Cozy Chicken Chowder

luluesque_cozy chicken chowder

Wow, it has been many moons since my last post and “Lulu Original” recipe! I’ve been a tad bit busy, to say the least. I think you’ll like this recipe. I was inspired to make a cozy soup that was relatively quick and easy to make now that we have lost 1 hour of sunlight and the mercury has dipped well below 32°F.

Many of the ingredients may already be in your refrigerator and/or freezer, so just pop by your local grocer and pick up that rotisserie chicken.  As always, I encourage you to use organic ingredients if possible. Some vegetables just aren’t available organic, but it’s ok!

Enjoy! 🙂


  • organic avocado oil
  • 10 cups filtered water
  • 1 lb rotisserie chicken legs ~ shred the meat into desired size and discard skin and bones
  • 1 medium yellow onion ~ washed, peeled, and diced
  • 8 large cloves garlic ~ peeled, smashed and coarsely chopped
  • ½ lb white potatoes ~ washed and cut into small cubes
  • 5 large stalks organic celery ~ washed, ends discarded, cut into desired size
  • 2 medium organic carrots ~ washed, cut into small cubes
  • 1 large poblano ~ washed, seeds removed, cut into ½” pieces
  • 1 bag (16 oz) of organic vegetable mix (peas, green beans, carrots, corn)
  • organic curly parsley ~ washed, stems discarded, and chopped
  • 2 bay leaves
  • sea salt ~ to taste
  • evaporated cane sugar ~ to taste
  • freshly ground black pepper ~ to taste
  • red pepper flakes ~ optional


  • 1 cup organic, unbleached all-purpose flour
  • 1  cup water
  • sea salt ~ to taste
  • evaporated cane sugar ~ to taste
  • freshly ground black pepper ~ to taste


  1. Prep all your vegetables and flour mix.
  2. In a large stock pot, heat the oil on medium-high heat.
  3. Sauté the onion and garlic until translucent and aromatic. Add the potatoes, carrots, celery and sauté until half cooked.
  4. Add the 10 cups of water, chicken, and 2 bay leaves.
  5. Bring to a boil for a few minutes. Skim off the foam and discard.
  6. Lower heat to medium for a  soft rolling boil.
  7. Add sugar, salt, and any spices you’d like.
  8. Slowly stir in the flour mixture and cover the lid.
  9. Reduce heat to low and let it simmer for about 15 minutes.
  10. Serve with freshly ground black pepper and chopped parsley. Enjoy and stay warm!

*NOTE: I used 3 small potatoes and 2 chicken legs because I prefer my soup to be more “soupy” than with chunks of stuff.