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Gluten Free Dairy Free Chicken Broccoli Chowder - Lunch Version

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Gluten Free Dairy Free Chicken Broccoli Chowder - Lunch Version

Lisa
The Cook
6 Servings
14 Ingredients
7 Comments

The perfect lunch for a cold day, this Chicken Broccoli Chowder is a creamy, comforting delight that leaves the gluten and dairy behind. A warm bowl of this herbaceous and vegetable rich soup will have you ready to take on the rest of your day with a full and happy tummy.

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6 Servings
14 Ingredients
7 Comments

Ingredients

  • 4 cups Chicken Broth/Stock
  • 2 tablespoons Olive Oil
  • 1 ¼ cups dice Onion, Red
  • 1 ⅓ cups dice Celery
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups dice Broccoli
  • ½ cups dice Carrot
  • 1 cup Almond Milk
  • ⅓ cups Flour, Gluten Free All-Purpose
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1 cup Water
  • 2 teaspoons Parsley, Dried
  • 2 teaspoons Basil, Dried
  • 1 teaspoon Salt

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large stockpot, bring chicken broth to a boil.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large stockpot, bring chicken broth to a boil.
  2. In a skillet, heat olive oil. Add onion and celery and saute until onions are translucent.
  3. Add garlic and continue to saute.
  4. Add the onion mixture to boiling broth.
  5. Add broccoli and carrots to broth mixture.
  6. Cover and simmer 10 minutes or until broccoli and carrots are tender.
  7. In a bowl, combine almond milk and flour. Add to soup mixture.
  8. Bring soup to a boil and continue to boil for 1 minute.
  9. Add chicken, water, parsley, basil, and salt. Continue to heat until warmed through, about 10 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
197
Total Fat
8g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
58mg
Sodium
952mg
Total Carbohydrates
12g
Fiber
1g
Sugar
3g
Protein
19g
WW Freestyle
3

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, low-histamine, egg-free, summer, kosher, diet, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, spring, low-histamine, egg-free, summer, kosher, diet, wwsmartpoints

7 Comments

Join the discussion

    1. Marianne, If you use potato flour, add it at the end of cooking and do not let it boil. I don’t know how the texture will be if you freeze it with the potato flour. Tapioca flour would be ok too, but again not sure how the texture will be once frozen. I personally would use arrowroot.Hope this helps! Happy cooking!

      Reply