Farmhouse Chicken Chowder

• 1-1/4 pounds boneless chicken breast or 3 cups cooked,* shredded or cut into bite-size pieces
• sea salt and fresh black pepper
• flour, for dusting raw chicken
• olive oil for sauteing
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1 teaspoon ginger, minced (or 1/4 teaspoon ground)
• 1 cup carrots, thinly sliced into coins
• 1/2 cup celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 cups parsnips, thinly sliced into coins
• 2 cups potatoes, cubed
• 2 cups sweet potatoes, cubed
• 1 cup corn
• 5 cups low-sodium chicken broth
• 1/3 cup fresh parsley, finely chopped
• 2 packed cups baby spinach, stacked and cut into thin ribbons (chiffonade)
• 1 pint heavy cream

Stove Top Directions:
1. If using raw chicken (for cooked chicken, skip this and go right to step 2) heat a few tablespoons of olive oil in a large soup or stock pot over medium heat. Cut the chicken into bite-size pieces; season well with salt and pepper and dust lightly with flour. Cook, turning often to brown on all sides. Remove from pan and set aside.
2. Add a few tablespoons of oil to the pan and over medium-low heat saute onion until tender and translucent; add garlic and ginger; saute until fragrant 2-3 minutes.
3. Add the carrots, celery and all the seasonings. Toss well and cook 5 minutes, stirring often.
4. Add parsnips, potatoes, corn, chicken broth, chicken and parsley. Bring to a simmer and cook 30 minutes, tasting often and seasoning as needed.
5. Add the heavy cream to a medium bowl and stir in 3 ladles of broth, one at at time. Stir into the soup along with the spinach; bring to a simmer 10 more minutes. Remove bay leaves before serving.
Crockpot Directions:
6. To a 5 or 6 quart stockpot combine everything but the heavy cream and spinach. If using raw chicken cut them in half rather than in bite-size pieces, season them well with salt and pepper and dust lightly with flour.
7. Cook 5-6 hours on high or 8 on low adding the heavy cream and spinach during the last hour or two. Mix the heavy cream with a few ladles of hot soup before adding to the pot. Remove chicken at the same time and shred or cut into bite-size pieces; add back to pot. Taste and season as needed. Remove bay leaves before serving.