One-pot Chicken Chowder
Soups loaded with all the good stuff like protein, healthy fats, and veggies are some of my favorite recipes to make this time of year. I love that this one is both dairy-free and gluten-free and only requires one pot!
Ingredients
- 1 8-oz pack Applegate no sugar-uncured bacon diced
- 2 cups shredded chicken from either a rotisserie chicken or 1 pound of chicken breasts poached and shredded
- 1 onion small dice
- 1 stalk celery small dice
- 1 large carrot small dice
- 1 red bell pepper small dice
- 2 cloves garlic minced
- 7 small organic red potatoes quartered
- 1 bunch Lactino kale stems removed, finely chopped
- 1 can organic unsweetened corn drained
- 5-6 cups chicken bone broth
- 1 cup organic unsweetened coconut milk
- 1 tsp salt (We love TDW Mineral Salt!)
- 1 tsp dry thyme
- 1 tsp garlic powder
- 1 bay leaf
Instructions
- Heat a large dutch oven over heat medium-high heat. Add in the diced bacon and begin to cook until all the fat has been rendered out of the bacon and looks crispy. Turn the heat down to medium if the bacon begins to brown too quickly. Remove the bacon to a plate lined with a paper towel. Set aside.
- Drain all but about a tablespoon of the bacon fat from the pan.
- Add in the onion, celery, carrot, red pepper and garlic. Saute for about 5 minutes until the veggies start to turn translucent.
- Next add in the diced red potatoes, corn, and kale. Stir around and season with the salt, garlic powder, and thyme. Cover with 5 cups of the chicken broth and add in the bay leaf. Bring to a boil then lower to a simmer and cook for 30 minutes or until the potatoes are tender.
- Add in the shredded chicken and coconut milk. Let cook for another 5 minutes.
- Taste and adjust the soup with more salt or pepper if needed.
- Garnish with the crispy bacon and enjoy!