Chickenvegetablechowdah Recipes

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

CHICKEN VEGETABLE CHOWDER

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.

SLOW-COOKER CHICKEN-VEGETABLE CHOWDER

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.

CHICKEN AND VEGETABLE CHOWDER

Steps:

• Combine all ingredients except half & half in a large crock pot. Cover and cook on low for 5 hours or until chicken is no longer pink.
• Stir in half & half. Turn to high. Cover and cook 15 minutes or until heated through.

CHICKEN VEGETABLE CHOWDER

Steps:

• Combine all ingredients except broccoli, milk, salt and pepper in slow cooker. Cover and cook on low 6-8 hours, adding broccoli and milk during the last 20 minutes. Season to taste with salt and pepper.

CHICKEN-VEGETABLE CHOWDER

Steps:

• In a big soup pot over medium heat, warm the oil.
• Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
• Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
• In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
• Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
• Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).

CHICKEN VEGETABLE CHOWDER

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.

VEGETABLE CHICKEN

Steps:

• In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.