June 4, 2025
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
- 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.
- Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes.
- 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.
- Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through.
- 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
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)