1 slice uncooked bacon, diced (use the low fat variety)
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth/stock
6 small red potatoes
1 pound (500g) boneless, skinless chicken breasts, cut into 1/2" pieces (all fat removed)
2 cups reduced fat (skim) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill
Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay
leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the
potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and
cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the
salt and pepper to taste.
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth/stock
6 small red potatoes
1 pound (500g) boneless, skinless chicken breasts, cut into 1/2" pieces (all fat removed)
2 cups reduced fat (skim) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill
Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay
leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the
potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and
cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the
salt and pepper to taste.
Little Leakers
Chicken Chowder
