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If using raw chicken, poach or boil the chicken breasts until cooked through (internal temperature 165°F). Let cool slightly, then shred or dice into bite-sized pieces. Set aside.

In a large pot or Dutch oven, heat olive oil and unsalted butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.

Stir in the minced garlic and cook for 1 minute more, until fragrant.

Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste and create a roux.

Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.

Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

Remove and discard the bay leaf. Stir in the whole milk and the cooked, shredded chicken. Heat through gently for about 5 minutes, ensuring the chowder does not come to a rolling boil after adding the milk.

Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.


If using raw chicken, poach or boil the chicken breasts until cooked through (internal temperature 165°F). Let cool slightly, then shred or dice into bite-sized pieces. Set aside.

In a large pot or Dutch oven, heat olive oil and unsalted butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.

Stir in the minced garlic and cook for 1 minute more, until fragrant.

Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste and create a roux.

Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.

Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

Remove and discard the bay leaf. Stir in the whole milk and the cooked, shredded chicken. Heat through gently for about 5 minutes, ensuring the chowder does not come to a rolling boil after adding the milk.

Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
