Nothing warms my soul like a big pot of rustic chicken vegetable chowder simmering on the stove. This recipe became my go-to during those brutal winters when half the neighborhood seemed to be coughing and sneezing, it’s like a cozy blanket in bowl form that just happens to pack serious immune-boosting power.
What I love most is how this chowder manages to be hearty and healthy. Unlike those cream-laden versions, our family recipe gets its rich texture from slow-simmered vegetables and tender chicken, with just a glug of good olive oil. The scent of thyme and garlic fills the whole house as it cooks, and somehow even my veggie-resistant kids come running when they catch a whiff. It’s the kind of meal that makes you feel nourished from the inside out, packed with vitamin-rich carrots, immune-supporting garlic, and lean protein without a single processed ingredient in sight.
Why You’ll Love This Rustic Chicken Vegetable Chowder
This isn’t just another soup recipe, it’s the kind of meal that solves about a dozen problems at once. Here’s why it’s become my cold-weather superhero:
- Weeknight magic: From chopping to serving in 35 minutes flat (and most of that’s hands-off simmering time)
- Immune-boosting powers: Garlic, thyme, and that golden broth work like nature’s medicine cabinet when sniffles strike
- Secretly weight-friendly: At just 220 calories per bowl, it satisfies cravings without the guilt
- Endless adaptability: Swap veggies based on what’s in your fridge, I’ve made versions with zucchini, kale, even diced turnips!
Honestly? The biggest compliment is when my kids ask for seconds of something packed with this many vegetables.
PrintHearty Rustic Chicken Vegetable Chowder in 35 Minutes Flat
A hearty and healthy Rustic Chicken Vegetable Chowder packed with wholesome ingredients. Perfect for cold weather, immune support, and weight loss.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups diced chicken breast
- 1 tbsp olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 2 diced carrots
- 2 diced celery stalks
- 1 diced bell pepper
- 4 cups low-sodium chicken broth
- 1 cup diced potatoes
- 1 cup corn kernels
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add carrots, celery, and bell pepper. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add chicken, potatoes, corn, and herbs. Simmer for 20 minutes.
- Season with salt and pepper. Serve hot.
Notes
- For a keto version, skip potatoes and corn.
- Use turkey bacon for added flavor if desired.
- Freeze leftovers for quick meals later.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Ingredients for Rustic Chicken Vegetable Chowder
Here’s everything you’ll need to make this cozy pot of goodness, I promise it’s all simple, wholesome ingredients you can feel good about:
- 2 cups diced chicken breast (about 1 lb raw, or use rotisserie chicken to save time)
- 1 tbsp olive oil (the good stuff, it adds richness without overpowering)
- 1 chopped onion (yellow or white, diced small so it melts into the broth)
- 2 minced garlic cloves (or 3 if you’re fighting off a cold!)
- 2 diced carrots (¼-inch pieces so they cook evenly)
- 2 diced celery stalks (don’t skip these, they add such depth)
- 1 diced bell pepper (any color, but red adds sweetness)
- 4 cups low-sodium chicken broth (homemade if you’ve got it)
- 1 cup diced potatoes (Yukon golds hold their shape best)
- 1 cup corn kernels (fresh, frozen, or canned all work)
- 1 tsp thyme (fresh if possible, but dried works in a pinch)
- 1 tsp parsley (adds that fresh finish)
- Salt and pepper to taste (I always undersalt at first, you can add more later)
Ingredient Notes & Substitutions
This chowder is ridiculously adaptable! Here are my favorite swaps:
- For smoky flavor: Add 2 strips chopped turkey bacon when sautéing onions
- Keto/low-carb: Swap potatoes for cauliflower florets
- Creamier texture: Stir in ½ cup coconut milk at the end
- Extra veggies: Toss in handfuls of spinach or kale during last 5 minutes
- Broth boost: Use bone broth for extra protein and collagen benefits
The only rule? Taste as you go, every batch turns out slightly different (and that’s part of the charm).
How to Make Rustic Chicken Vegetable Chowder
Now for the fun part, let’s transform these simple ingredients into a pot of pure comfort! Don’t let the number of steps fool you, this rustic chicken vegetable chowder comes together almost by itself once you get going.
- Sizzle your base: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onions and garlic, stirring until they’re fragrant and just starting to soften (about 2 minutes). This is where all the flavor starts!
- Veggie party: Toss in carrots, celery, and bell pepper. Cook for 5 minutes, stirring occasionally. You want them slightly softened but still with some crunch, they’ll keep cooking later.
