Need a hearty, creamy soup recipe to warm you up on a cold winter day? This is the one for you! Chowders usually have a bad reputation when it comes to nutrition, but this chowder can change that. It’s super healthy with the added veggies [cauliflower + broccoli] and contains a hearty dose of protein [organic chicken + garbanzo beans], not to mention the healthy fats from coconut milk. And, it’s dairy-free for all of you who are sensitive to dairy.

Not dirtying the kitchen when I’m cooking is a big deal to me, so I’m happy whenever I can throw everything in one pot and call it good. And that’s exactly what I did with this soup. In just a few steps, all the ingredients are in the pot, leaving you with time for things other than cleaning up the dishes.

To prepare this chowder [and any of my other recipes for that matter], the first thing I do is prep + chop my ingredients. The prep is key. The prep is what makes cooking so much easier and more fun. Since my chowder recipe is a “one-pot-wonder” meaning that all ingredients go in one pot, having my ingredients already prepped really streamlines the cooking process. So when it’s time to cook all you have to do is toss everything in. That means I: [1] thinly slice my onion, [2] mince the garlic, [3] clean + dice the potatoes, [4] chop the broccoli and cauliflower, and [5] cube my chicken.

[garlic + onion: nature’s aromatics.]

So now it’s soup making time. First thing’s first. Heat your oil in a dutch oven or other large soup pot. Add in the onions + garlic. The oil should be hot enough so you hear a nice sizzle. And the garlic should become very fragrant. Who doesn’t love the smell of cooking garlic?

[potatoes + chicken to the pot.]

Next comes the chicken. Toss in the cubed chicken and stir until most of the pieces are at least seared on the outside [the chicken will continue to cook when simmering with the broth + coconut milk].

Up next. Toss in the potatoes, herbs + spices, sea salt + pepper.

[in come the spices.]

Right after that, all the other ingredients get added, including the broth and coconut milk which is what makes this dish a soup. The soup with have a thinner consistency at first, but after simmering it should slightly thicken due to the starchiness of the potatoes. The coconut milk in this chowder gives it all the creaminess of a normal chowder, but is dairy-free. I love using canned coconut milk in place of cream and milk in many of my recipes. Just make sure you look for the unsweetened version. Coconut milk has a slight coconut flavor which should not overpower the other flavors, so don’t be afraid to use it in savory dishes. Check out the recipe + directions below!

[mingling all the flavors together.]

Creamy Chicken + Vegetable Chowder [dairy-free]

servings: about 8

Ingredients

• 2 organic chicken breasts, cubed
• 1 Tbsp coconut oil or olive oil
• ½ yellow onion, sliced thinly
• 3 garlic cloves, minced
• 2 large red potatoes, scrubbed + diced [I prefer skin-on]
• 1 small head broccoli, cut into small florets
• 1 small head cauliflower, cut into small florets
• 4 cups organic chicken broth
• 1 13.5 ounce can unsweetened, full-fat coconut milk
• 1 15 ounce can garbanzo beans, drained + rinsed well [or 1 cup homemade garbanzo beans]
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp red pepper flakes
• ¼ tsp cayenne pepper [optional for extra spice]
• ¼ cup nutritional yeast [optional]

Directions

In a large dutch oven or stock pot, heat coconut or olive oil on medium heat. Add onion + garlic. Saute for 3-5 minutes until onions become translucent and tender. Add diced chicken, stirring occasionally for 5 minutes until chicken is slightly seared on all sides. Add potatoes, broccoli, cauliflower, garbanzo beans, herbs + spices, sea salt + black pepper. Pour in chicken broth + coconut milk; stir to combine well. Bring to a boil, cover and let simmer for 20-25 minutes until potatoes are tender. Season with additional sea salt if needed. Optional last step: stir in ¼ cup nutritional for added creaminess. 

As a Nutritionist I like to make sure that my meals are always as balanced as possible. This chowder is balanced with healthy carbohydrates [vegetables + potatoes], clean protein [organic chicken + garbanzo beans] + healthy fats [coconut milk]. Enjoy!

5.0 from 1 reviews

Creamy Chicken + Vegetable Chowder

 

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Author: Angela Freed

Recipe type: soup

Serves: about 8

Ingredients

• 2 organic chicken breasts, cubed
• 1 Tbsp coconut oil or olive oil
• ½ yellow onion, sliced thinly
• 3 garlic cloves, minced
• 2 large red potatoes, scrubbed + diced [I prefer skin-on]
• 1 small head broccoli, cut into small florets
• 1 small head cauliflower, cut into small florets
• 4 cups organic chicken broth
• 1 13.5 ounce can unsweetened, full-fat coconut milk
• 1 15 ounce can garbanzo beans, drained + rinsed well [or 1 cup homemade garbanzo beans]
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp red pepper flakes
• ¼ tsp cayenne pepper [optional for extra spice]
• ¼ cup nutritional yeast [optional]

Instructions

1. In large dutch oven or stock pot, heat coconut or olive oil on medium heat.
2. Add onion + garlic. Saute for 3-5 minutes until onions become translucent and tender.
3. Add diced chicken, stirring occasionally for 5 minutes until chicken is slightly seared on all sides.
4. Add potatoes, broccoli, cauliflower, garbanzo beans, herbs + spices, sea salt + black pepper.
5. Pour in chicken broth + coconut milk; stir to combine well.
6. Bring to a boil, cover and let simmer for 20-25 minutes until potatoes are tender.
7. Season with additional sea salt if needed.
8. Optional last step: stir in ¼ cup nutritional for added creaminess.

3.2.2885