Chicken Potato Chowder Dairysoyegggluten Free Recipes
CHICKEN POTATO CHOWDER
A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker
Provided by minipax84
Categories Chowders
Time 1h15m
Yield 3 Quarts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large stock pot, heat olive oil over medium-high heat.
- Add garlic and rosemary, sauté until fragrant (about 2 minutes).
- Sear chicken breasts in oil just until browned on each side.
- Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
- Add celery and onion to pot, sauté until just softened, 6-8 minutes.
- Add chicken stock and bring to a boil.
- Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
- When chicken is done, remove from oven, let cool slightly then shred or chop.
- Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
- Add shredded chicken and season with salt and pepper to taste.
- The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.
Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4
CHICKEN POTATO CHOWDER (DAIRY/SOY/EGG/GLUTEN-FREE)
This is an allergen free recipe I created to feed my allergy ridden daughter. I wrote this down after we ate it, so cooking times may be off. The adults loved the taste, the kids were so-so about the taste, but they ate it. It seems to be good for either winter or a cool spring evening.
Provided by linlu0_0
Categories Chowders
Time 1h
Yield 3 cups, 5 serving(s)
Number Of Ingredients 16
Steps:
- Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
- When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
- Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
- Add sliced potatoes to skillet. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
- Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
- Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
- While cooking chop up softened potato slices in skillet with utensil.
- Add garlic salt and seasoned salt (to taste if desired).
- Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
- Serve hot or warm.
Nutrition Facts : Calories 354.4, Fat 14, SaturatedFat 3.2, Cholesterol 58.1, Sodium 319.1, Carbohydrate 34.3, Fiber 4.8, Sugar 3.3, Protein 22.9
CHICKEN-POTATO CHOWDER
Make and share this Chicken-Potato Chowder recipe from Food.com.
Provided by adena mangis
Categories Chowders
Time 5h15m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Cut chicken into bite-sized pieces and saute until partially cooked; they shouldn't be cooked through.
- Add chicken, potatoes, vegetables, onion, and broth to slow cooker.
- Cover and cook on high 5 1/2 to 6 hours or until potatoes are tender. (Check periodically to make sure it isn't cooked before 6 hours).
- Add salt and pepper to taste.
Nutrition Facts : Calories 236.2, Fat 3.3, SaturatedFat 0.9, Cholesterol 13.9, Sodium 464.4, Carbohydrate 40.5, Fiber 5.6, Sugar 3.7, Protein 12.7
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