Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!)

Light, healthy, and bursting with flavor this Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner or for anytime. Can easily be made in the slow cooker, Instant Pot, or stovetop.

“I made this for dinner today, and my husband said it’s the best new recipe I’ve made lately! Even the kids ate it!” -Stacie

I love the ease of this lemon chicken soup, and that you can throw everything in the pot, give it a good stir, popping on the lid, and walk away.

Bonus points for the fact that it works for practically any special diet — though it certainly doesn’t taste like it.

This soup is super nourishing, too, and a hit of turmeric adds a burst of color and natural anti-inflammatory properties.

I’ve used coconut milk to add a creamy consistency, but don’t worry, it doesn’t add a strong coconut flavor.

You can also swap in cream if you prefer.

I used homemade chicken stock when I have it, but store bought low-sodium chicken stock or vegetable stock also works well.

Or for extra flavor use chicken bone broth!

Recipe Adaptations

1 | Not into lemon? Simply skip it. Or, add more if you like the tang.

2 | Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

3 | Don’t have or don’t want to use coconut milk? Heavy cream will work in its place.

This Recipe Is…

Dairy FreeGluten FreeNut FreePaleoWhole30

4.94 stars (48 ratings)

Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!)

Servings: 6

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Light, healthy, and bursting with flavor this Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner or for anytime. Can easily be made in the slow cooker, Instant Pot, or stovetop.

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Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 teaspoon kosher salt, divided
• ½ teaspoon turmeric powder
• 1 cup chopped celery
• 1 ½ pounds baby potatoes, halved or quartered
• 1 small head cauliflower, separated into florets
• 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

Optional Serving Suggestions

• Chopped fresh parsley and freshly ground pepper to taste

Equipment

• Instant Pot optional
• Slow Cooker optional
• Cutting Board
• Chef's Knife

Instructions 

Instant Pot Instructions

• Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
• Add the turmeric, stirring until fragrant.
• Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
• Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.
• When the pressure cooker timer is done, quick release the pressure.
• Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the lemon juice and coconut milk, stirring to combine. It's okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Slow Cooker Instructions

• Add the olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon salt, cooking until soft, stirring occasionally, about 5 minutes.
• Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quarter slow cooker.
• Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
• Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
• Remove the chicken,  and shred or chop into bite sized pieces. Add back to the slow cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, lemon juice, parsley or pepper if desired.

Stovetop Instructions

• In a large pot or Dutch oven, add the olive oil and heat over medium heat. Add the onion and ¼ teaspoon salt and saute for 4-5 minutes, stirring occasionally.
• Add the turmeric, stirring until fragrant.
• Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
• Cover, bring to a boil, then reduce to a simmer. Simmer, covered, on low for 30-40 minutes, or until the veggies are tender and the chicken shreds easily with a fork.
• Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pot, along with the lemon juice and coconut milk, stirring to combine. It's okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Notes

Not into lemon? Simply skip it. Or, add more if you like the tang.

Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

Don’t have or don’t want to use coconut milk? Heavy cream will work in its place.

Author: Robyn Conley Downs

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1 (of 6 servings), Calories: 343kcal, Carbohydrates: 29g, Protein: 32g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 618mg, Potassium: 1424mg, Fiber: 5g, Sugar: 2g, Vitamin A: 112IU, Vitamin C: 73mg, Calcium: 61mg, Iron: 3mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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