Lately, even looking out the window can give you the shivers! When it gets cold like this, the body craves warm, hearty meals like this chicken and vegetable chowder. With immunity boosting ingredients like garlic, and big chunks of chicken and vegetables, this chowder will warm you up and leave you feeling satisfied.
Try adding different chopped veggies, depending on what you have on hand!
Chicken and Vegetable Chowder Recipe
- 3 cups chicken broth (low sodium options are best)
- 4 celery stalks, chopped
- 3 green onions, chopped
- 2 ounces mushrooms, sliced
- 1 clove garlic
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 tablespoon Morton® Lite Salt
- 1 pound boneless, skinless chicken breast, cut into 3/4″ strips
- 2 tablespoons butter
- 1 cup milk
- 2 asparagus spears, cut into 1-inch pieces
- 1/2 cup broccoli
- 1 tablespoon parsley, chopped
- 1/4 teaspoon pepper
- 3 tablespoons flour
In a large pot, combine the broth, celery, onions, mushrooms, garlic, thyme, and Morton® Lite Salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender. Using a slotted spoon, remove half of the vegetables mixture to a food processor and process until pureed. Return to saucepan.
Stir in the chicken, cover and simmer for 15 minutes, or until the chicken is no longer pink.
Melt the 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 asparagus and broccoli, parsley, and pepper and cook for 5 minutes, or until heated through.
Makes 4 servings.