- 1/4 cup of unsalted butter
- 1 diced or chopped onion
- 3 peeled chopped or diced carrots
- 2 diced or chopped stalks of celery
- 1 teaspoon of dried thyme
- 1/4 cup of flour of all-purpose
- 3 cups broth of chicken
- 2 cups of milk, keep little extra
- 2 diced or chopped potatoes of russet
- 2 cups diced breast of cooked chicken
- 1 1/2 cups of cheese shredded sharp cheddar
- Salt as per taste
- Fresh black ground pepper as per taste
- 2 tablespoons of fresh chopped fresh leaves of parsley
Chicken noodle chowder, with delicate chicken lumps and brittle potatoes in a staggeringly gooey, ameliorating soup, It just melts in the mouth and gives a divine feeling of having food best for any party, brunch or dinner.
- Place a pan on the flame (medium). Now add some very pure butter to the available pan and then let it melt. Include chopped celery, chopped carrots, and chopped onion. Cook, mixing gently, until para cooked, for around 3-4 minutes. Mix in thyme until fragrant, for around 1 minute.
- Add in flour and mix it till it is caramelized softly, for around 1 minute. Now slowly pour in the broth of chicken and fresh milk, and cook, whisking continually, till it gets a thickened texture, for around 1-2 minutes. Mix in potatoes.
- After a boil comes over lower down the flame and stew until potatoes are para cooked or around 12-15 minutes. Blend in chicken and cheddar cheese, a bunch at any given moment, until smooth; around 1-2 minutes season it with salt and pepper, to taste. If the chowder is excessively thick, include more milk as required until wanted consistency is come to. Serve hot with some chopped parsley over it.
- For some enhanced taste, you can also add marinated and then cooked chicken.
- If desired can add some lemon juice on top for extra juicy flavor.
Don’t overcook the chicken it will spoil the dish.