If you’re craving a bowl of something both comforting and bright, you are going to fall head over heels for this Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe. It’s a gorgeous medley of tender chicken, creamy coconut milk, and that lovely burst of lemon that wakes up every bite. Whether you want to toss it in the Crockpot for a hands-off meal, whip it up quickly on the stovetop, or use your Instant Pot, this chowder adapts perfectly to your cooking mood. It’s heartwarming, nourishing, and just has that sunshine vibe you didn’t know your week needed.
Ingredients You’ll Need
Getting your ingredients together for this chowder is a breeze, but each one plays a vital role. From the tender baby potatoes to the zingy turmeric, every item helps build the layers of taste, texture, and color that make this dish so special.
- Olive oil: The base for sautéing, it adds a subtle richness and helps develop flavor.
- Yellow onion: Finely chopped for sweetness and depth, it softens beautifully as it cooks.
- Kosher salt: Essential for seasoning layers throughout the cooking process.
- Turmeric powder: A pinch adds beautiful golden color and earthy warmth.
- Chopped celery: Adds a crisp freshness and slight herbal note.
- Baby potatoes: Halved or quartered to provide creamy, tender bites in every spoonful.
- Cauliflower florets: For light earthiness and a lovely texture contrast.
- Boneless skinless chicken breasts or thighs: The hearty protein star, tender and juicy.
- Chicken stock: The flavorful broth base that ties all ingredients together.
- Freshly squeezed lemon juice: Adds that signature sunny brightness that lifts the whole dish.
- Full fat canned coconut milk or heavy cream: For luscious creaminess and silkiness.
- Chopped fresh parsley: A fresh, green garnish that adds a pop of color and flavor.
- Freshly ground black pepper: To taste, perfect for a gentle spicy kick.
How to Make Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe
Step 1: Prep Your Veggies and Chicken
Start off by prepping your ingredients like a pro. Chop that yellow onion and celery finely to build flavor in your base, halve or quarter the baby potatoes to ensure they cook evenly, and separate the cauliflower into nice bite-sized florets. If you’re using chicken breasts or thighs, give them a quick trim to remove any excess fat—this helps keep your chowder light but still juicy.
Step 2: Sauté for Flavor
Heat your olive oil in a large pot or Instant Pot on sauté mode. Add the chopped onion and celery with half of your kosher salt and the turmeric powder. Stir occasionally as the onions soften and become fragrant—it’s the aroma you want to bring that cozy anticipation for what’s to come. About 3-5 minutes here will open up amazing flavor foundations.
Step 3: Add Potatoes, Cauliflower, and Stock
Next, toss in the baby potatoes and cauliflower florets along with the remaining salt, then pour in your rich chicken stock. Stir to combine all the ingredients—this is where your chowder’s hearty body begins to take shape. The stock will gently cook the veggies and infuse them with amazing tastes.
Step 4: Cook the Chicken and Simmer
Now nestle the chicken breasts or thighs right into the broth, letting them soak up all the warmth. If you’re on stovetop, bring everything to a gentle boil, then reduce heat and cover to simmer for 25-30 minutes, or until the chicken is perfectly cooked and the veggies tender. Using an Instant Pot? Seal the lid and cook on high pressure for 8-10 minutes, then quick release. For Crockpot lovers, set it low for 4-6 hours for a melt-in-your-mouth texture.
Step 5: Shred the Chicken and Return to Pot
Once the chicken is done, pull it out and shred it with two forks or chop into bite-sized pieces. This step lets the chicken soak up every drop of the luscious broth when you return it to the pot, making every spoonful satisfying and tender.
Step 6: Add Creaminess and Lemon Zing
Stir in your choice of full fat canned coconut milk or heavy cream along with freshly squeezed lemon juice. This combo is pure magic—the creaminess smooths everything out, while the lemon juice adds that refreshing zing that makes this chowder sing. Taste and adjust seasoning with fresh black pepper and a pinch more salt if you like.
Step 7: Serve with Fresh Parsley and Enjoy
Ladle your beautiful Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe into bowls and sprinkle with chopped fresh parsley for a fresh, vibrant finish. Serve warm to enjoy the nourishing, bright flavors that feel like a sunny hug on a chilly day.
How to Serve Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe
Garnishes
Adding fresh parsley at the end brings a pop of color and a mild herbal sparkle, but you can also try a sprinkle of crushed red pepper flakes for heat or a few lemon zest curls for an extra citrus burst. A drizzle of good olive oil right before serving lends luxurious richness.
Side Dishes
This chowder pairs beautifully with crusty bread to soak up every last drop, a refreshing simple green salad for crunch, or even buttery garlic naan for something a bit different. Light, crisp sides balance the creamy chowder, making your meal feel complete.
