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

This is an allergen free recipe I created to feed my allergy ridden daughter. I wrote this down after we ate it, so cooking times may be off. The adults loved the taste, the kids were so-so about the taste, but they ate it. It seems to be good for either winter or a cool spring evening.

• Ready In: 1 hr
• Serves: 5
• Yields: 3 cups

Ingredients

• 2  tablespoons olive oil
• 1  lb chicken breast, diced into 1-inch pieces
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon marjoram
• 1⁄4 teaspoon  fines herbes
• 4  medium potatoes, peeled and sliced into 1/8-inch thick slices
• 1⁄2 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)
• 1⁄4 teaspoon  garlic salt (or to taste)
• 1⁄3 teaspoon seasoning salt (with paprika, or to taste)

Directions

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. Stir and cook them until slightly brown and mostly cooked through. The oil will be absorbed creating a dry sauté in your skillet.
5. Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
6. Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
7. While cooking chop up softened potato slices in skillet with utensil.
8. Add garlic salt and seasoned salt (to taste if desired).
9. Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
10. Serve hot or warm.