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