Chicken noodle soup is the epitome of classic comfort food, perfect for sick days, weeknight meals and cozy winter nights. However, if you’ve never tried its creamier counterpart, chicken chowder, you may have a hard time ever going back to broth. Chowders, in general, tend to be thicker than your average soup, and this super chunky chicken chowder is no exception. A meal within a meal, this gluten-free and dairy-free chowder is overflowing with good-for-you ingredients like tender organic chicken, russet and sweet potatoes, flavorful herbs and spices and for extra heartiness, red lentil penne. If you thought that was the end of the line for this chowder, think again. The toppings are reminiscent of a loaded baked potato, featuring green onions, coconut “bacon” bits and vegan cheese. It’s a fall recipe worthy of any weeknight meal, guaranteed to have you craving seconds for its warm and hearty goodness.
Chunky Chicken Chowder (Gluten-Free)
Ingredients
Ingredients
- 1 Tbsp. Nutiva Organic Coconut Oil - Buttery Flavor
- 1 yellow onion diced
- 3 tsp. garlic minced
- 1 lb. organic chicken breasts cubed
- 1 russet potato cut into 1/2-inch cubes
- 1 sweet potato cut into 1/2-inch cubes
- 6 cups chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- 3 tsp. tapioca starch
- 1/2 cup coconut cream
- 1 pkg. Explore Cuisine Organic Red Lentil Penne
Toppings
- Vegan coconut “bacon” bits
- Fresh thyme and parsley optional
- Green onions sliced
- Handful dairy-free cheese
Instructions
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In large pot over medium heat, heat oil. Add onions and garlic and sauté 2 minutes.
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Add chicken and potatoes and cook about 5 minutes, until chicken is cooked through.
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Add remaining ingredients except tapioca starch and cook 5 minutes.
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Add pasta and cook 7 minutes.
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Add coconut cream and tapioca starch, stirring to combine well.
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To serve, garnish with coconut bacon, fresh herbs, green onions and vegan cheese.
Recipe Notes
Get these ingredients and more at Vitacost.com
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