Chowders are definitely the least dairy-free of soups, prepared usually with butter, milk and cream. This recipe rendition of the traditional farmhouse chowder is significantly healthier than classic chowders, but it's still delicious and comforting, and it really hits the spot on a fall or winter day!
Prep Time: 1 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 3 hours
- 4 pounds boneless, skinless chicken breast
- 6 cups water
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 cup chopped carrot
- 6 large cloves garlic, finely chopped
- 1/4 cup chopped parsley
- 1/2 t. black pepper, plus more to taste
- 3 cups low-sodium chicken stock
- 2 T. olive oil
- 2 T. all-purpose flour
- 1/2 cup soy milk, almond milk or coconut milk (use coconut milk for richer soup)
- Salt, to taste
1. Place the chicken, water, half of the onion, half of the celery, half of the carrot, half of the garlic, parsley, and black pepper in a small stock pot. Bring the mixture to a boil, then reduce the heat, cover and let simmer for 45 minutes to 1 hour.
2. Remove the chicken and let cool until it is cool enough to handle, then chop into bite-sized pieces. Strain the broth into another pot through a mesh sieve, discarding the cooked vegetables. Add the chicken stock to the broth and set aside.
3. In the large stockpot, heat the oil over medium heat. Add the flour and the remaining onion, celery, carrot and garlic, stirring constantly until the onions are fragrant and translucent, about 4-6 minutes. Whisking constantly, add the flour and cook for about 1 minute, then whisk in the chicken broth, making sure to stir constantly to avoid any clumping. Bring the mixture to a boil, add the parsnip, and cook until tender, about 8 minutes more. Add the cooked chicken and soy milk, and heat until just warmed. Serve at desired temperature with additional salt and pepper to taste.