Chicken Chowder

Chicken Chowder

3 servings | 35 minutes



INGREDIENTS

• 2 slices Bacon (sliced)
• 2 Yellow Potato (medium, chopped)
• 1 Leek (large, sliced)
• 1 Carrot (medium, diced)
• 2 stalks Celery (sliced)
• 2 Garlic (clove, chopped)
• 1 tbsp Thyme (fresh)
• 4 cups Chicken Broth, Low Sodium
• 12 ozs Chicken Breast, Cooked (shredded)
• 1/2 cup Whipping Cream (at room temperature)



METHOD

1. Heat a large pot over medium heat. Once hot, add the bacon and cook for three to five minutes or until crisp. Set aside on paper towels, leaving the fat in the pot.
2. Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes.
3. Stir in the garlic and thyme and add the broth. Bring to a boil, then reduce the heat and simmer, half-covered, for 15 minutes.
4. Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through.
5. Serve topped with bacon. Enjoy!



NOTES

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is equal to approximately two cups.
• More Flavor: Add salt and pepper to taste. Use turkey breast instead of chicken.
• Dairy-Free: Use coconut cream instead of whipping cream.





Nutrition Facts ​
​Amount per serving​


342 calories
11g fat
26g carbs
33g protein