Smoky Chicken Chowder
Kim Menier
Kim Menier

Smoky Chicken Chowder

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  • 1 tablespoon butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 t herbes de Provence
  • 1/2 teaspoon dried thyme, crushed
  • 1 T garlic, minced
  • 5 cups Chicken Broth
  • 1 cups cut asparagus
  • 1 cup diced tomato
  • 1 c sliced celery
  • 1/2 c. thinly sliced carrots
  • 2 T sun dried tomatoes, not rinsed
  • 2 1/2 cups chicken breasts, cooked and shredded
  • 3 T flour
  • 1/4 c. milk
  • 1 t liquid smoke
  • 2 T lemon juice


    Heat the butter in a 6-quart saucepot over medium-high heat. Add the veggies, seasoning, smoke and garlic and cook until the veg is tender.

    Step 2
    Stir the broth and remaining veg in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes or veg is tender crisp.

    Step 3
    Whisk milk, lemon juice and flour together, then whisk into saucepot. Stir in the chicken and cook until the mixture is hot and slightly thickened. Season to taste.


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