Chicken Potato Chowder Dairysoyegggluten Free Recipes

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
• Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
• Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Prick potatoes with a fork and wrap each potato in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
• Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
• Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
• Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
• Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
• Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
• Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
• Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Steps:

• Preheat oven to 350 degrees.
• In a large stock pot, heat olive oil over medium-high heat.
• Add garlic and rosemary, sauté until fragrant (about 2 minutes).
• Sear chicken breasts in oil just until browned on each side.
• Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
• Add celery and onion to pot, sauté until just softened, 6-8 minutes.
• Add chicken stock and bring to a boil.
• Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
• When chicken is done, remove from oven, let cool slightly then shred or chop.
• Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
• Add shredded chicken and season with salt and pepper to taste.
• The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.