Gluten Free Chicken Corn Chowder/ Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Gluten Free Chicken Corn Chowder/ Soup calories by ingredient


Introduction

A friend made this for us when we came to visit for lunch. I was touched that they remembered and so excited to find something my whole family loved. They found it on GlutenFreely.com. A friend made this for us when we came to visit for lunch. I was touched that they remembered and so excited to find something my whole family loved. They found it on GlutenFreely.com.
Number of Servings: 14

Ingredients

    1 TABLESPOON BUTTER
    2 MED. ONION, CHOPPED (1 CUP)
    2 CLOVES GARLIC, FINELY CHOPPED
    2 CARTONS (32 OZ) GLUTEN FREE CHICKEN BROTH
    4 MEDIUM CARROTS, SLICED (2 CUPS)
    4 STALKS CELERY, CHOPPED (2 CUPS)
    1 TEASPOON LEMON-PEPPER SEASONING
    1 TEASPOON DRIED BASIL LEAVES
    1 TEASPOON PEPPER
    4 CUPS GLUTEN FREE ROTISSERIE CHICKEN
    3 CANS (15 oz/each) GLUTEN FREE CREAM-STYLE CORN
    CHOPPED FRESH PARSLEY, OPTIONAL
    1 1/2 CUPS UNCOOKED BROWN RICE ELBOW PASTA(6 oz)

Directions

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