Monday, November 9, 2015

{Allergy Free} Chicken Potato Chowder



I'm back with another fall soup recipe. My kids loved this soup! It is creamy comfort food with lots of potatoes.

Chicken Potato Chowder

1/3 cup Earth Balance Soy Free
1 onion, diced
6-8 carrots, peeled and diced
5 stalks celery, diced
1 tsp dried thyme
1/2 cup rice flour
4 cups chicken broth (or more as needed)
3 cups rice milk
8 yukon gold potatoes, diced
2 cups diced cooked chicken breast
salt and pepper to taste
parsley

Melt Earth Balance in large pot over medium heat.
Add onion, carrots, and celery and sauté until soft.
Add thyme and cook for a couple of minutes.
Stir in the rice flour and keep stirring for about a minute.
Then stir in chicken broth and milk.
Continue stirring until soup is slightly thickened.
Add potatoes and chicken.
Simmer on low until potatoes are tender.
Salt and pepper to taste.
Serve with parsley on top.

I will admit that I didn't measure all of my ingredients well as I was cooking, so you may need to use more liquid to make sure the potatoes are covered.
This makes one giant pot of soup so I had leftovers for another day!

This recipe is adapted from the one posted at Damn Delicious

No comments:

Post a Comment

Your comments are sweet as honey! Thanks for visiting the hive!

 
Content © Hives in the Kitchen | Design © 2012 Laura Jane
Unauthorized use of this site's design or code is strictly prohibited