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

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READY IN: 1hr
SERVES: 5
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    lb chicken breast, diced into 1-inch pieces
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 12
    teaspoon thyme
  • 12
    teaspoon marjoram
  • 14
    teaspoon fines herbes
  • 4
    medium potatoes, peeled and sliced into 1/8-inch thick slices
  • 12
    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)
  • 14
    teaspoon garlic salt (or to taste)
  • 13
    teaspoon seasoning salt (with paprika, or to taste)
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DIRECTIONS

  • Warm olive oil in non-stick skillet on medium heat then add chicken, salt, and pepper to begin cooking it.
  • When chicken is barely pink on the outside, add thyme, marjoram and fines herbs.
  • Continue cooking chicken until it is just about cooked through, then remove chicken and set aside, keeping warm.
  • 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.
  • Add chopped carrots, onions and ginger. Keep stirring until onions are soft and nearly clear.
  • Add rice milk, water and chicken bouillon packet (glutten-free, sodium-free) then stir well.
  • While cooking chop up softened potato slices in skillet with utensil.
  • Add garlic salt and seasoned salt (to taste if desired).
  • Cook down until about half to three-quarter of the liquid is absorbed and liquid mixture resembles a chowder.
  • Serve hot or warm.
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