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Chicken Chowder for Two

Notes

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)

Instructions

1. In a medium saucepan, sauté 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.
Image of Chicken Chowder for Two
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 2 servings
Nutrition Facts: View Label