Creamy Chicken Chowder

This is one of our families favorite soups. The kids request it every time I ask what we should have for dinner. It's warm, comforting and full of veggies. It's the perfect soup to make on a cold winters night.

I must admit I don't know who gave us the recipe. We started making it years ago, and we assume by the timing that we got it when we were living in Utah.



Creamy Chicken Chowder

3 cups chicken broth*
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onions
1 1/2 tsp salt
1/4 tsp pepper

Bring to a boil, reduce heat, cover and simmer until vegetable are tender.

1/4 cup butter
1/3 cup flour
2 cups milk
2 cup grated cheddar cheese
2 cups cooked chicken
1 can cream of chicken (Campbell's makes it taste the best!)

In another pan make a white sauce by melting the butter, then add the flour. Mix well. Gradually stir in the milk. Cook until thickened on low heat, stirring lots. Stir in a handful of cheese, mix until melted and add another handful. (If you do this too fast, your soup may be lumpy-and lumpy soup isn't as good looking.) Stir in soup, then add chicken. (The white sauce will be very thick at this point.)
Add the white sauce to the vegetables. Mix well and enjoy!

*I like to cook my chicken and make the broth at the same time. I add 4 cups of water, 3 bouillon cubes, seasonings and 2 large chicken breasts to a large pot, bring to a boil. Boil until chicken is cooked through. I then measure to make 3 cups broth and use this as my broth.

If your doubling the recipe, do triple on the vegetable and double on everything else.

This soup in creamy, warm and oh so good. Pair it with fresh made rolls and you've got yourself a wonderful dinner.