JACKIE ISLES
Nourish | Balance | Wellness
© 2019 by Jackie Isles
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My Yummy Creamy Chicken Chowder

May 3, 2016

 Prep Time: 20min  |  Cook Time: 30min   |  Serves: 6

 

Ingredients

  • 750g Chicken Stock

  • 750g  your favourite Milk, I use home made cashew

  • 2  to 3 tsp Himalayan Sea Salt

  • 1tsp Pepper

  • 200g Red Lentils

  • 150g of grated Carrot, Swede, Celery, Brown Onion

  • 350 g finely sliced button mushrooms

  • 300g organic finely chopped chicken thigh

  • 50 g Chopped chives

 

Instructions

  1. Put all ingredients in a soup pot (except the chives) and bring the soup to a boil stirring occasionally

  2. When boiling turn down the heat, and simmer soup for about 20 minutes with lid on, stirring occasionally so the lentils don't stick

  3. When the lentils have broken down and soup thickens to a chowder, turn off the heat.

  4. Adjust the flavours with salt and pepper and add the chives for colour and serve immediately

 

Tip:

  • This soup is so hearty its really a meal! It freezes well, so go crazy with the volume

  • As a vegeatarian option, use vegetable stock and add corn and red capsicum instead of using chicken

 

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