Creamy Chicken + Vegetable Chowder
Author: 
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.
Recipe by Angela Freed at https://www.angelafreed.com/creamy-chicken-vegetable-chowder-dairy-free/