Creamy Chicken Noodle Chowder


2 tablespoons butter
1 onion, diced
4 stalks celery, diced
6 carrots, diced
12 cups chicken stock or broth
6 russet potatoes, peeled and diced
3-4 cups cooked and cubed chicken (rotisserie chicken works great)
1 cup (2 sticks) butter
1 cup flour
8 oz or about 1 cup Cheez Whiz
1/2 tablespoon chicken bouillon granules
1 teaspoon onion salt
2 cups dry egg noodles
salt and pepper to taste


In a large stock pot melt 2 tablespoons butter. Add onions, celery, and carrots. Stir and cook for about 6 - 7 minutes or until vegetables are softened. Add in chicken stock, diced potatoes, and cubed chicken. Bring to a boil. Reduce heat and simmer for 10 minutes.

In a separate saucepan melt 1 cup butter. Add flour and whisk and cook for a minute. Add this to the large stock pot of soup, whisking in to combine with soup. Add the Cheez Whiz, chicken bouillon, and onion salt. Bring to a boil, add in noodles, and simmer for another 15 minutes, stirring frequently, until noodles are cooked through. Add salt and pepper to taste. Remove pot from heat and allow to rest for 10 minutes before you serve.