Chicken Chowder

Name: Chicken Chowder
Ingredients: 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

13 ingredients

13 steps

Ingredients

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

Directions

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.