Chicken and Mushroom Chowder


This is a wonderful all-in-one chicken dish perfect when you need to
whip up dinner quickly – even quicker if you already have leftover
cooked chicken.


  • 3 cups chicken broth
  • 1/2 cup water
  • 1 pound cubed cooked chicken breast meat
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked long grain rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3/4 pound mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 cup milk


  1. In a large saucepan,
    bring chicken broth and water to a boil. Stir in chicken, and season
    with oregano and pepper. Add rice, and reduce heat.
  2. 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
    broth mixture.
  3. Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Makes: 4 servings
Start to Finish: 60 mins


Print Friendly
Previous articleCajun Potato Soup
Next articleBuffalo Chicken Chili