yield: 6 SERVINGS
prep time: 15 MINUTES 
cook time: 25 MINUTES 
total time: 40 MINUTES 
 
Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!  
 
INGREDIENTS: 
• 1/4 cup butter 
• 1 onion, diced 
• 3 carrots, peeled and diced 
• 2 stalks celery, diced 
• 1 teaspoon dried thyme 
• 1/4 cup all-purpose flour 
• 3 cups chicken broth 
• 2 cups milk, or more, as needed 
• 2 potatoes, peeled and cubed 
• 2 cups diced cooked chicken breast 
• 1 1/2 cups shredded cheddar cheese 
• salt and freshly ground black pepper, to taste 
 
DIRECTIONS: 1 Melt butter in a large stockpot over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. 2 Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. 3 Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. 4 Serve immediately. 
 
Adapted from The Comfort of Cooking.