This chicken soup is delicious and hearty enough for a main course. Cook up a whole chicken for your Sunday lunch and then use the leftovers for a second meal! Cheddar cheese adds depth to the flavor and gives a creamy thickness. It’s easy to prepare this perfect comfort food for a chilly day. Prep Time: 15 minutes
 Cook Time: 30 minutes
 Servings: 4-6 Ingredients 4 tbsp. Butter
1 small onion, diced
1 cup carrots, diced
1/2 cup celery, diced
2 cup potatoes, cubed
3 cup Chicken Bone Broth
1 cup water
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 tsp. Celtic Sea Salt
1/4 tsp. pepper
1 cup Raw Cow Milk
3 tbsp. Einkorn Wheat Flour
2 cup cooked chicken, chopped
1 cup Shredded Cheddar
Pork Bacon (opt. for garnish) Directions Melt butter in 2 qt. cooking pot
Add chopped onion, carrots and celery.
Sauté on medium heat for 5 min.
Add cubed potatoes, broth, water.
Stir in garlic powder, thyme, salt, and pepper.
Simmer until the potatoes are tender about 15 min.
Whisk milk and flour together until there are no lumps. Stir into chowder.
Cook, and stir occasionally til thickened.
Add chopped chicken. (I cooked a whole chicken for our Sunday lunch and then used the leftovers for this chowder.)
When chicken is heated through, turn off heat and stir in the shredded cheddar cheese til melted. Serve and Enjoy!…