Tuesday, May 29, 2012

Garlic and Herb Chicken Hot Pot Chowder

A quick and easy hot pot chowder to prepare on a busy night that also happens to be  Gluten and Dairy-Free!  Bonus!



  • 2 tbsp. avocado oil
  • 6 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 3 sprigs of fresh dill, chopped
  • 2 fresh basil leaves, chopped
  • 3 small fresh oregano leaves, chopped
  • 1 small sprig of thyme, chopped
  • 1 can of corn kernels
  • 8oz can of chopped tomatoes
  • dash of Worcestershire sauce
  • 4 boneless, skinless chicken thighs, cut into small pieces
  • 3 Tbsp. sorghum flour
  • 5 cups organic free-range sodium reduced chicken stock
  • 1/4 cup dry red wine
  • salt and pepper to taste
  • 2 cups of GF noodles, should be small, such as the kinds you may find in chicken noodle soup


  1. In a large pot heat avocado oil and add chicken pieces.  Cook until golden brown, then add onions, garlic and fresh herbs, cooking until onions are translucent in color.
  2. Deglaze pan by adding the red wine, making sure you scrape all of the good bits off the bottom of the pan. 
  3. Add the flour and stir vigorously to mix well.  Almost immediately add the chicken stock a little at a time, making sure to continue stirring so that you don’t get any clumps of flour in your chowder. 
  4. Add the corn, tomatoes, Worcestershire sauce, salt and pepper.  Let come to a boil.
  5. Add your noodles of choice.  I used small round thin GF noodles as well as some GF orzo I had.
  6. Cook until the noodles are al dente and enjoy.

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