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Creamy Chicken Vegetable Chowder

  • 6servings
  • 40minutes
  • 459calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 red onion, diced

  3. 3 cloves garlic, minced

  4. 1 red bell pepper, diced

  5. 3 potatoes, diced

  6. 3 carrots, diced

  7. 2 quarts chicken broth

  8. 1 pound skinless, boneless chicken breast halves - chopped

  9. 1 (1 ounce) package ranch dressing mix

  10. 1 teaspoon crushed red pepper flakes

  11. salt to taste

  12. ground black pepper to taste

  13. 1/2 pound processed cheese food, shredded

  14. 1 (16 ounce) package frozen green beans

  15. 1/4 cup butter

  16. 1/4 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.

  2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.

  3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.

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