Chicken Potato Chowder

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large stock pot, heat olive oil over medium-high heat.

3. 3

   Add garlic and rosemary, saute until fragrant (about 2 minutes).

4. 4

   Sear chicken breasts in oil just until browned on each side.

5. 5

   Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.

6. 6

   Add celery and onion to pot, saute until just softened, 6-8 minutes.

7. 7

   Add chicken stock and bring to a boil.

8. 8

   Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.

9. 9

   When chicken is done, remove from oven, let cool slightly then shred or chop.

10. 10

    Remove 2 cups of soup from pot and puree in a food processor, then return to pot. This will thicken the soup.

11. 11

    Add shredded chicken and season with salt and pepper to taste.

12. 12

    The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

* Per serving · 4 servings · Values may vary.

No additional tips available.