Chicken Potato Chowder

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READY IN: 1hr 15mins
SERVES: 10
YIELD: 3 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large stock pot, heat olive oil over medium-high heat.
  • Add garlic and rosemary, sauté until fragrant (about 2 minutes).
  • Sear chicken breasts in oil just until browned on each side.
  • Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
  • Add celery and onion to pot, sauté until just softened, 6-8 minutes.
  • Add chicken stock and bring to a boil.
  • Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
  • When chicken is done, remove from oven, let cool slightly then shred or chop.
  • Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
  • Add shredded chicken and season with salt and pepper to taste.
  • The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.
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