Natural Health and Wellness for the Whole Family

Chicken Chowder (Whole 30)

By Joanne Aponte, ND November 2, 2018

This is a delicious simple meal from the Whole 30.  The Whole 30 is a great resource for recipes, I highly recommend their cookbooks. To get a break from Chicken I often use turkey breast instead. Enjoy!

Ingredients:
1/2 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
1 lb boneless chicken thighs (I used boneless and skinless)
1 quart chicken or veggie broth
2 medium sweet potatoes, 1 inch cubed
1 head of broccoli cut into 1 inch pieces (save stems)
2 cloves garlic, minced
1 jalapeno, finely diced (optional)
1 14.5 oz can coconut milk
1 tbsp fresh cilantro, minced (I used dry cilantro and used about 1/2 tbsp)
1 lime juiced
1/2 small red onion, finely chopped

Directions:
Preheat oven to 350.  Mix salt, cumin, paprika, and cayenne in a small bowl.  Season chicken evenly with spice mixture.  Place chicken in pan and bake for 20-30 minutes.  Remove chicken and let rest for 5 min on cutting board.  Cut into 1 inch cubes.

While chicken is cooking, add broth to a medium sized pot.  Bring to a boil and then add sweet potatoes.  Cook until pots are fork tender (about 10 minutes).  Remove sweet potatoes from broth and set aside.

Add broccoli stems, garlic, and jalapeno (if you want) to the broth.  Reduce heat to medium  high and boil for 15 minutes.  Add the broccoli florets and coconut milk.  Continue to boil until the broccoli is very tender, about 5 minutes.  Remove pot from the heat.

Transfer the broth and veggies from the pot to a food processor or blender and blend until smooth.  Place the blended mixture back into the pot and add the cooked chicken, sweet potatoes, and cilantro.  Return the pot to medium heat, stir well, and cook for 2-3 minutes to reheat chicken and sweet potatoes.

Garnish the chowder with lime juice and finely chopped red onion.  Serve immediately.

Notes: I like to use butternut squash instead – you can either bake it separately and then add at the end or buy pre-diced butternut squash. I also like to blend everything including the sweet potato/squash to make a nice puree.

Recipe from The Whole 30 by Melissa and Dallas Hartwig

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.


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