There’s nothing quite like wrapping your hands around a steaming bowl of my Cozy Winter Chicken Chowder when the temperature drops. I remember one particularly brutal January when this recipe became our family’s lifeline, after shoveling snow all afternoon, we’d collapse at the table and let the rich broth work its magic. Packed with tender chicken, hearty vegetables, and just the right blend of herbs, this chowder doesn’t just warm you up; it feels like a hug from the inside out.
What makes this version special? It’s loaded with immune-boosting ingredients like garlic and carrots, but still manages to taste indulgent. The potatoes give it that comforting thickness, while the rosemary and thyme add that woodsy aroma that says “winter” better than any scented candle. Whether you’re fighting off a cold or just craving something nourishing, this chowder’s got your back, one spoonful at a time.
Why You’ll Love This Cozy Winter Chicken Chowder
Trust me, this isn’t just any chicken soup, it’s your new winter staple. Here’s why:
- Quick & easy: From chopping to serving, it’s done in 35 minutes flat. Perfect for those “I need dinner NOW” nights.
- Immune-boosting magic: Garlic, carrots, and homemade broth? Hello, cold-fighting superheroes!
- Dietary chameleon: Swap milk for almond milk (dairy-free!), potatoes for cauliflower (keto!), or add extra veggies, it adapts to YOU.
- Leftover genius: Toss in that leftover rotisserie chicken or turkey bacon bits hiding in your fridge. No waste here!
- Comfort in a bowl: Creamy (but light!), herby, and just thick enough to feel indulgent without the guilt. Your spoon will keep diving back in.
Seriously, this chowder is like a cozy blanket for your taste buds. And when your whole house smells like rosemary and thyme? Bonus aromatherapy.
PrintWeeknight Cozy Winter Chicken Chowder Recipe
A hearty and comforting Cozy Winter Chicken Chowder packed with wholesome ingredients to warm you up during cold days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup milk (or almond milk for dairy-free)
- 2 potatoes, diced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add potatoes, thyme, and rosemary. Cook for 15 minutes.
- Stir in shredded chicken and milk. Simmer for 5 more minutes.
- Season with salt and pepper. Serve warm.
Notes
- For a keto version, replace potatoes with cauliflower.
- Use turkey bacon for added flavor without pork.
- Freeze leftovers for quick meals later.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
Ingredients for Cozy Winter Chicken Chowder
Gather these simple ingredients, most are probably in your kitchen right now! I’ve included my favorite swaps too, because life happens and we improvise:
- 2 cups cooked chicken: Shredded rotisserie chicken works beautifully (my time-saver trick!) or use leftover baked chicken
- 1 tbsp olive oil: Or butter if you’re feeling indulgent
- 1 onion: Diced small, yellow or white both work great
- 2 carrots: Chopped into hearty coins (no skinny matchsticks here!)
- 2 celery stalks: Chopped, use the leaves too for extra flavor
- 3 garlic cloves: Minced finely, measure with your heart!
- 4 cups chicken broth: Homemade if you have it, or low-sodium store-bought
- 1 cup milk: Whole milk for creaminess, or almond milk for dairy-free
- 2 potatoes: Diced Yukon golds hold their shape best
- 1 tsp thyme + 1 tsp rosemary: Fresh or dried, I prefer fresh but won’t judge
- Salt and pepper: To taste, start light, you can always add more
See? Nothing fussy, just real food that comes together into something magical.
How to Make Cozy Winter Chicken Chowder
Alright, let’s get cooking! This is the fun part. I love how this whole thing comes together in one pot – less cleanup is always a win in my book. Just follow these simple steps and you’ll have a steaming pot of comfort ready in no time.
Step 1: Sauté the Vegetables
First, grab your biggest, heaviest pot – I use my trusty Dutch oven – and get it warming over medium heat. Add that tablespoon of olive oil and let it shimmer for just a minute. Toss in your diced onion, those chunky carrot coins, and the chopped celery. Now, here’s the key: don’t rush this! You want to sauté them for a good 5-7 minutes, stirring now and then, until the onion turns translucent and the carrots just start to soften at the edges. You’ll smell that amazing savory aroma filling your kitchen. Right at the end, stir in the minced garlic and cook for just 30 more seconds until it’s fragrant. Don’t let the garlic burn, or it’ll turn bitter!
Step 2: Simmer the Broth and Potatoes
Next, pour in all that gorgeous chicken broth. Turn the heat up to high and bring it to a boil. Once you see those big bubbles, immediately reduce the heat to low so it’s just gently simmering – you want a few lazy bubbles breaking the surface, not a rolling boil. Now, stir in your diced potatoes, thyme, and rosemary. Pop the lid on and let it do its thing for about 15 minutes. You’ll know the potatoes are perfect when you can easily pierce a piece with a fork, but it doesn’t just fall apart. They should be tender but still have a little structure.
Step 3: Add Chicken and Milk
Finally, it’s time to bring it all home! Take the lid off and reduce the heat to the lowest setting. Stir in your shredded chicken to warm it through – this should only take a minute. Now, for the milk: this is important. To keep it from curdling, slowly pour in the milk while stirring constantly. Once it’s all in, let it heat through for another 2-3 minutes, but whatever you do, don’t let it come back to a boil. Just warm it gently until steam rises. Give it a taste and season with salt and pepper until it’s just right for you. That’s it! You’ve done it!