- Broth time: Pour in chicken broth and crank the heat to bring it to a lively boil. That bubbling action helps release all the flavors from the veggies into the liquid.
- Add the goods: Stir in chicken, potatoes, corn, thyme, and parsley. The moment everything hits that hot broth, your kitchen will smell incredible!
- Simmer magic: Reduce heat to low, cover with a lid slightly askew, and let it bubble gently for 20 minutes. This is when the potatoes soften and all the flavors marry together beautifully.
- Final touches: Remove from heat, taste, and season with salt and pepper. I always start with ½ tsp salt and adjust from there, remember, you can add more but you can’t take it out!
That’s it! Your rustic chicken vegetable chowder is ready to warm bellies and boost immunity. The hardest part? Waiting those 20 minutes while the aroma drives everyone crazy.
Pro Tips for the Best Chowder
After making this rustic chicken vegetable chowder dozens of times, here’s what I’ve learned:
- Chicken timing: If using raw chicken, dice it small (½-inch pieces) so it cooks through in the simmering time without getting tough
- Broth trick: Use cold broth straight from the fridge, it helps develop richer flavor as it heats up
- Veggie texture: Keep the dice uniform (about ¼-inch) so everything cooks evenly
- Herb boost: Add extra fresh parsley right before serving for a bright pop of flavor
Oh, and always make extra. This chowder tastes even better the next day!
Serving Suggestions for Rustic Chicken Vegetable Chowder
This rustic chicken vegetable chowder is practically a meal on its own, but here’s how I love to serve it for maximum coziness:
- Gluten-free crusty bread: Nothing beats dunking a warm slice into that flavorful broth
- Simple green salad: The crisp freshness balances the chowder’s heartiness perfectly
- Avocado slices: Adds creamy richness right on top
- Extra herbs: A sprinkle of fresh thyme or parsley makes it look fancy with zero effort
My husband insists on adding hot sauce to his bowl (I pretend not to notice), while the kids love crumbling a few whole-grain crackers on top. However you serve it, this chowder tastes like comfort in every spoonful. For more comforting recipes, check out Family Tastes.
Storage & Reheating Instructions
This rustic chicken vegetable chowder actually tastes better the next day, the flavors deepen overnight! Store leftovers in airtight containers (I use mason jars) with dates labeled clearly. It keeps fresh for 3-4 days in the fridge or up to 3 months frozen. When reheating, add a splash of broth to bring back that perfect soupy consistency, microwave works in a pinch, but stove-top revival keeps the texture just right.
Nutritional Information for Rustic Chicken Vegetable Chowder
Here’s the breakdown per bowl (but remember, these are estimates since sizes and ingredients vary):
- 220 calories, light enough for weight loss but filling enough to satisfy
- 22g protein from all that lean chicken, keeps you full for hours
- 20g carbs (mostly from those wholesome veggies and potatoes)
- 3g fiber, thank you, carrots and celery!
- 6g fat, just enough from the olive oil for proper nutrient absorption
Pro tip: Using bone broth instead of regular adds extra protein and gut-loving collagen!
Frequently Asked Questions
Can I freeze this rustic chicken vegetable chowder? Absolutely! Freeze it in airtight containers (leave some space for expansion) for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth to revive the texture. I always freeze single portions for quick lunches.
Is this chowder keto-friendly? Almost! Just swap the potatoes for cauliflower florets (they mimic the texture beautifully) and skip the corn. I’ve made this keto chicken soup version dozens of times, add extra butter or olive oil at the end for richness.
What makes this healthy chicken soup recipe immune-boosting? Three power players: garlic (natural antimicrobial), thyme (packed with antioxidants), and that mineral-rich broth. When cold season hits, I double the garlic and add a pinch of turmeric for extra anti-inflammatory benefits.
Can I make this in my Instant Pot? You bet! Sauté veggies first (4 minutes), then add everything else and pressure cook for 8 minutes with quick release. It’s my go-to method when I need quick chicken soup in under 30 minutes.
How can I make this more weight-loss friendly? Stick to the base recipe, at 220 calories per bowl, it’s already perfect for fat burning. For diet chicken soup, I sometimes skip the potatoes and add extra celery and zucchini to bulk it up without calories.
Ready to Make This Hearty Chowder?
Now that you’ve got all my secrets, I can’t wait for you to try this rustic chicken vegetable chowder! Snap a pic of your creation and tag me, I love seeing your cozy kitchen moments. Happy simmering!