Creamy Chicken Vegetable Chowder

Health score
25%
Creamy Chicken Vegetable Chowder
60 min.
6
500kcal

Suggestions


Welcome to a delightful journey of flavors with our Creamy Chicken Vegetable Chowder! This comforting dish is perfect for any meal of the day, and it’s sure to warm your soul and satisfy your cravings. Imagine a bowl filled with tender chicken, vibrant vegetables, and a creamy base that hugs every ingredient—it's not just a meal, it's an experience!

In just 60 minutes, you can create a scrumptious chowder that serves 6, making it ideal for family dinners or hearty lunches. The medley of carrots, potatoes, and green beans combined with the rich flavor of chicken broth creates a harmony that is both delicious and nutritious. The addition of ranch dressing mix and a hint of crushed red pepper flakes adds a unique twist, enhancing the flavor profile and making each spoonful a true delight.

Plus, with a caloric count of about 500 kcal per serving, this chowder is a satisfying choice without sacrificing taste. The creamy texture, thanks to processed cheese, ensures that each serving is packed with flavor, while the variety of vegetables adds essential nutrients to keep you feeling energized.

Whether you’re cooking for yourself, your family, or friends, this Creamy Chicken Vegetable Chowder is sure to become a favorite in your recipe arsenal. Grab your apron and let’s bring this delicious chowder to life!

Ingredients

  • 0.3 cup butter 
  •  carrots diced
  • quarts chicken broth 
  • 0.3 cup flour all-purpose
  • cloves garlic minced
  • 16 ounce green beans frozen
  • servings ground pepper black to taste
  • tablespoon olive oil 
  •  potatoes diced
  • 0.5 pound processed cheese food shredded
  • ounce ranch dressing mix 
  •  bell pepper diced red
  •  onion diced red
  • teaspoon pepper flakes red crushed
  • servings salt to taste
  • pound chicken breast halves boneless skinless chopped

Equipment

  • frying pan
  • pot

Directions

  1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender.
  2. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
  3. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted.
  4. Mix in green beans just before making the roux.
  5. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux.
  6. Mix into the soup to thicken. Continue cooking 5 minutes.

Nutrition Facts

Calories500kcal
Protein23.67%
Fat44.81%
Carbs31.52%

Properties

Glycemic Index
74.93
Glycemic Load
20.11
Inflammation Score
-10
Nutrition Score
33.207391179126%

Flavonoids

Luteolin
0.26mg
Isorhamnetin
0.92mg
Kaempferol
1.39mg
Myricetin
0.14mg
Quercetin
6.67mg

Nutrients percent of daily need

Calories:499.74kcal
24.99%
Fat:25.16g
38.71%
Saturated Fat:12.59g
78.7%
Carbohydrates:39.82g
13.27%
Net Carbohydrates:33.54g
12.2%
Sugar:8.62g
9.58%
Cholesterol:112.83mg
37.61%
Sodium:2538.01mg
110.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.91g
59.81%
Vitamin A:6962.51IU
139.25%
Vitamin C:60.12mg
72.88%
Vitamin B6:1.16mg
57.88%
Vitamin B3:11.16mg
55.79%
Phosphorus:535.6mg
53.56%
Selenium:36.15µg
51.64%
Calcium:475.28mg
47.53%
Vitamin K:43.36µg
41.3%
Potassium:1182.24mg
33.78%
Manganese:0.67mg
33.36%
Vitamin B2:0.54mg
31.55%
Fiber:6.28g
25.12%
Vitamin B1:0.35mg
23.47%
Magnesium:86.29mg
21.57%
Vitamin B5:1.96mg
19.59%
Folate:76.41µg
19.1%
Iron:2.91mg
16.19%
Zinc:2.32mg
15.49%
Copper:0.29mg
14.67%
Vitamin E:2.1mg
13.99%
Vitamin B12:0.8µg
13.29%
Vitamin D:0.3µg
2.02%
Source:Allrecipes