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