Special Diets

Chicken and Veggie Chowder

• From: Cooking During Stolen Moments

Ingredients

• 1/2 lb carrots, peeled and diced

• 1 1/2 lbs red potatoes, diced

• 1/2 lb fresh broccoli, cut into bite sized pieces (or frozen)

• 1/2 lb fresh cauliflower, cut into bite sized pieces (or frozen)

• 1/2 lb boneless, skinless chicken breasts

• 4 cups water

• 2 cups chicken stock

• 1 tsp salt, or to taste

• 1 tsp pepper, or to taste

• 1 tsp thyme, or to taste

• 1 1/2 cups whole milk

• 1 Tbs flour

• 2 Tbs water

Broccoli and cauliflower mingle with tender chicken in a flavorful broth.

Directions

• Place vegetables in a large stockpot. Top with chicken. Pour water and chicken stock into the pot. Add salt, pepper, and thyme.
• Bring to a boil and simmer until chicken is fully cooked and vegetables are tender, about 20 to 30 minutes. Remove chicken from pot and let cool.
• Using an immersion blender or potato masher, coarsely mash most of the vegetables. (You want a somewhat creamy consistency, but still keep some bigger chunks of vegetables.) Stir in the milk.
• In a small bowl, whisk the flour in 2 Tbs water until fully dissolved. Bring the soup to a boil and slowly pour in the flour mixture, stirring constantly. Let soup boil until thickened, about 5 minutes.
• Dice or shred chicken and add back to the pot. Stir until heated through. Re-season with salt, pepper, and thyme to taste, if desired.