This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!
1cupfreshly shredded cheddar cheeseplus more for serving
Optional Garnishes
Chopped fresh parsley
Crumbled cooked bacon
Instructions
Heat 1 tablespoon of oil in a Dutch oven or large pot.
2 tablespoons vegetable oil
Add the chicken and cook through completely, about 5 minutes. Remove and set aside.
1 pound boneless, skinless chicken breasts
Pour in an additional 1 tablespoon of oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
1 onion, 2 carrots, 1 bell pepper
Stir in the chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
4 cups low-sodium chicken broth, 1½ cups potatoes, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
Bring to a boil. Once boiling, turn down the heat to low, cover, and simmer for 15 minutes or until potatoes are tender. Add the chicken back into the pot and allow to heat through.
In a separate bowl, combine the cornstarch with the heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour the cornstarch mixture into the chowder and stir.
2 tablespoons cornstarch, ¾ cup heavy whipping cream
Take off the heat and stir in the cheese until melted and the mixture has thickened.
1 cup freshly shredded cheddar cheese
Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).
Chopped fresh parsley, Crumbled cooked bacon
Video
Notes
Make this soup in a heavy-bottomed pot or Dutch oven. It will distribute the heat more efficiently and won't scorch the bottom of the soup.
Feel free to add in other veggies that you have in your fridge.
Serve the chowder loaded with shredded cheese, bacon bits, and chopped parsley.
Nutritional information does not include optional ingredients.
Storage: Store cheesy chicken chowder in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.