Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free) Recipe

Name: Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb chicken breast, diced into 1-inch pieces; ½ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon thyme; ½ teaspoon marjoram; ¼ teaspoon fines herbes; 4 medium potatoes, peeled and sliced into 1/8-inch thick slices; ½ cup baby carrots, chopped into 1/4-inch pieces; 1 cup onion, chopped; 1 tablespoon fresh ginger, minced; 1 cup rice milk (vanilla, sweetened); 3 cups water; 1 (4 g) packet chicken bouillon (instant, sodium-free and glutten-free); ¼ teaspoon garlic salt (or to taste); ⅓ teaspoon seasoning salt (with paprika, or to taste)

Servings: persons

2 tablespoons olive oil
1 lb chicken breast, diced into 1-inch pieces
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon thyme
½ teaspoon marjoram
¼ teaspoon fines herbes
4 medium potatoes, peeled and sliced into 1/8-inch thick slices
½ cup baby carrots, chopped into 1/4-inch pieces
1 cup onion, chopped
1 tablespoon fresh ginger, minced
1 cup rice milk (vanilla, sweetened)
3 cups water
1 (4 g) packet chicken bouillon (instant, sodium-free and glutten-free)
¼ teaspoon garlic salt (or to taste)
⅓ teaspoon seasoning salt (with paprika, or to taste)

1
Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
2
When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
3
Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
4
Add sliced potatoes to skillet.
5
Stir and cook them until slightly brown and mostly cooked through.
6
The oil will be absorbed creating a dry saute in your skillet.
7
Add chopped carrots, onions and ginger.
8
Keep stirring until onions are soft and nearly clear.
9
Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
10
While cooking chop up softened potato slices in skillet with utensil.
11
Add garlic salt and seasoned salt (to taste if desired).
12
Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
13
Serve hot or warm.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb chicken breast, diced into 1-inch pieces, ½ teaspoon salt, ¼ teaspoon pepper, and more.

Yes, Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Potato Chowder (Dairy/Soy/Egg/Gluten-Free)

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