Matt's Recipes

Creamy Chicken Chowder

Chicken Soup

Yield6 servingsPrep15minCook30minTotal45min

Creamy Chicken Chowder

Chicken, potatoes, and carrots in a broth thickened with pureed cauliflower rather than a roux. Shred the chicken back into the pot at the end. From Whole Food for Your Family (Autumn Michaelis).

Ingredients

  • 3 tablespoons ghee
  • 1 medium yellow or white onion, diced
  • 1 tablespoon minced fresh garlic
  • 2 ½ to 3 ½ cups chicken broth or bone broth (2 ½ for an Instant Pot, 3 ½ for the stove)
  • 2 tablespoons flavor boost powder (below)
  • 1 teaspoon garlic salt
  • 1 lb boneless skinless chicken breasts, trimmed
  • 3 celery hearts, chopped
  • 2 cups baby carrots or 3 large carrots, chopped
  • 1 lb white or yellow potatoes (about 4 medium), chopped
  • 2 cups riced cauliflower
  • ½ cup full-fat coconut milk or other milk
  • 1 ½ cups frozen peas

Flavor boost powder

  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper

Instructions

  1. For the flavor boost powder, combine everything in a food processor and process until well mixed. Makes about 6 tablespoons and keeps 3 months sealed.

  2. Melt the ghee in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

  3. Combine the broth, flavor boost powder, and garlic salt in a bowl. Add the chicken breasts to the pot, then the celery, carrots, and potatoes, and pour the broth mixture over.

  4. Bring to a boil, reduce to a simmer, partially cover, and simmer 30 minutes, until the chicken is cooked through. In an Instant Pot, seal and cook on Soup for 20 minutes.

  5. Steam the riced cauliflower — 2 tablespoons water in a covered dish, 4 minutes in the microwave, works fine.

  6. Blend the steamed cauliflower, the milk, and 1 cup of broth from the pot until very smooth.

  7. Take the chicken out and shred it. Return it to the pot with the cauliflower mixture and the frozen peas, stir, and serve.

Notes

The flavor boost powder is the book’s house seasoning and turns up in several of its recipes. Worth making a jar.

Ghee is clarified butter. Butter works if you are not worried about the milk solids.

Freezes up to three months.

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