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Lately, here on the blog, we’ve been talking soups for the fall and winter ahead! Today, I have for you a great option if you have gluten intolerance or Celiac Disease! If you are needing a hearty, delicious recipe that meets your health needs, this gluten free cheesy broccoli chicken chowder is just the thing!
I do not personally have anyone that lives in our home with dietary restrictions, but in the last year or so, my mother was diagnosed with Celiac Disease. It has been a whole learning curve for her, but also for me. So much I did not know about! Recently, she had surgery, and I wanted to make her a yummy meal that she could actually eat all of! I revamped this recipe to ensure that all the ingredients were gluten free, and the results were a worthy addition to my fall soups this season! As with so many of my recipes, I have also tried to ensure that this is made with cleaner more wholesome ingredients where possible.
What You Need to Make Gluten Free Cheesy Broccoli Chicken Chowder
- Metal Spoons/Utensils
- Liquid Measuring Cup
- Measuring Cups/Spoons
- Large Pot or Dutch Oven
- Sharp Knives or Chopper
- Potato Peeler
- Whisk
- Medium Saucepan
Ingredient List for Gluten Free Cheesy Broccoli Chicken Chowder
- 5 1/2 Tbsp Butter, divided (you will use this total amount but at different times in the recipe)
- 4 Medium Carrots, chopped
- 2 Stalks Celery, finely chopped
- 1 Medium Onion, chopped
- 2 cloves Minced Garlic (alternatively, you can use 2 tsp of this Organic Minced Garlic– it is GF!)
- 3 cups Swanson Chicken Broth (**Note: this isn’t my top pick for a clean chicken broth, but it is GF and some of the others are not expressly, so I chose this for this recipe!)
- 5 Medium Potatoes (or 4 Large), peeled and cubed
- 1-2 heads of broccoli (depending on how much you want in your chowder), florets chopped into bite-sized pieces
- 1/4 tsp thyme
- Salt and Pepper, to taste
- 2 fully cooked chicken breasts, cut in bite sized pieces
- 6 Tbsp Gluten Free Flour
- 3 Cups Whole Milk
- 1/2 Cup Organic Heavy Cream
- 2 cups cheddar cheese, shredded
- 1/3 cup grated parmesan cheese (**Note: Use caution! Many brands are not GF! The brand I have linked is gluten free.)
Directions for Gluten Free Cheesy Broccoli Chicken Chowder
- First, cook up your chicken breasts. I used my instant pot for this step. Cut chicken into bite sized pieces.
- Next prep all your veggies!! If you have not bought this amazing Ninja Food Chopper, trust me when I say, you will not regret the purchase! I have had mine for years, and it makes chopping veggies such as celery, onion, and garlic and absolute breeze!
- Next, melt 1 1/2 Tbsp butter in your Dutch Oven.
- Add carrots, onions, and celery and sauté until onions are translucent. Add the garlic and continue sauteing for a few more minutes.
- Next, add in the broth, potatoes, broccoli, thyme, salt, and pepper. Bring to a boil at medium-high, then lower heat to simmer, and put the lid on the dutch oven. Cook for 10-15 minutes or until veggies are tender. You don’t want mush, but definitely no crunch!
- Next, melt the remaining 4 Tbsp of butter in a medium sized saucepan. Add in your GF flour and stir with your whisk, being careful not to burn. We are making a roux to thicken our soup to that fantastic chunky chowder.
- Add your milk and cream to the flour/butter mixture and heat over medium heat until thickened. (Note: I found that this took much longer than with regular flour. I’m not sure if it was a fluke or not, but be patient- it should thicken up. If it doesn’t, you could add another Tbsp of GF flour but honestly, I think it just takes longer.)
- Once, the potatoes and broccoli are tender, add in your roux and stir to combine well. Stir in the chicken. Remove from heat.
- Lastly, we are going to add in our cheeses, stirring well until they are melted and completely combined!