Tips for the Best Cozy Winter Chicken Chowder
Want to take your chowder from good to “can I have thirds?” good? Here are my hard-won kitchen secrets:
- Rotisserie chicken is your friend: That pre-cooked bird from the grocery store? Total time-saver! Just shred the meat, I use both white and dark for extra flavor.
- Broth thickness matters: Too thin? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer 2 more minutes. Too thick? Splash in more broth or water.
- Garlic timing is everything: Add it last when sautéing veggies, burning makes it bitter, and we want that sweet, mellow garlic punch.
- Fresh herb magic: If using dried herbs, rub them between your palms first, it wakes up their oils. But fresh? Toss in a whole rosemary sprig while simmering and fish it out later.
- Rest = flavor: Like all good soups, this tastes even better the next day. The flavors really get cozy together overnight.
Oh, and one bonus tip, always make extra. Trust me, you’ll want leftovers!
Variations of Cozy Winter Chicken Chowder
One of my favorite things about this recipe is how easily it adapts to different diets and preferences. Here are my go-to twists:
- Keto version: Swap potatoes for cauliflower florets, they give that same satisfying bite with way fewer carbs.
- Paleo/Whole30: Use coconut milk instead of dairy and make sure your broth is sugar-free. Add some crumbled turkey bacon on top for extra smokiness.
- Vegetable overload: Toss in extra immunity boosters like kale or spinach in the last 5 minutes. Frozen peas work great too!
- Creamy dreamy: Stir in a spoonful of cream cheese at the end for extra richness (not dairy-free but oh-so-good).
The beauty? All versions still taste like that same comforting hug in a bowl.
Serving Suggestions for Cozy Winter Chicken Chowder
Okay, let’s talk presentation because we eat with our eyes first! My favorite way to serve this chowder? In wide, shallow bowls that show off all those beautiful veggies swimming in golden broth. Always warm your bowls first, just pop them in the microwave for 30 seconds, trust me, it keeps everything hotter longer.
For garnishes, I keep it simple: a sprinkle of fresh parsley or thyme leaves adds color, and if I’m feeling fancy, a swirl of plain yogurt on top makes it look restaurant-worthy. Crusty sourdough or warm cornbread is mandatory for dunking, the better to scoop up every last drop! If you’re serving it for lunch, add a crisp apple and walnut salad on the side for the perfect cozy-winter-meets-fresh balance.
Storing and Reheating Cozy Winter Chicken Chowder
Here’s the good news, this chowder might taste even better the next day! Let it cool completely (I leave it on the counter about 30 minutes) before popping it in the fridge. Store it in airtight containers, glass works best to avoid that “plastic taste.” It’ll keep beautifully for 3-4 days in the fridge.
For freezing, skip the potatoes if you can (they get grainy when thawed) or be prepared for a slightly softer texture. Freeze in portion-sized containers for up to 3 months. When reheating, go low and slow, medium heat on the stove with occasional stirring prevents the milk from separating. If it’s too thick after storage, just stir in a splash of broth or water to bring it back to life.
Nutritional Information for Cozy Winter Chicken Chowder
Here’s the scoop on what’s in each comforting bowl (based on my exact recipe):
- Calories: 280
- Protein: 22g (thank you, chicken!)
- Carbs: 25g
- Fiber: 4g from all those veggies
- Fat: 8g (the good kind from olive oil)
Remember, these numbers can change if you swap ingredients, like using almond milk drops the calories a bit, while adding cream cheese bumps them up. But no matter how you tweak it, this chowder stays packed with wholesome goodness. For more inspiration on family meals, check out Family Tastes.
FAQs About Cozy Winter Chicken Chowder
I get asked these questions all the time, here’s what you need to know before making this cozy bowl of comfort:
Can I Use Frozen Vegetables?
Absolutely! Frozen carrots, celery, and even onions work in a pinch. No need to thaw, just add them straight to the pot when sautéing. You might need an extra minute or two of cooking time. For frozen potatoes (like diced hash browns), add them with the broth since they’re par-cooked. The texture will be slightly softer than fresh, but the flavor stays delicious!
Is This Chowder Gluten-Free?
Yes indeed! All the ingredients in my basic recipe are naturally gluten-free. Just double-check your broth and milk labels if you’re highly sensitive, some brands add thickeners. For absolute safety, use certified GF products. If adding turkey bacon, check that too, some brands use gluten-containing seasonings.
How do I make it creamy without dairy? Swap the milk for full-fat coconut milk or unsweetened almond milk, both work beautifully. For extra creaminess, blend 1/4 of the soup and stir it back in. If you are looking for other creamy chicken dishes, you might enjoy this creamy chicken spinach soup recipe.
Can I freeze leftovers? You can, but the texture changes slightly. The potatoes may become grainy. If planning to freeze, consider using cauliflower instead. Thaw overnight in the fridge and reheat gently. For other hearty soup ideas, consider this hearty chicken barley soup recipe.
Now that you’re armed with all the answers, go make your pot of cozy magic! And hey, tag me when you do, I love seeing your kitchen creations!