Description
Sunshine Lemon Chicken Chowder is a light, nourishing, and flavorful dish perfect for an easy weeknight dinner. Featuring tender chicken, vibrant vegetables, and a bright lemony twist, this chowder can be effortlessly prepared using a slow cooker, Instant Pot, or stovetop for versatile cooking options.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric powder
- 1 cup chopped celery
Vegetables
- 1 ½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
Proteins & Liquids
- 4 cups chicken stock
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1-2 tablespoons freshly squeezed lemon juice
- ⅓ cup full fat canned coconut milk or heavy cream
Garnish
- Chopped fresh parsley
- Freshly ground pepper to taste
Instructions
- Prep the Aromatics and Vegetables: Heat olive oil in your chosen cooking vessel (slow cooker, Instant Pot, or a large stovetop pot). Add the finely chopped onion, sprinkle half of the kosher salt and turmeric powder, and sauté lightly until the onion becomes translucent and aromatic.
- Add Vegetables and Stock: Stir in the chopped celery, baby potatoes, and cauliflower florets. Pour in the chicken stock, ensuring the vegetables are mostly submerged.
- Incorporate Chicken: Place the boneless skinless chicken breasts or thighs into the pot, submerging them in the broth with the vegetables.
- Cook the Chowder: Depending on your method: For stovetop, simmer covered for about 30 minutes until chicken is cooked through and vegetables are tender. For Instant Pot, cook on high pressure for 10 minutes and do a quick release. For slow cooker, cook on low for 6-7 hours or high for 3-4 hours.
- Finish and Season: Remove the chicken breasts/thighs and shred or cube as preferred. Return the chicken to the pot. Stir in freshly squeezed lemon juice and coconut milk or heavy cream for richness and tang. Adjust seasoning with the remaining kosher salt and freshly ground pepper.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the fresh, bright flavors.
Notes
- This chowder is versatile and can be made in a slow cooker, Instant Pot, or on the stovetop depending on your preference and schedule.
- Using coconut milk gives it a subtle creaminess and slight coconut flavor, but heavy cream works well if preferred.
- Adjust the amount of lemon juice to your taste for more or less brightness.
- Using boneless skinless chicken thighs instead of breasts will yield a juicier texture.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stove.
Nutrition
- Serving Size: 1 serving
- 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
