Parsley Chicken Chowder Recipe

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Parsley Chicken Chowder

BARBARA SHARP

By
@cooking



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Rating:

Ingredients

2 Tbsp
butter
1/4 c
onion, chopped
1.5 c
chicken, cooked and cubed
1.5 c
potatoes, peeled and cubed
1.5 c
carrots, cubed
2
chicken bouillon cubes
1 tsp
salt
1/4 tsp
white pepper
2 c
water
2 Tbsp
unbleached all-purpose flour
2.5 c
milk
chopped parsley

Directions Step-By-Step

1
Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
2
Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
3
Cover and cook, over high heat, until the mixture comes to a boil.
4
Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
5
Meanwhile, combine the flour and 1/2 cup of the milk in a jar.
6
Cover and shake until blended and smooth.
7
Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
8
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
9
Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.

About this Recipe

Course/Dish: Chowders, Chicken Soups
Other Tag: Quick & Easy