Lunch Box Chicken Chowder Recipes

CHEESY CHICKEN CHOWDER

Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

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.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHUNKY CHICKEN CHOWDER

Chunky Chicken Chowder image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing

Steps:

Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

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