Chicken& Pasta Chowder
Submitted by dhsnanny
A thick, creamy chowder loaded with chicken breast, rotini pasta, broccoli, carrots, and cauliflower in a milk-based broth topped with Parmesan. Hearty and lighter than it looks.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis chowder eats like a full meal and sneaks in more vegetables than most people get in a whole day.
Chicken breast pieces cook with onion and garlic, then rotini pasta simmers in chicken broth until almost tender. A mix of broccoli, carrots, and cauliflower joins the pot along with skim milk thickened with flour, and chopped red bell pepper adds a sweet pop of color. The whole thing thickens into a proper chowder in under 45 minutes.
Ladle it into deep bowls and shower each one with freshly grated Parmesan. It’s creamy, filling, and made without a drop of cream.
Kitchen Tips
- Blend the flour into 1 cup of cold milk before adding it to the pot. This slurry technique prevents lumps and gives you a smooth, even thickening.
- Thaw the frozen vegetables under warm running water before adding them. This prevents the chowder’s temperature from dropping and extends cooking time.
- Stir frequently once the milk goes in. Milk-based soups scorch on the bottom fast if left unattended.
- The chowder thickens as it sits. If reheating leftovers, add a splash of milk to loosen it back up.
Ingredients
Directions
Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.
Heat over medium heat until hot.
Add chicken, onion and garlic; cook 4 to 6 minutes or until onion is tender, stirring occasionally.
Stir in broth, basil and salt.
Bring to a boil.
Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed.
Drain well.
In small bowl, combine 1 cup of the milk and flour; blend well.
Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture.
Bring just to a boil, stirring frequently.
Reduce heat to medium; cook 3 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.
To serve, ladle chowder into 6 individual soup bowls.
Sprinkle each with cheese.
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