Parslied Chicken Chowder
Submitted by DaddyMike
Creamy chicken chowder with potatoes, carrots, and fresh parsley thickened with a flour-milk slurry. A hearty, from-scratch soup that’s perfect for thermos lunches.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis chicken chowder is thick, creamy, and loaded with cubed potatoes, carrots, and chicken. The base starts with butter-softened onions and bouillon cubes dissolved in water, then gets thickened at the end with a jar-shaken flour-milk slurry that turns it from brothy to rich and velvety.
The shaking method for the flour slurry is a smart, lump-free approach. Flour and a half cup of milk go into a jar, lid on, shake until smooth, then stir into the simmering soup with the rest of the milk. No whisking, no lumps, no roux to babysit.
Fresh parsley sprinkled on top adds color and a clean, herby brightness that lifts the whole bowl. The recipe even mentions pouring it into a thermos, which tells you this is comfort food built for portability.
Kitchen Tips
- Use cooked leftover chicken or rotisserie chicken to save time. Shred or cube it before adding.
- Cut the potatoes and carrots into similar-sized cubes so they cook at the same rate.
- Stir constantly after adding the flour-milk mixture. The chowder can scorch on the bottom as it thickens if left alone.
- The chowder thickens further as it cools. If reheating leftovers, add a splash of milk to thin it back out.
Variations
- Corn chowder: Add a cup of corn kernels with the potatoes for a chicken-corn chowder hybrid.
- Bacon top: Crumble crispy bacon over each bowl for a smoky, salty crunch.
- Celery addition: Toss in a stalk of diced celery with the onions for another layer of flavor and crunch.
Ingredients
Directions
Melt the butter over low heat in a 3-quart saucepan and cook the onion in the butter until tender but not browned.
Add the cubed chicken, potatoes, carrots, bouillon cubes, salt, pepper and water.
Cover and cook, over high heat, until the mixture comes to a boil.
Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
Meanwhile, combine the flour and ½ cup of the milk in a jar.
Cover and shake until blended and smooth.
Stir the flour mixture and remaining 2 cups of milk into the vegetable-chicken mixture.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat and pour into a thermos jar or serve with the parsley sprinkled over.
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