Ingredients1 h servings 459 cals
- Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.
- Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.
- Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.
Per Serving: 459 calories; 21.4 g fat; 40 g carbohydrates; 26.3 g protein; 90 mg cholesterol; 925 mg sodium. Full nutrition
ReviewsRead all reviews 23
WOW my 3 year old and 6 year old loved this even my picky husband with soup ate 3 helpings. I did change a little made my roux first after sauting the onions and garlic together then slowly adde...
Very flavorful. Even worked with "veggie shreds" instead of cheese for those who may be lactose intolerant and are missing the creamy soup recipes.
We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicio...
Great soup. Halved recipe & made my own broth by boiling chicken breasts with a bullion cube, some parsley flakes and dash of garlic powder. I made the roux in the pan with the sauteed veggies a...
I LOVE LOVE LOVE THIS soup. Just so everyone knows I submitted this recipe some years ago. I submitted the recipe stating thicken to your own taste and/or preference using roux and described ho...
I made this recipe tonight and it turned out great. Based on the other reviews on the thickness I decided to change it up just a little. I added a little extra flour to the base as well as a l...
Impressively good soup. I followed the directions exactly except I thickened with 1 tbs. cornstarch instead of the roux. I will make this again for sure.
Delicious soup with great flavor. I would definately call it a "soup" rather than a "chowder" because it is a thin soup. I added some cornstarch to thicken it.