Variations For Those Without Gluten Sensitivities
If no one is gluten free in your family, this recipe will work perfectly with regular ingredients. If I were to make this for my immediate family (no food sensitivities), I would simply substitute in an organic chicken broth for the Swanson (cleaner) and regular organic flour for the GF flour. I would serve it with butter bread as well, if no one had sensitivities! This is something we often do as a budget friendly way to bulk up a meal!
Did You Give It a Try?
Did you try out this recipe or even a non-GF variation if you don’t have sensitivities? Leave a comment below! I’d love to hear your thoughts!
Pin It For Later
Thanks for stopping in today! I hope you are enjoying the recent selections of different soups this season! Need more soups? Check out the soups listed below here at Life On Broomsage Hill, in case you missed them!
More Soups!
Instant Pot Hamburger Vegetable Soup
Or check out these from the blog Mama’s Front Porch Swing!
Gluten Free Cheesy Broccoli Chicken Chowder
This chunky, cheesy broccoli chicken chowder will definitely hit the spot on a cold day! Snuggle up and enjoy a big bowl that even those with gluten sensitivities can enjoy! The ingredients are completely safe, even for those with Celiac!
Ingredients
- 5 1/2 Tbsp Butter, divided (you will use this total amount but at different times in the recipe)
- 4 Medium Carrots, chopped
- 2 Stalks Celery, finely chopped
- 1 Medium Onion, chopped
- 2 cloves Minced Garlic (alternatively, you can use 2 tsp of this Organic Minced Garlic– it is GF!)
- 3 cups Swanson Chicken Broth (**Note: this isn’t my top pick for a clean chicken broth, but it is GF and some of the others are not expressly, so I chose this for this recipe!)
- 5 Medium Potatoes (or 4 Large), peeled and cubed
- 1-2 heads of broccoli (depending on how much you want in your chowder), florets chopped into bite-sized pieces
- 1/4 tsp thyme
- Salt and Pepper, to taste
- 2 fully cooked chicken breasts, cut in bite sized pieces
- 6 Tbsp Gluten Free Flour
- 3 Cups Whole Milk
- 1/2 Cup Organic Heavy Cream
- 2 cups cheddar cheese, shredded
- 1/3 cup grated parmesan cheese (**Note: Use caution! Many brands are not GF! The brand I have linked is gluten free.)
Instructions
- First, cook up your chicken breasts. I used my instant pot for this step. Cut chicken into bite sized pieces.
- Next prep all your veggies!! If you have not bought this amazing Ninja Food Chopper, trust me when I say, you will not regret the purchase! I have had mine for years, and it makes chopping veggies such as celery, onion, and garlic and absolute breeze!
- Next, melt 1 1/2 Tbsp butter in your Dutch Oven.
- Add carrots, onions, and celery and sauté until onions are translucent. Add the garlic and continue sauteing for a few more minutes.
- Next, add in the broth, potatoes, broccoli, thyme, salt, and pepper. Bring to a boil at medium-high, then lower heat to simmer, and put the lid on the dutch oven. Cook for 10-15 minutes or until veggies are tender. You don’t want mush, but definitely no crunch!
- Next, melt the remaining 4 Tbsp of butter in a medium sized saucepan. Add in your GF flour and stir with your whisk, being careful not to burn. We are making a roux to thicken our soup to that fantastic chunky chowder.
- Add your milk and cream to the flour/butter mixture and heat over medium heat until thickened. (Note: I found that this took much longer than with regular flour. I’m not sure if it was a fluke or not, but be patient- it should thicken up. If it doesn’t, you could add another Tbsp of GF flour but honestly, I think it just takes longer.)
- Once, the potatoes and broccoli are tender, add in your roux and stir to combine well. Stir in the chicken. Remove from heat.
- Lastly, we are going to add in our cheeses, stirring well until they are melted and completely combined!
[…] How To Make Gluten Free Cheesy Broccoli Chicken Chowder […]