Cheesy Chicken Soup Recipe
Hearty and full of flavor, this cheesy chicken chowder combines tender chicken, creamy cheese, potatoes, and vegetables for a satisfying bowl of comfort. It’s an easy, family-friendly one-pot meal that reheats well and is perfect for chilly evenings.
Ingredients
- Butter – adds richness to the chowder.
- Onion – provides a savory, aromatic base.
- Celery – adds subtle earthy flavor and texture.
- Carrots – bring natural sweetness and color.
- Chicken broth – forms the flavorful liquid base.
- Seasoned salt, garlic powder, black pepper, dried thyme, paprika – balanced seasonings; adjust to taste.
- Potatoes – contribute body and soak up the broth.
- Milk – adds creaminess and helps balance savory flavors.
- All-purpose flour – used to thicken the chowder when combined with milk.
- Cooked chicken – provides protein and heartiness.
- Shredded cheddar or Velveeta – gives the chowder its cheesy, comforting character.
These ingredients create a rich, creamy chowder. Feel free to adjust quantities and seasonings to suit your preferences.
About This Soup
Soup is a go-to comfort food because it can be a complete, inexpensive meal that stretches ingredients and warms the whole family. This cheesy chicken chowder is thicker and creamier than many brothy soups, so if you prefer a lighter consistency, add extra broth or use less flour when making the roux.
Soup vs. Chowder
The main difference is texture and richness: chowders are usually thicker and creamier, often built around potatoes, corn, seafood, or chicken. Soups vary from brothy to chunky and offer a wider range of consistencies. Whether you call this dish cheesy chicken chowder or cheesy chicken soup, it’s a comforting, hearty meal.
How to Make Cheesy Chicken Chowder
- Prepare ingredients: If you don’t have cooked chicken, simmer chicken breasts in water until tender, then shred or dice. Chop the onion and celery; peel and chop carrots and potatoes.
- Sauté vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cover and cook about 10 minutes until softened, stirring occasionally.
- Add seasonings: Stir in seasoned salt, garlic powder, black pepper, dried thyme, and paprika. Cook a minute to release the aromas.
- Cook potatoes: Add diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (5–10 minutes depending on dice size).
- Make the roux: In a bowl, whisk the flour into a small amount of milk until smooth, then gradually add remaining milk while whisking to avoid lumps.
- Thicken the chowder: Slowly whisk the milk-flour mixture into the simmering soup, stirring constantly. Heat gently to thicken but do not let it boil vigorously.
- Add chicken and cheese: Stir in the cooked chicken and shredded cheese or Velveeta. Allow the cheese to melt and blend into the soup.
- Finish and serve: Taste and adjust seasoning as needed. Garnish with extra cheese, fresh herbs, or a sprinkle of paprika if desired. If the chowder thickens while resting, thin with extra milk or broth when reheating.
Enjoy a warm bowl of cheesy chicken and potato chowder.
Store Leftovers
Cool the chowder completely before transferring to an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, thinning with a splash of milk or broth if needed.
Turkey Variation
Substitute leftover turkey and turkey broth to make a delicious turkey chowder — a great way to use holiday leftovers.
Notes & Tips
- Adjust vegetables and seasonings to suit your taste.
- For a thinner soup, add more broth or reduce the flour used for thickening.
- Nutrition information is an estimate and will vary based on selected ingredients.
I hope you enjoy this easy, cheesy chicken chowder. If you try it, feel free to leave feedback to let others know how it turned out.
Recipe Card
Creamy soup with chicken, potatoes, vegetables, and cheese. A quick, kid-friendly one-pot dinner.
Ingredients
- 4 tablespoons butter (½ stick)
- 1 small onion, chopped
- ½ cup celery, chopped
- 1–2 cups carrots, peeled and chopped
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 2–3 cups potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups milk
- 6 tablespoons all-purpose flour (a little less than ½ cup)
- 2½ cups cooked, diced chicken
- 1 cup shredded cheddar cheese or Velveeta
Instructions
- Cook and shred chicken if not already prepared.
- Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cover and cook about 10 minutes until softened.
- Stir in seasoned salt, garlic powder, black pepper, thyme, and paprika; cook 1 minute.
- Add potatoes and chicken broth. Bring to a boil, then simmer until potatoes are tender (5–10 minutes).
- In a bowl, whisk flour into a small amount of milk to form a smooth paste, then whisk in remaining milk.
- Gradually whisk the milk-flour mixture into the simmering soup, stirring constantly until it thickens. Avoid a full boil.
- Add cooked chicken and cheese; stir until cheese melts. Taste and adjust seasoning with salt and pepper.
- Serve hot. Refrigerate leftovers in an airtight container and reheat gently.
Notes
Recipes are a guide — feel free to change vegetables or seasonings. If the chowder becomes too thick, loosen it with milk or broth when reheating.