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Smoky Paprika Chicken Chowder

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A hearty and comforting chowder featuring smoky paprika and tender chicken, perfect for cozy fall evenings.

Ingredients

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  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 4 cups low-sodium chicken broth
  • 1 cup milk (or unsweetened almond milk for keto)
  • 1 cup frozen corn
  • 1 cup diced potatoes (omit for keto)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove and set aside.
  2. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.
  3. Add garlic, smoked paprika, and thyme. Stir for 1 minute until fragrant.
  4. Pour in chicken broth and bring to a simmer. Add potatoes (if using) and cook for 10 minutes.
  5. Shred the cooked chicken and return it to the pot.
  6. Add corn and milk. Simmer for 5 more minutes, then season with salt and pepper. Serve hot.

Notes

This chowder can be stored in an airtight container in the refrigerator for up to 3 days. Omit milk before freezing for longer storage.

Nutrition

Find it online: https://thestationrecipes.com/smoky-paprika-chicken-chowder-40-minute-comfort/

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