Chicken Potato Chowder

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 sprigs rosemary, chopped
• 3 stalks celery, chopped
• 1 medium yellow onion, chopped
• 6 cups chicken stock
• 3 chicken breasts
• 8 medium potatoes, peeled and chopped
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large stock pot, heat olive oil over medium-high heat.
• 3 add garlic and rosemary, sauté until fragrant (about 2 minutes).
• 4 sear chicken breasts in oil just until browned on each side.
• 5 place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. while the chicken is cooking, finish the rest of the soup.
• 6 add celery and onion to pot, sauté until just softened, 6-8 minutes.
• 7 add chicken stock and bring to a boil.
• 8 add chopped potatoes, cover. maintain a low boil until potatoes are soft.
• 9 when chicken is done, remove from oven, let cool slightly then shred or chop.
• 10 remove 2 cups of soup from pot and purée in a food processor, then return to pot. this will thicken the soup.
• 11 add shredded chicken and season with salt and pepper to taste.
• 12 the soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.