Go Back
–+ servings
Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop)

Comforting Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop)

A delightful Sunshine Lemon Chicken Chowder that combines creamy coconut milk, tender chicken, and fresh veggies, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides a cooking fat for sautéing vegetables.
  • 1 medium Onion Builds the flavor base; adds sweetness.
  • 2 stalks Celery Adds crunch and aroma.
  • 1 teaspoon Kosher Salt Enhances flavor and balances ingredients.
  • 1 teaspoon Turmeric Powder Adds color and mild earthiness.
For the Hearty Ingredients
  • 4 cups Baby Potatoes Contributes heartiness and texture.
  • 2 cups Cauliflower Florets Acts as a low-calorie companion.
  • 6 cups Chicken Stock Provides depth and flavor.
  • 1 pound Chicken Breasts/Thighs Offers protein and richness.
For the Creamy Finish
  • 1 cup Lemon Juice Brightens flavors; adds tanginess.
  • 1 can Coconut Milk/Cream Provides creaminess without dairy.
  • 1/4 cup Fresh Parsley Garnish for freshness and color.

Equipment

  • Crockpot
  • Instant Pot
  • Stovetop
  • skillet

Method
 

Step-by-Step Instructions
  1. Heat a splash of olive oil in a large skillet over medium heat. Once shimmering, add diced onions, celery, and half of the kosher salt, sautéing for about 5 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the ground turmeric, followed by baby potatoes and cauliflower florets, tossing to coat them evenly with the spiced oil. Cook for an additional 2–3 minutes.
  3. Pour in the chicken stock, ensuring all veggies are submerged. Gently place the chicken breasts or thighs into the pot. Give everything a quick stir.
  4. For a Crockpot, cover and cook on low for 6-7 hours or high for 3-4 hours. If using an Instant Pot, set it to cook on high pressure for 10 minutes, followed by a quick release. For the stovetop method, bring to a gentle simmer, cover, and cook for about 30 minutes.
  5. Once cooked, carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chowder, adding fresh lemon juice and creamy coconut milk. Stir well to blend.
  6. Ladle the Sunshine Lemon Chicken Chowder into bowls, garnishing with chopped fresh parsley. Serve hot with crusty artisan bread or garlic toast.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store leftover chowder in an airtight container for up to 3 days. This chowder freezes beautifully for up to 3 months.

Tried this recipe?

Let us know how it was!