Gluten Free Chicken Corn Chowder/ Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 TABLESPOON BUTTER2 MED. ONION, CHOPPED (1 CUP)2 CLOVES GARLIC, FINELY CHOPPED2 CARTONS (32 OZ) GLUTEN FREE CHICKEN BROTH4 MEDIUM CARROTS, SLICED (2 CUPS)4 STALKS CELERY, CHOPPED (2 CUPS)1 TEASPOON LEMON-PEPPER SEASONING1 TEASPOON DRIED BASIL LEAVES1 TEASPOON PEPPER4 CUPS GLUTEN FREE ROTISSERIE CHICKEN3 CANS (15 oz/each) GLUTEN FREE CREAM-STYLE CORNCHOPPED FRESH PARSLEY, OPTIONAL1 1/2 CUPS UNCOOKED BROWN RICE ELBOW PASTA(6 oz)
In an 8 quart pot, melt butter over medium heat. Cook and stir onions and garlic in butter for about 5 minutes or until tender and transparent.
Add broth, carrots, celery, lemon pepper, basil, and pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until carrots are tender. Stir chicken, corn and pasta. Heat to boiling; reduce heat. Simmer uncovered 16 minutes or until pasta is tender. Sprinkle with parsley.
** You can easily save on some sodium by using a gluten free reduced sodium chicken broth and by using some homemade chicken you have for leftovers or from the freezer.
Serving Size: Makes about 14 servings
Add broth, carrots, celery, lemon pepper, basil, and pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until carrots are tender. Stir chicken, corn and pasta. Heat to boiling; reduce heat. Simmer uncovered 16 minutes or until pasta is tender. Sprinkle with parsley.
** You can easily save on some sodium by using a gluten free reduced sodium chicken broth and by using some homemade chicken you have for leftovers or from the freezer.
Serving Size: Makes about 14 servings
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 5.1 g
- Cholesterol: 26.0 mg
- Sodium: 861.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 3.1 g
- Protein: 13.7 g
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