Description
Sunshine Lemon Chicken Chowder is a bright, comforting soup packed with tender chicken, baby potatoes, cauliflower, and a hint of turmeric, all simmered to perfection in a flavorful chicken stock. Enhanced with fresh lemon juice and creamy coconut milk, this chowder is both nourishing and easy to prepare. It’s versatile enough to be made in a slow cooker, Instant Pot, or on the stovetop, making it a perfect choice for any weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric powder
- 1 cup chopped celery
- 1½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
- 4 cups chicken stock
- 1½ pounds boneless skinless chicken breasts (or thighs)
- 1-2 tablespoons freshly squeezed lemon juice
- ⅓ cup full fat canned coconut milk (or heavy cream)
- Chopped fresh parsley, for garnish
- Freshly ground pepper, to taste
Instructions
- Heat the Oil and Sauté Aromatics: In a large pot or the Instant Pot on sauté mode, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped yellow onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add Seasonings and Vegetables: Stir in 1/2 teaspoon of kosher salt and ½ teaspoon turmeric powder to the onions. Then add 1 cup chopped celery, 1½ pounds halved or quartered baby potatoes, and the cauliflower florets. Mix everything well to coat the veggies with the seasonings.
- Pour in Chicken Stock: Pour 4 cups of chicken stock into the pot, ensuring that the vegetables are covered. Give the mixture a gentle stir to bring the flavors together.
- Cook the Chicken: Place the 1½ pounds of boneless skinless chicken breasts (or thighs) into the pot, submerging them in the stock. Cover and cook on medium heat. If using the stovetop, simmer for about 25-30 minutes until the chicken and vegetables are tender. For Instant Pot, seal and cook on high pressure for 10 minutes, then quick release.
- Remove and Shred Chicken: Carefully remove the chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
- Add Shredded Chicken and Lemon Juice: Return the shredded chicken to the pot. Stir in 1-2 tablespoons of freshly squeezed lemon juice to brighten the flavor.
- Finish with Coconut Milk: Stir in ⅓ cup of full fat canned coconut milk (or substitute with heavy cream) to add creaminess to the chowder. Heat through gently without boiling to combine all flavors.
- Season and Garnish: Taste the chowder and add remaining ½ teaspoon kosher salt if needed. Sprinkle chopped fresh parsley and freshly ground pepper on top before serving.
Notes
- This chowder is light and nourishing, perfect for an easy weeknight dinner or anytime meal.
- It can be made in three ways: slow cooker, Instant Pot, or stovetop, making it versatile to fit your schedule.
- Use coconut milk for a dairy-free option, or heavy cream if you prefer a richer chowder.
- Adjust lemon juice to your taste for a more vibrant citrus flavor.
- For a spicier version, add a pinch of cayenne or red pepper flakes.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1 cup (1 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
