Farmhouse Chicken Chowder

Farmhouse Chicken Chowder is packed full of all the delicious and nutritious things you can pick up at a farm market.

There’s a colorful mélange of vegetables including onion, garlic, carrots, celery, parsnips, sweet and white potatoes, corn, spinach and herbs like rosemary, thyme, bay and parsley.

Swimming throughout the herby broth among all those vegetables are tender bites of juicy chicken. You can use leftover roasted chicken, a rotisserie chicken or start with raw chicken breasts. I’ve included the directions for both as well as a crockpot version.

Heavy cream adds a touch of indulgence and helps thicken the chowder up, making it rich and creamy.

There’s many a farmer come in from the field or barnyard, the lovely aroma beckoning from a mile away, to find a stick-to-your-ribs soup exactly like this one simmering away on the stove.

Don’tcha wish you were a farmer right now. . . I do.

Farmhouse Chicken Chowder

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 6 servings

Farmhouse Chicken Chowder

Farmhouse Chicken Chowder is packed with a colorful mélange of vegetables, herbs and tender chicken.


1-1/4 pounds boneless chicken breast or 3 cups cooked,* shredded or cut into bite-size pieces
sea salt and fresh black pepper
flour, for dusting raw chicken
olive oil for sauteing
1 large yellow onion, diced
5 cloves garlic, minced
1 teaspoon ginger, minced (or 1/4 teaspoon ground)
1 cup carrots, thinly sliced into coins
1/2 cup celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 cups parsnips, thinly sliced into coins
2 cups potatoes, cubed
2 cups sweet potatoes, cubed
1 cup corn
5 cups low-sodium chicken broth
1/3 cup fresh parsley, finely chopped
2 packed cups baby spinach, stacked and cut into thin ribbons (chiffonade)
1 pint heavy cream


    Stove Top Directions:
  1. If using raw chicken (for cooked chicken, skip this and go right to step 2) heat a few tablespoons of olive oil in a large soup or stock pot over medium heat. Cut the chicken into bite-size pieces; season well with salt and pepper and dust lightly with flour. Cook, turning often to brown on all sides. Remove from pan and set aside.
  2. Add a few tablespoons of oil to the pan and over medium-low heat saute onion until tender and translucent; add garlic and ginger; saute until fragrant 2-3 minutes.
  3. Add the carrots, celery and all the seasonings. Toss well and cook 5 minutes, stirring often.
  4. Add parsnips, potatoes, corn, chicken broth, chicken and parsley. Bring to a simmer and cook 30 minutes, tasting often and seasoning as needed.
  5. Add the heavy cream to a medium bowl and stir in 3 ladles of broth, one at at time. Stir into the soup along with the spinach; bring to a simmer 10 more minutes. Remove bay leaves before serving.
  6. Crockpot Directions:
  7. To a 5 or 6 quart stockpot combine everything but the heavy cream and spinach. If using raw chicken cut them in half rather than in bite-size pieces, season them well with salt and pepper and dust lightly with flour.
  8. Cook 5-6 hours on high or 8 on low adding the heavy cream and spinach during the last hour or two. Mix the heavy cream with a few ladles of hot soup before adding to the pot. Remove chicken at the same time and shred or cut into bite-size pieces; add back to pot. Taste and season as needed. Remove bay leaves before serving.


*Rotisserie chicken is a great time-saver to utilize for this.

Inspired by Martha Stewart

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