fresh or frozen)
1⁄2 teaspoon
thyme
1⁄2 teaspoon
garlic powder
1⁄4 teaspoon
salt
1⁄2 cup
(4 ounces) cooked and diced chicken
1⁄2 cup
low-fat or nonfat milk
1 Tablespoon
all-purpose flour
1⁄4 teaspoon
red wine vinegar (optional)
pepper to taste (optional)

Directions

1. In a medium saucepan, saute onion and carrot on medium heat until softened, about 3 minutes.

2. Add broth, potato, thyme, garlic powder and salt. Bring to a gentle boil and simmer until the potatoes are soft, 15 to 20 minutes.

3. While potatoes are cooking, stir flour and milk together in a small dish.

4. Add chicken to the saucepan and stir 1 to 2 minutes until heated through.

5. Slowly add milk mixture and stir as the soup thickens. Boil gently for 2 to 3 minutes.

6. Before serving, add vinegar and pepper, if desired.

7. Refrigerate leftovers within 2 hours.

Notes

  • Substitute the diced carrot with any combination of carrot, celery, pepper or leek.
  • Substitute other vegetables such as corn or broccoli for half of the potatoes.
Photo of Chicken Chowder for Two
Prep time: 15 minutes
Cooking time: 35-40 minutes
Makes: 2 cups
Last updated: 07/10/20

1 Comments for "Chicken Chowder for Two"

Thanks for this recipe with ingredient amounts that let me make a small amount of soup. I used canned chicken the first time making it and plan to try again with salmon and corn. Adding the vinegar at the end really does brighten the flavors.