chicken and potato chowder

Name: Chicken and Potato chowder
Yield: 16
Cuisine: American
Ingredients: 5 pound(s) chicken thighs; 1 package(s) broccoli, frozen; 4 - carrots, chopped; 4 - celery; 2 package(s) bear creek potato soup; 1/2 - onions, yellow, medium

(1 RATING)

26 Pinches

Anastasia Weatherford

Broomfield, CO

Updated on Jan 6, 2011

I love to experiment in the kitchen and came up with this. Potato soup can be bland unless you add tons of salt so instead I came up with something better.

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cook time

method Stove Top

yield 16 serving(s)

Ingredients

5 pounds chicken thighs
1 package broccoli, frozen
4 - carrots, chopped
4 - celery
2 packages bear creek potato soup
1/2 - onions, yellow, medium

How To Make chicken and potato chowder

Step 1

Boil the chicken in a large pot. (Chili pot is best to use) Boil the chicken through. Pull the chicken out and cool enough to debone it. Keep the water in the pot.

Step 2

While waiting for the chicken to cool cut carrots, celery and onion up and put in the pot. Pull broccoli out and let thew.
Step 3

Debone the chicken and throw the skin away. Put the chicken back in the pot and turn the heat on medium.
Step 4

Cook until the veggies are desired tenderness. Put in the Bear Creek potato soup mix in and follow the time instructions on the back. Add broccoli the last 5 minutes.
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