Creative Ways to Present
For a cozy dinner party, serve this chowder in mini bread bowls for that wow factor. Or, place a dollop in a shallow bowl alongside a colorful spoonful of thyme or chive garnish for a bistro-style presentation. Even layering with a swirl of pesto can add a fun twist.
Make Ahead and Storage
Storing Leftovers
This chowder keeps so well in the fridge for up to 3 days. Store in an airtight container to maintain the fresh flavors and creamy texture. Just give it a good stir before reheating to bring back its luscious consistency.
Freezing
If you want to prep in advance, this chowder freezes beautifully. Pour it into freezer-safe containers and freeze for up to 3 months. When thawing, do so overnight in the fridge, then gently reheat on the stovetop over low heat to preserve the delicate flavors.
Reheating
Reheat your soup gently on the stovetop or in the microwave, stirring occasionally. If the chowder thickens too much, add a splash of chicken stock or water to loosen it up and regain that creamy, comforting texture you love.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy, especially if you’re cooking low and slow in a Crockpot. Both work wonderfully in this recipe.
Is it possible to make this chowder dairy-free?
Yes! Using full fat canned coconut milk instead of heavy cream keeps the dish creamy while making it completely dairy-free, without losing any of the luscious texture.
How can I make the chowder thicker?
For a thicker texture, mash a few of the baby potatoes against the side of the pot before adding the chicken back in, or add a teaspoon of cornstarch dissolved in cold water and simmer until thickened.
Can I prepare this recipe without an Instant Pot or Crockpot?
Definitely! The stovetop method is simple and quick, taking about 30 minutes. Just make sure to simmer gently to let the flavors develop and chicken cook through perfectly.
What’s the best way to adjust the lemon flavor?
Start with 1 tablespoon of freshly squeezed lemon juice and taste as you go. Add more in small increments for a brighter, zestier flavor until it perfectly suits your palate.
Final Thoughts
I can’t recommend this Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe enough if you’re after something that feels both nourishing and uplifting. It’s a simple, adaptable, and irresistibly comforting meal that practically glows with sunshine in every bowl. So go ahead, try it out and enjoy a crafter’s perfect hug in soup form—you won’t regret it!
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Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and bright Sunshine Lemon Chicken Chowder featuring tender chicken, baby potatoes, cauliflower, and a hint of turmeric, finished with creamy coconut milk and fresh lemon juice. This versatile recipe can be made using a crockpot, Instant Pot, or stovetop, perfect for a nourishing weeknight meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon turmeric powder
- 1 cup chopped celery
- 1½ pounds baby potatoes, halved or quartered
- 1 small head cauliflower, separated into florets
- 1½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken stock
- 1–2 tablespoons freshly squeezed lemon juice
- â…“ cup full fat canned coconut milk or heavy cream
- Chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Prep the Vegetables and Chicken: Finely chop the yellow onion and celery. Halve or quarter the baby potatoes, and separate the cauliflower into florets. Trim any excess fat from the chicken breasts or thighs if desired.
- Sauté Aromatics: Heat the olive oil in a large pot or Instant Pot on the sauté setting over medium heat. Add the chopped onion and celery along with half of the kosher salt and turmeric powder. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-5 minutes.
- Add Vegetables and Stock: Add the baby potatoes and cauliflower florets to the pot with the remaining kosher salt. Pour in the chicken stock and stir to combine the ingredients.
- Cook the Chicken and Chowder: Place the boneless skinless chicken breasts or thighs into the pot, submerging them in the broth. For stovetop cooking, bring to a gentle boil, reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through and vegetables are tender. For Instant Pot, secure the lid and cook on high pressure for 8-10 minutes, then quick release the pressure. For slow cooker, set on low for 4-6 hours until tender.
- Shred the Chicken: Remove the cooked chicken from the pot and shred using two forks or chop into bite-sized pieces. Return the shredded chicken to the broth.
- Finish the Chowder: Stir in the canned coconut milk or heavy cream and freshly squeezed lemon juice. Adjust seasoning with freshly ground black pepper and additional salt if needed.
- Serve: Ladle the chowder into bowls and sprinkle with chopped fresh parsley. Serve warm and enjoy the bright, nourishing flavors.
Notes
- You can substitute chicken thighs for breasts for extra tenderness and flavor.
- If you prefer a thicker chowder, mash some of the potatoes in the pot before adding cream.
- Coconut milk adds a subtle sweetness and creaminess but heavy cream can be used instead for a richer version.
- Adjust the lemon juice according to your taste for brightness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
