Creamy Chicken Noodle Chowder

By carvalhohm

Ingredients

• 2 tbsps butter
• 1 diced onion
• 4 diced stalks celery
• 6 diced carrots
• 12 cups chicken stock or broth
• 6 peeled and diced russet potatoes
• 3-4 cups cooked and cubed chicken
• 1 cup butter.
• 1 cup flour.
• 1 cup cheese whiz.
• 1/2 tbsp of chicken bouillon granules.
• 1 tsp onion salt.
• 2 cup dry egg noodles.
• Salt and pepper.

Preparation

Step 1

Melt 2 tbsps of butter in a large stock pot and cook the onions, celery and carrots for 6 to 7 minutes stirring occasionally. Pour in the chicken stock, diced potatoes and cubed chicken and bring to a boil. Lower the heat and simmer for 10 minutes.

Melt 1 cup of butter in a second saucepan whisk in the flour and cook for 1 minute. Transfer the butter/flour mixture to the large stock pot while stirring to combine.

Now, fold in the cheese whiz, chicken bouillon and onion salt and bring to a boil then add the noodles. Simmer for 15 minutes on low heat stirring occasionally.