Easy Chicken Chowder
This is a great one pot chicken dish which is ideal for weeknight cooking. It's even easier if you use leftover cooked chicken.
Ingredients
Serves: 4
- 3 cups (750ml) chicken stock
- 1/2 cup (125ml) water
- 500g cubed cooked chicken breast meat
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon pepper
- 1/2 cup (90g) uncooked long grain rice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 300g mushrooms, sliced
- 3 tablespoons plain flour
- 1 cup (250ml) milk
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- In a large saucepan, bring chicken stock and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice and reduce heat.
- Heat olive oil in a medium saucepan over medium heat and saute garlic, onion, carrot and mushrooms until tender. Thoroughly mix in the flour. Transfer to the stock mixture.
- Stir milk into the mixture and continue to cook, stirring occasionally, until thickened, about 30 minutes.
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Reviews and Ratings
Global Ratings:
(196)
Reviews in English (153)
The first time I made this chowder I followed the recipe exactly. The second time I made it, I made some changes which I think really improved the final results. I eliminated the water. I didn't see the need for it. I also eliminated the oregano. I think that was my biggest complaint with the recipe as is - for me the taste was overpowering. To add some flavor, I added chicken bullion, white pepper, parsley and onion powder. Lastly, I waited until the final step to add the chicken. Made as is – the chicken cooks too long – the end result is dried out or rubbery chicken. A tip for new cooks: Before transferring the flour/vegetable mix to the rice mixture stir about ¼ to ½ cup of chicken broth into the flour/veg mixture. This helps to eliminate lumps in your final product. - 06 Feb 2008 (Review from Allrecipes USA and Canada)
I made this last night and my hubby & I loved it! I used 2 cans of broth and brown rice, left out the water, added butter to the olive oil when cooking the veggies (used portobellas and put in extra because I love them)and then deglazed the pan with a little red wine and added that to the pot. I also used half & half and another 2/3 cup of 1% milk plus a little nutmeg at the end. I did add salt & pepper to taste as I was cooking. I almost always add more spices to any recipe I make but I think the recipe as it stands is a great one. I will definatley make this again and again! - 04 Dec 2007 (Review from Allrecipes USA and Canada)
I absolutely love this recipe. I've made it several times and always get rave reviews. It's definitely great comfort food. If I want to thicken it up, I add a can of Cream of Mushroom and it's wonderful. I find it easiest to put a couple chicken breasts in a slow cook all day with salt, pepper, and garlic salt. When I come home, I shred up the chicken (it's like butter by then) and use it for my soup. If I have too much chickent left over, I use it the next for soft chicken tacos or a BBQ chicken sandwich. Thanks so much for sharing! - 29 Oct 2003 (Review from Allrecipes USA and Canada)