Parslied Chicken Chowder

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Servings: 6 Difficulty: Intermediate
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Creamy, hearty chicken and vegetable soup with fresh parsley garnish
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This Parslied Chicken Chowder is a comforting, rustic soup that brings warm, home-style flavors to your table. Featuring tender chunks of cooked chicken, soft potatoes, and sweet carrots simmered in a rich, creamy broth, it offers a perfect balance of protein and vegetables. The base is thickened with a simple flour and milk slurry, creating a smooth, velvety texture without the heaviness of cream. Fresh parsley adds a bright, herbaceous finish that cuts through the richness. Ideal for chilly evenings or as a satisfying lunch, this dish is quick to assemble using pantry staples. It’s a versatile recipe that pairs well with crusty bread or crackers for dipping.

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Parslied Chicken Chowder

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 584.5

Description

This Parslied Chicken Chowder is a comforting, rustic soup that brings warm, home-style flavors to your table. Featuring tender chunks of cooked chicken, soft potatoes, and sweet carrots simmered in a rich, creamy broth, it offers a perfect balance of protein and vegetables. The base is thickened with a simple flour and milk slurry, creating a smooth, velvety texture without the heaviness of cream. Fresh parsley adds a bright, herbaceous finish that cuts through the richness. Ideal for chilly evenings or as a satisfying lunch, this dish is quick to assemble using pantry staples. It&# 226;€™s a versatile recipe that pairs well with crusty bread or crackers for dipping.

Ingredients

Directions

  1. Melt the butter in a 3-quart saucepan over low heat.
  2. Add the chopped onion and cook until tender but not browned.
  3. Stir in the cubed chicken, potatoes, carrots, bouillon cubes, salt, white pepper, and water.
  4. Cover and bring the mixture to a boil over high heat.
  5. Reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
  6. Meanwhile, combine the flour and 1/2 cup of the milk in a small jar or bowl.
  7. Shake or whisk vigorously until the mixture is smooth and lump-free.
  8. Stir the flour-milk slurry and the remaining 2 cups of milk into the saucepan.
  9. Cook over medium heat, stirring constantly, until the chowder boils and thickens.
  10. Remove from heat and serve immediately, sprinkling with fresh chopped parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 584.5kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 7.3g37%
Cholesterol 127.6mg43%
Sodium 5195.0mg217%
Total Carbohydrate 39.2g14%
Dietary Fiber 5.0g20%
Sugars 13.1g
Protein 46.5g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with fresh chopped parsley just before serving for the best flavor and color.

For a richer flavor, you can substitute half of the water with chicken broth.

If the chowder is too thick after storage, add a splash of milk or water and reheat gently.

This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Ensure the potatoes are cut into uniform 1/2-inch cubes so they cook evenly with the carrots.

Keywords: chicken, chowder, soup, potatoes, carrots, onion, parsley, comfort food, easy dinner, homestyle, vegetables, creamy soup, winter meal, quick recipe, family friendly, protein rich, simple cooking, classic flavor
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