Chicken Chowder with Cheese

5 from 1 vote

A creamy and delicious cheesy chicken chowder the whole family will love!

Course Soup

Cuisine American

Keyword cheese soup, chicken chowder

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 532kcal

Author The Seasoned Mom

½ stick 4tablespoons butter
1 c. shredded carrots I use a box grater to shred 3 medium carrots
1 celery stalk diced
¼ c. diced onion
¼ c. flour
2 c. milk I used low-fat milk, but skim, whole, or cream would also work
1 ¾ c. chicken stock or broth
1 c. chopped cooked chicken (I used some of the meat from a store-bought rotisserie chicken)
1 tablespoon white wine or more, if desired
½ teaspoon Worcestershire sauce
1 c. grated sharp Cheddar cheese
Salt and pepper to taste
Optional: chopped chives for garnish

In a large soup pot, melt butter over medium-high heat.
Saute carrots, celery, and onion in butter until tender (about 3-5 minutes). Whisk in flour and cook until smooth (about 1 minute). Add milk and chicken stock. Increase heat and whisk until soup begins to gently simmer and bubble, but do not boil. Continue whisking as the liquid cooks and bubbles, until thick (about 7-10 minutes).
Stir in chicken, wine, and Worcestershire sauce. Heat through.
Add cheese and cook and stir until melted. Season with salt and pepper, to taste. Serve and garnish with chives, if desired.