Alexander's Shredded Chicken and Roasted Broccoli Chowder received this recipe from Alex, January 9th 2016. This young chef is quite the culinary star, so we strongly encourage you to try this!


    • Chicken Breast – 2 medium, cut into sizeable chunks.
    • Pancetta – 1 package.
    • White Onion – 1 medium, finely diced.
    • Red Onion – 1/2 medium, finely diced.
    • Garlic – 3-4 cloves, crushed and finely diced.
    • Sundried Tomato – 1-2, finely diced.
    • Baby Bok Choy – 3 little clusters, rinced, bottoms discarded, lower part of stalk sliced into lengths, leaves and upper stalk roughly chopped and set aside.
    • Lima Beans – 1/2 can, drained.
    • Broccoli – 4 heads, cut into small florets, stalk of one peeled and finely chopped.
    • Corn – 1 small can, drained.
    • Baby Carrots – 2 large handfuls chopped into rough chunks.
    • Golden Potatoes – 0.75lb (half a small bag) halved.
    • Vegetable Broth – 900ml tetrapack.
    • Cream – 237ml 15%.
    • Salt
    • Pepper
    • Olive Oil


    • Pre-heat oven to 375F. In a roasting pan, toss Broccoli Florets with some Olive Oil to coat and a generous amount of Salt. Put to the side.
    • Bring a small amount of Olive Oil to medium heat in a medium pan. Add Chicken and brown. Once chicken is not-quite-completely-cooked, transfer to cutting board and shred the chicken. This can be done by running a fork through the chicken or, if your fingers can handle the heat, by pulling it apart my hand. Add chicken to a bowl and put to the side.
    • Put a large soup pot on medium heat and cover bottom with thin film of Olive Oil. Once heated, add Pancetta and lightly brown (2-3 minutes). Add the White Onion, Red Onion, Garlic, Broccoli Stalk, Bok Choy Stalk, and Sundried Tomato and sweat for 8-10 minutes, stirring often. Season with Salt and Pepper (Note: the pancetta will add a lot of the necessary salt, so be careful not to overuse salt).
    • Place roasting pan with Broccoli Florets in middle rack of oven and roast for about 7-10 minutes, until the florets start to get brown and crispy.
    • Add Potatoes, Carrots, and Lima Beans to soup pot and stir gently to mix. Pour Vegetable Broth bring to a boil, and then reduce heat to simmer and cover until Potatoes are nearly cooked. You can stir a few times.
    • Once Broccoli Florets are done roasting, transfer them to a Ninja/Magic Bullet/small processor. Add a ladle full of soup and whiz until smooth. Add this delicious roasted, salty, green chowder to the soup.
    • Add Corn and Bok Choy Leaves. Stir for a minute and then gently add the Cream, stirring as you pour. Bring back to a gentle simmer and then add half the Chicken.
    • Ladle about half the soup into a blender, or in small batches in a Ninja/Magic Bullet/small processor. Blend until smooth and then reintroduce to the soup. Doing this in a Ninja/Magic Bullet/small processor will give you more control over your desired consistency.
    • Add remaining half of the Chicken to the soup, season to taste, and heat through.