Creamy Chicken + Vegetable Chowder
Author: Angela Freed
Recipe type: soup
Serves: about 8
- 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]
- In 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.
Recipe by Angela Freed at https://www.angelafreed.com/creamy-chicken-vegetable-chowder-dairy-free/
3.2.2885