1. In a medium saucepan, saute onion and carrot on medium heat until softened, about 3 minutes.
2. Add broth, potato, thyme, garlic powder and salt. Bring to a gentle boil and simmer until the potatoes are soft, 15 to 20 minutes.
3. While potatoes are cooking, stir flour and milk together in a small dish.
4. Add chicken to the saucepan and stir 1 to 2 minutes until heated through.
5. Slowly add milk mixture and stir as the soup thickens. Boil gently for 2 to 3 minutes.
6. Before serving, add vinegar and pepper, if desired.
7. Refrigerate leftovers within 2 hours.
1 Comments for "Chicken Chowder for Two"
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Submitted by walscaro on Thu, 08/06/2020 - 08:06Thanks for this recipe with ingredient amounts that let me make a small amount of soup. I used canned chicken the first time making it and plan to try again with salmon and corn. Adding the vinegar at the end really does brighten the flavors.