Description
Sunshine Lemon Chicken Chowder is a light, nourishing, and flavorful dish perfect for an easy weeknight dinner or any time you crave comfort food. This versatile chowder combines tender chicken, baby potatoes, cauliflower, and aromatic spices, brightened with a splash of lemon juice and creamy coconut milk. It can be made effortlessly using a slow cooker, Instant Pot, or stovetop, making it convenient and adaptable for any kitchen setup.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon turmeric powder
- 1 cup chopped celery
Vegetables
- 1 1/2 pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
Protein
- 1 1/2 pounds boneless skinless chicken breasts or thighs
Liquids and Flavorings
- 4 cups chicken stock
- 1-2 tablespoons freshly squeezed lemon juice
- 1/3 cup full fat canned coconut milk or heavy cream
Garnish
- Chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables and chicken: Start by finely chopping the yellow onion and celery. Halve or quarter the baby potatoes, and separate the cauliflower into florets. Set these aside. If using chicken breasts or thighs, trim any excess fat if desired.
- Sauté aromatics: Heat the olive oil in a large pot or Instant Pot on the sauté setting over medium heat. Add the chopped onion and celery along with half of the kosher salt and turmeric powder. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-5 minutes.
- Add vegetables and chicken stock: Next, add the baby potatoes and cauliflower florets to the pot along with the remaining kale salt and pour in the chicken stock. Stir to combine the ingredients.
- Add the chicken and cook: Place the boneless skinless chicken breasts or thighs into the pot, submerging them in the broth. For stovetop, bring the mixture to a gentle boil, reduce heat, cover, and let simmer for about 25-30 minutes or until the chicken is cooked through and vegetables are tender. For Instant Pot, secure the lid and cook on high pressure for 8-10 minutes, then quick release the pressure. For slow cooker, set on low for 4-6 hours.
- Shred or chop the chicken: Remove the cooked chicken breasts or thighs from the pot and shred them using two forks or chop into bite-sized pieces. Return the chicken to the broth.
- Add creaminess and brightness: Stir in the canned coconut milk or heavy cream and freshly squeezed lemon juice. Adjust seasoning with freshly ground pepper and additional salt if needed.
- Garnish and serve: Ladle the chowder into bowls and sprinkle with chopped fresh parsley. Serve warm and enjoy the comforting, bright flavors of this nourishing lemon chicken chowder.
Notes
- This chowder is versatile and can be made using a slow cooker, Instant Pot, or stovetop depending on your preference and schedule.
- Use boneless skinless chicken thighs for a juicier, more flavorful dish or breasts for a leaner option.
- Adjust the amount of lemon juice to your taste for desired brightness.
- Full fat coconut milk adds creaminess and subtle sweetness, but heavy cream can be used as an alternative.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (of 6 servings)
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 618 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 73 mg
