CHEESY CHICKEN-VEGETABLE CHOWDER
Creamy with a kick, this chicken soup has a touch of jalapeño pepper to spice up frozen vegetables and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
- Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
- Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 425, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 6 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1220 mg, Sugar 10 g
CREAMY CHICKEN-VEGETABLE CHOWDER
Make and share this Creamy Chicken-Vegetable Chowder recipe from Food.com.
Provided by zoe85
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
- While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
- Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.
SLOW-COOKER CHICKEN-VEGETABLE CHOWDER
Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
- Cover; cook on Low heat setting 7 to 9 hours.
- About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.
Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 60 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
VEGETABLE, BARLEY AND CHICKEN CHOWDER
Steps:
- Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.
CHICKEN VEGETABLE CHOWDER
I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.
Provided by MsLizze
Categories Chowders
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
- When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
- Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
- Stir in the sour cream and serve.
Nutrition Facts : Calories 398.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.4, Sodium 787.1, Carbohydrate 26.3, Fiber 3.6, Sugar 7.3, Protein 23.7
CREAMY CHICKEN VEGETABLE CHOWDER
Delicious blend of fresh veggies, cheese and chicken. EASY!
Provided by OKIECOOK1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
- Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 40 g, Cholesterol 89.7 mg, Fat 21.4 g, Fiber 6.4 g, Protein 26.3 g, SaturatedFat 11.3 g, Sodium 925.1 mg, Sugar 9 g
CHEESY CHICKEN AND VEGETABLE CHOWDER
This is just a really good soup! Even though it's a creamy, cheesy soup, it's actually broth based, so it's not too heavy and rich. You can use whatever veggies your family likes, or whatever you have when you clean out the fridge!
Provided by cindy sandberg
Categories Vegetable Appetizers
Time 55m
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a stock pot. Add the onion, carrot and celery and saute until vegetables are starting to get tender, about 10 min. Add the broth, corn and diced potatoes. Bring to a boil, then reduce heat and simmer until vegetables reach desired tenderness, about 30 min. Whisk the cornstarch into the milk until smooth. Add to the soup and stir to combine. Simmer until soup is slightly thickened, then add the cheese and stir til melted. Stir in the chicken and salt and pepper to taste.
CREAMY CHICKEN VEGETABLE CHOWDER
I made this recipe from many different chowder recipes to make it my own, with my families' likes and dislikes considered. This soup is definitely a winter recipe,(or at least I think it is). I love it on a cold, rainy, sleeting, day. It just makes you feel warm and cozy! I find myself cooking more in the fall and winter than...
Provided by t d
Categories Cream Soups
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Coat chicken breast in olive oil, salt, and pepper; roast in the oven until browned. OR this can be done in the pot on the stove that you will be cooking the chowder in. This is the best way because all the drippings can be scraped from the bottom and adds flavor. Oven is easier, but stove top is tastier. IMHO
- 2. Remove chicken and let rest on a chopping board. Add butter and flour to pot drippings and make a roux. Stir until lightly browned and flour is cooked.
- 3. Pour in chicken broth; shred chicken and add back to the pot.
- 4. Add all diced vegetables. (corn is optional also) Add thyme, bay leaf, ranch dressing mix, salt, pepper and red pepper flakes. More chicken broth (or water) may be added if needed.
- 5. Add cheese slices, stir until melted and blended, then add heavy cream. Cook on low heat for 1 hour, stirring occasionally from bottom of pot.
- 6. Remove bay leaves before serving.
CREAMY CHICKEN VEGETABLE CHOWDER
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup blend well. Add remaining chowder ingredients except cheese mix well. Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add cheese stir until melted.While chowder is heating, bake rolls. Shape dough as directed on package. Press top of each roll in crushed chips. Place on ungreased cookie sheet. Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.Nutrition Per Serving: Calories 520 Protein 30g Carbohydrate 40g Fat 27g Sodium 1730mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN, HAM AND VEGETABLE CHOWDER
Steps:
- 1. In a large dutch oven over medium heat, warm oil.
- 2. Add onion and bell pepper and saute until tender, about 5 minutes.
- 3. Stir in ham and chicken and cook for 5 minutes.
- 4. Add potatoes and stock. Bring to a boil.
- 5. Reduce heat to medium-low and simmer, covered, 10 minutes.
- 6. Add zucchini, quartered lengthwise and sliced, corn, thyme, salt and pepper and cook, covered, until vegetables are tender and chicken turns white, about 10 minutes longer.
- 7. In a cup or small bowl, blend flour and cream.
- 8. Add to soup and stir until thickened, about 2 minutes.
- 9. Ladle into bowls and sprinkle with parsley.
CHICKEN VEGETABLE CHOWDER
Make and share this chicken vegetable chowder recipe from Food.com.
Provided by chia2160
Categories Chowders
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- heat oil in pot, add onions and garlic to soften.
- add remaining vegetables,except corn, stirring.
- add broth, water, spices, bring to boil and then lower to simmer for 1 hr.
- pour half of soup into blender, until smooth, then return to pot.
- add corn and chicken,cook on low 15 minutes,until cooked through.
- season with salt& pepper.
- if soup is too thick you can add extra water before serving.
Nutrition Facts : Calories 375.1, Fat 12.4, SaturatedFat 2.7, Cholesterol 36.9, Sodium 358.1, Carbohydrate 45.2, Fiber 9, Sugar 9.7, Protein 23.4
SLOW COOKER CHICKEN-VEGETABLE CHOWDER
Number Of Ingredients 11
Steps:
- Step 1 In slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Step 2 Cover, cook on low for 7 to 9 hours. Step 3 Skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover, cook about 30 minutes longer or until broccoli is tender.
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