Sunshine Lemon Chicken Chowder

Creamy lemon chicken soup with chicken, potatoes, and cauliflower. Dairy-free, and made in the slow cooker, stove and Instant Pot.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 400

Cook the Onion: Add 1 tablespoon olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon of the salt, cooking until soft and stirring occasionally, about 5 minutes.
Add the Aromatics: Add the black pepper, turmeric, and garlic, stirring until fragrant, about 30 seconds.
Add to the Slow Cooker: Carefully transfer the onion mixture to a 6-quart slow cooker. Add the celery, potatoes, cauliflower, and ¾ teaspoon of salt, stirring to combine.
Add the Stock and Chicken: Add the chicken stock and chicken, stirring until well combined.
Cook: Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken is cooked-through and the vegetables are tender.
Finish: Remove the chicken and shred or chop into bite-sized pieces, then add back to the slow cooker.
Stir in the lemon juice, coconut milk, and ½ teaspoon of salt. Taste, adding additional salt, pepper, or lemon juice if desired.

Cook the Onion: Add 1 tablespoon olive oil to a large soup pot or Dutch oven over medium heat. Add the onion and ¼ teaspoon of salt, cooking until soft and stirring occasionally, about 5 minutes.
Add the Aromatics: Add the pepper, turmeric, and garlic, stirring until fragrant, about 30 seconds.
Add the Vegetables: Add the celery, potatoes, cauliflower, and ¾ teaspoon of salt, stirring to combine.
Add the Stock and Chicken: Add the chicken stock and chicken, stirring until well combined.
Simmer: Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, until the chicken is cooked-through and the potatoes are tender.
Shred the Chicken: Remove the chicken and shred or chop into bite-sized pieces. Add back to the pot.
Finish and Serve: Stir in the lemon juice, coconut milk, and ½ teaspoon of salt. Taste, adding additional salt, pepper, or lemon juice if desired.

Cook the Onion: Add 1 tablespoon olive oil to an electric pressure cooker. Turn to sauté, then add the onion and ¼ teaspoon of salt, cooking for 7 minutes and stirring occasionally.
Add the Aromatics: Add the pepper, turmeric, and garlic,, stirring until fragrant, about 30 seconds. Turn off the sauté setting.
Add the Vegetables: Add the celery, potatoes, cauliflower, and ¾ teaspoon of salt, stirring to combine.
Add the Stock and Chicken: Add the chicken stock and chicken, stirring until well combined.
Pressure Cook: Secure the lid, select the manual setting, and set to high pressure for 20 minutes.
Release the Pressure: When the timer is done, quick release the pressure and carefully remove the lid.
Shred the Chicken: Remove the chicken and shred or chop into bite-sized pieces. Add back to the pressure cooker.
Finish and Serve: Stir in the lemon juice, coconut milk and ½ teaspoon of salt. Taste, adding additional salt, pepper, or lemon juice if desired

Coconut Milk: Use coconut milk from a can (not coconut beverage) for this recipe. Be sure to give the can a good shake, as sometimes the cream separates from the coconut water. If it’s separated when you open the can, stir it with a fork until smooth. Coconut milk does not lend a strong coconut flavor to this soup, and I used it to keep it dairy free. If you don’t have it or don’t want to use it, heavy cream is an excellent substitute.