Creamy Chicken and Mushroom Chowder


Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!


Is there anything better on a cold Fall weeknight than a big comforting bowl of chowder?  This meal cooks in about 30 minutes, and reheats well for leftovers!

Creamy Chicken and Mushroom Chowder | Perfect for a cold weeknight meal, this chicken and mushroom chowder is thick, creamy and rich, plus it cooks in about 30 minutes! | https://thechunkychef.com | #chowder #souprecipe #mushrooms #potatoes #chowderrecipe #weeknightmeal

I hope you guys aren’t sick of soups and chowders… because I’m back with another one!  I also have a few more planned between now and Spring 😉  I can’t help it; soups and chowders are my favorite cold-weather food.  Sure chili is great, and an awesome casserole is family-pleasing… but for me, there’s nothing better than curling up on the couch, wrapped up in a big sweater, with a big bowl of steaming hot soup.  It’s like a whole-body hug!

This soup is one of my favorites, since it uses pre-cooked chicken.  Typically, whenever chicken goes on sale at my local grocery store, I stock up.  Since there’s only so much freezer space for those big packages, I usually add the chicken to my slow cooker with an onion, seasonings and some chicken broth and let it cook away all day until it’s super fork tender.  Then I shred it all up and portion it out into baggies.  Some go in the refrigerator (for meals like this one or to top a quick salad for lunch), and some go in the freezer for another time.  It’s a really economical way to enjoy shredded chicken!

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Photo of chowder in dutch oven

BUT WHAT IT I DON’T HAVE PRE-SHREDDED CHICKEN?

No worries, and honestly, I don’t always either!  I try to plan ahead, but life happens and come dinner time, I have no shredded chicken.  You could always grab a rotisserie chicken from the grocery store, but sometimes those can be pretty pricey!  Another option is to use whatever leftover chicken you have from another meal, or even cook some chicken first… but all those details will be in the recipe section (right below the recipe itself).

Ladle of chicken chowder in soup pot

CAN THIS CHOWDER BE MADE IN A SLOW COOKER?

I knew you’d ask!  And it can 🙂

  • Saute vegetables (celery, onion, carrot, garlic and mushrooms) in a skillet as written in recipe (this develops some great flavor).
  • Spray your slow cooker with non-stick cooking spray and add 2 chicken breasts to the bottom.  Top with cooked veggies, then stir in chicken stock, potatoes, thyme, salt, and pepper.  Top with a bay leaf.
  • Cover and cook on LOW 7-8 hours, or HIGH 3-4 hours.
  • Whisk together flour and cream, then add to slow cooker during the last 30 minutes of cooking time.
  • Remove chicken breasts to a large mixing bowl, shred, then return to slow cooker to serve.

Overhead photo of chowder in a soup bowl with spoon

Alternately, if you’re watching your carbs, you could leave the potatoes out of this soup… it’s delicious both ways!

If you’re anything like me, you have to have something crunchy to top your soup or chowder with, and my personal favorite is some crunchy croutons.  I also like to serve some nice homemade crusty bread alongside to dip into the creamy chowder!  And serving this in a bread bowl?  Over the top amazingness!!

Chowder in serving bowl topped with crunchy croutons

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Creamy Chicken and Mushroom Chowder | Perfect for a cold weeknight meal, this chicken and mushroom chowder is thick, creamy and rich, plus it cooks in about 30 minutes! | https://thechunkychef.com | #chowder #souprecipe #mushrooms #potatoes #chowderrecipe #weeknightmeal
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5 from 1 vote
Creamy Chicken and Mushroom Chowder
8 servings
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Perfect for a chilly weeknight meal, this creamy chicken and mushroom chowder is thick, savory, and loaded with plenty of chicken, mushrooms and potatoes!

Calories: 348 kcal
Author: The Chunky Chef
Ingredients
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 8 oz cremini (baby portobello) mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 carrots, peeled and finely diced
  • 2 stalks celery, diced
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1/4 cup all purpose flour
  • 4 cups chicken stock (reduced sodium)
  • 4-5 medium red potatoes, diced into 1/2 inch cubes
  • 1 dried bay leaf
  • 2/3 cup heavy cream (or half and half)
  • 2 cups shredded chicken
  • additional black pepper, for garnish
  • minced fresh parsley, for garnish
Instructions
  1. Heat a large dutch oven or heavy bottomed pot over MED heat.  Add olive oil and butter.  Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.  

  2. Stir in salt, pepper, and thyme.  Add flour and stir to coat, cooking 1 minute.  Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.

  3. Add potatoes and bay leaf, and bring to a low boil.  Boil for 12-15 minutes, until thickened and potatoes are fork tender.  If chowder is getting too thick, add additional chicken stock or water as needed.

  4. Stir in cream and shredded chicken and cook 2 minutes, or until heated through.  Taste and adjust seasonings as necessary, then serve.

Recipe Notes

SLOW COOKER VERSION:

  • Saute vegetables (celery, onion, carrot, garlic and mushrooms) in a skillet as written in recipe (this develops some great flavor).
  • Spray your slow cooker with non-stick cooking spray and add 2 chicken breasts to the bottom.  Top with cooked veggies, then stir in chicken stock, potatoes, thyme, salt, and pepper.  Top with a bay leaf.
  • Cover and cook on LOW 7-8 hours, or HIGH 3-4 hours.
  • Whisk together flour and cream, then add to slow cooker during the last 30 minutes of cooking time.
  • Remove chicken breasts to a large mixing bowl, shred, then return to slow cooker to serve.

OTHER CHICKEN OPTIONS:

  • Buy a rotisserie chicken and shred it
  • Use leftover chicken from another meal 
  • Before step 1 of the recipe, slice chicken breasts across horizontally, so you have two thinner chicken breasts.  Add a drizzle of olive oil to the dutch oven and add chicken breasts (or thighs) and cook until golden brown and cooked through.  Remove to plate, shred and set aside.  Start recipe as written (don't clean the pan out in between the chicken and the veggies - it'll add good flavor).

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Creamy Chicken and Mushroom Chowder | Perfect for a cold weeknight meal, this chicken and mushroom chowder is thick, creamy and rich, plus it cooks in about 30 minutes! | https://thechunkychef.com | #chowder #souprecipe #mushrooms #potatoes #chowderrecipe #weeknightmeal

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12 comments on “Creamy Chicken and Mushroom Chowder”

  1. What is the difference between sock and broth!

  2. I see it makes 8 servings. Do you know how much is a serving size?

  3. Even better than it looks!
    I made the mistake of not having my ingredients all chopped and ready, so the mushrooms, onions etc got quite browned by the time I got to the next step. Nevertheless, I loved the darker color I ended up with. A new favorite.

  4. I am craving a big bowl of this chowder right now! Looks delicious!

  5. It’s finally cooling off here in Texas! WAHOO! So bring on all the soups! This looks so good!

  6. This looks delicious, and I love that you made it easy by using precooked chicken!

  7. I love the bread bowl idea!! Can’t wait to try this!

  8. I’ve got all the ingredients! I need to try this!

  9. I love creamy soups like this, that looks fantastic!

  10. I will have to add this to my Must Make Recipes! Looks amazing!