Chicken Broccoli Chowder Food

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BROCCOLI-CHEDDAR-CHICKEN CHOWDER



Broccoli-Cheddar-Chicken Chowder image

In this healthy broccoli-Cheddar-chicken chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy broccoli, Cheddar and chicken chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 45m

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 cup diced onion
1 cup diced celery
½ cup all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups reduced-sodium chicken broth
1 cup whole milk
3 cups chopped broccoli florets
2 cups diced Yukon Gold potatoes
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup shredded Cheddar cheese, plus more for garnish
Finely diced red onion for garnish

Steps:

  • Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
  • Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  • Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 25.2 g, Cholesterol 64.5 mg, Fat 17.8 g, Fiber 3.1 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 354.1 mg, Sugar 4.8 g

BROCCOLI CHOWDER



Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

BROCCOLI-CHICKEN CHOWDER



Broccoli-Chicken Chowder image

A hearty dinner ready in 30 minutes! Enjoy this cheesy chicken chowder made with frozen broccoli florets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

2 cups frozen broccoli florets
2 tablespoons butter or margarine
1/2 cup sliced celery
1/2 cup chopped carrot
1 medium onion, chopped
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 can (10 1/2 oz) condensed chicken broth
2 cups diced cooked chicken
1 cup shredded American or Cheddar cheese (4 oz)

Steps:

  • Cook broccoli as directed on package. Drain.
  • Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and thyme; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in flour until well blended. Add milk and broth; cook until mixture boils and thickens, stirring constantly.
  • Stir in chicken and cooked broccoli; simmer about 5 minutes, stirring occasionally, until hot. Add cheese; stir until melted.

Nutrition Facts : Calories 400, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 8 g

CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER



Cheesy Chicken, Potato and Broccoli Chowder image

This so easy and sooooo wonderful. It's quick and easy to prepare -- and the entire family will love it. It's a great way to get the kids eating those veggies that they often snub their nose at. Just prepare some hot bread and it's a meal!

Provided by Bobbie

Categories     Chowders

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (10 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • * 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

Nutrition Facts : Calories 1210.1, Fat 83.5, SaturatedFat 51.4, Cholesterol 303.2, Sodium 2457.9, Carbohydrate 51.4, Fiber 5.4, Sugar 3.5, Protein 65

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