Menu

Gluten Free Dairy Free Chicken Broccoli Chowder - Lunch Version

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 4 cups Chicken Broth/Stock
  • 2 tablespoons Olive Oil
  • 1 1/4 cups dice Onion, Red
  • 1 1/3 cups dice Celery
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups dice Broccoli
  • 1/2 cups dice Carrot
  • 1 cup Almond Milk
  • 1/3 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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 197 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 58mg Cholesterol
  • 952mg Sodium
  • 12g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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.
  10. Allow to cool completely.
  11. Divide between indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave for 1-2 minutes.

© 2024