Chicken Chowder
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 14 oz can of diced tomatoes with garlic, basil and oregano
  • 1 14 oz can of quartered artichoke hearts, drained
  • 1½ to 2 cups low sodium chicken broth
  • 2 chicken breasts cut in to small pieces
  • 1 sweet onion chopped small (1 cup)
  • 1 garlic clove,minced
  • ¾ cup roasted red peppers, chopped
  • 2 bay leaves
  • package saffron rice
  • olive oil
  • fresh black pepper to taste
Instructions
  1. Heat olive oil in soup pot.
  2. Add chicken, onion, garlic and cook until chicken is completely done.
  3. Add tomatoes and stock and bring to a boil.
  4. Reduce to simmer and add bay leaves, red peppers, fresh ground black pepper
  5. Simmer until heated through.
  6. While chowder cooks, prepare rice according to package directions.
  7. Discard bay leaves
  8. Ladle chowder into soup bowls and top with a large scoop of rice.
Notes
Substitutions and Variations:

In Season - use fresh tomatoes, 2 Tbs chopped fresh basil, 1 Tbs chopped fresh oregano

Vegetarian - substitute 2 cans of great northern white beans, drained and use vegetable stock

Mahatma Saffron Rice is a gluten free product

This recipe is gluten free
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/02/chicken-chowder-for-the-soul.html/