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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.
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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 cup
Amount Per Serving
Calories
247
Total Fat
7g
Saturated Fat
1g
Cholesterol
40mg
Sodium
841mg
Potassium
267mg
Total Carbohydrates
23g
Fiber
3g
Sugar
3g
Protein
19g
WW+ Points
6
WW SmartPoints
5

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!

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