Chicken Vegetable Chowder

Course Soups & Creams
Prep. Time 15 mins
Cooking Time 20 mins
Yields 6 to 8 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 tbsp (15 ml) butter

1 cup (250 ml) chopped leeks or

onion

1 large potato, peeled and diced

1 cup (250 ml) sliced carrots

1 cup (250 ml) diced red pepper

1/2 cup (125 ml) small pasta shapes

2 cloves garlic, minced

1 tbsp (15 ml) all-purpose flour

10 oz (284 ml) 1 can chicken broth

3 1/2 cups (875 ml) milk

2 tbsp (30 ml) minced fresh dill

1 tbsp (15 ml) grated lemon peel

1 cup (250 ml) small broccoli florets, (optional)

2 cups (500 ml) diced chicken, uncooked

Salt

pepper, to taste

Instructions

In a large pot, melt butter. Add leeks and cook for 1 minute. Add potato, carrots, red peppers, pasta, garlic and flour, stirring well. Add broth, milk, dill and lemon peel and bring to a simmer.

Cover, reduce heat and simmer for 10 minutes or until pasta is tender. Do not boil.

Add broccoli and chicken and return to a low simmer for 5 to 7 minutes or until chicken is cooked and broccoli is tender.

Tips

Short on time' This chowder is just as hearty if you substitute 2 cups (500 mL) of your favourite mixed frozen vegetables for the carrots and red peppers. For extra zip, sprinkle on some fresh Canadian Parmesan cheese!

James Barber

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Nutritional Info

Per serving

Energy: 208 Calories
Protein: 17 g
Carbohydrate: 23 g
Fat: 5 g
Fibre: 2.1 g
Sodium: 389 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 23 % / 156 mg
Vitamin A: 47 %
Niacin: 93 %
Vitamin C: 29 %
Vitamin B6: 40 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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