Back to Creamy Chicken Chowder All Reviews for Creamy Chicken Chowder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 10 mla103529_0808_chickenchow.jpg

Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds) 8 to 10 cups water 1 large onion, 1/2 left whole, 1/2 chopped 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice 4 stems fresh flat-leaf parsley, plus more for garnish 10 whole black peppercorns 1 ounce (2 tablespoons) unsalted butter 2 tablespoons flour, preferably Wondra 1 small turnip, cut into 1/2-inch dice 4 ounces rutabaga or parsnip, cut into 1/2-inch dice Coarse salt 1/2 cup heavy cream 1 tablespoon fresh dill, finely chopped, for garnish Vermont Common crackers, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 mla103529_0808_chickenchow.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

mla103529_0808_chickenchow.jpg

mla103529_0808_chickenchow.jpg

Ingredients

Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds) 8 to 10 cups water 1 large onion, 1/2 left whole, 1/2 chopped 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice 4 stems fresh flat-leaf parsley, plus more for garnish 10 whole black peppercorns 1 ounce (2 tablespoons) unsalted butter 2 tablespoons flour, preferably Wondra 1 small turnip, cut into 1/2-inch dice 4 ounces rutabaga or parsnip, cut into 1/2-inch dice Coarse salt 1/2 cup heavy cream 1 tablespoon fresh dill, finely chopped, for garnish Vermont Common crackers, for serving

Directions

Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.

Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.

Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.

Reviews (4)

 Add Rating & Review     59 Ratings   5 star values:        20    4 star values:        16    3 star values:        14    2 star values:        8    1 star values:        1

Reviews (4)

Add Rating & Review     59 Ratings   5 star values:        20    4 star values:        16    3 star values:        14    2 star values:        8    1 star values:        1

Add Rating & Review

59 Ratings 5 star values: 20 4 star values: 16 3 star values: 14 2 star values: 8 1 star values: 1

59 Ratings 5 star values: 20 4 star values: 16 3 star values: 14 2 star values: 8 1 star values: 1

59 Ratings 5 star values: 20 4 star values: 16 3 star values: 14 2 star values: 8 1 star values: 1

  • 5 star values: 20 4 star values: 16 3 star values: 14 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       04/14/2019   My whole family loves this soup! I added a little lemon juice before adding the chicken and cream. I also used both parsnip and turnip because why the heck not. I wish it wasn't so time consuming but it is totally worth it.  

Martha Stewart Member     Rating: 4 stars       09/18/2017   Best chowder ever! You can make it as thick as you like.  

Martha Stewart Member     Rating: 5 stars       01/14/2012   We love this soup! It is very sweet and chicken-y--so good. You may want to double the recipe.  

Martha Stewart Member     Rating: Unrated       03/05/2011   This soup was absolutely delicious and often requested by my boyfriend even though I have yet to make it a second time as it is a little time consuming. We made a day in October of going to the pumpkin patch out at a local mountain farm and picking up the fresh veggies needed for this soup and a farm-raised chicken. The perfect combination of comfort food and tasty flavors, I can't wait to make it again!

    Martha Stewart Member

    Rating: 5 stars 04/14/2019

My whole family loves this soup! I added a little lemon juice before adding the chicken and cream. I also used both parsnip and turnip because why the heck not. I wish it wasn’t so time consuming but it is totally worth it.

Rating: 5 stars

Rating: 4 stars 09/18/2017

Best chowder ever! You can make it as thick as you like.

Rating: 4 stars

Rating: 5 stars 01/14/2012

We love this soup! It is very sweet and chicken-y–so good. You may want to double the recipe.

Rating: Unrated 03/05/2011

This soup was absolutely delicious and often requested by my boyfriend even though I have yet to make it a second time as it is a little time consuming. We made a day in October of going to the pumpkin patch out at a local mountain farm and picking up the fresh veggies needed for this soup and a farm-raised chicken. The perfect combination of comfort food and tasty flavors, I can’t wait to make it again!

Rating: Unrated

All Reviews for Creamy Chicken Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Chicken Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest