Chicken Chowder

• 5 teaspoons olive oil, divided use
• 2 slices turkey bacon, chopped
• 1 medium onion, chopped
• 2 medium stalk celery, chopped
• 2 medium carrots, chopped
• 2 medium russet potatoes, peeled, cut into cubes
• 1 12 teaspoons finely chopped fresh thyme (or dried thyme leaves)
• 1 teaspoon sea salt (or Himalayan salt)
• 12 teaspoon ground black pepper
• 1 12 cups low-sodium organic vegetable broth
• 14 cup whole wheat flour
• 1 12 cups unsweetened almond milk
• 2 cups chopped chicken breasts

1. Heat 2 teaspoons oil in medium saucepan over medium-high heat.
2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
4. Add vegetable broth.
5. Bring to a boil.
6. Reduce heat to low.
7. Gently boil for 15 minutes.
8. Heat remaining 3 teaspoons oil in medium saucepan over medium heat.
9. Add flour; cook, stirring constantly, for 2 to 3 minutes.
10. Add 1 cup of hot liquid from medium saucepan; whisk until well blended.
11. Add this thickened mixture back to medium saucepan.
12. Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
13. Add almond milk and chicken; cook, stirring frequently, for 3 to 5 minutes, or until thickened.

olive oil, turkey bacon, onion, stalk celery, carrots, russet potatoes, thyme, salt, ground black pepper, vegetable broth, whole wheat flour, unsweetened almond milk, chicken breasts

Taken from www.food.com/recipe/chicken-chowder-524293 (may not work)