Parsley Chicken Chowder

Parsley Chicken Chowder Recipe

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

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About Parsley Chicken Chowder

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

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