 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Adapted from a recipe by Joanie . It's not a classic chowder, since it has no potatoes. Ingredients:
3 cups chicken broth |
1/2 cup water |
1 lb cooked chicken breasts or 1 lb chicken breast, cubed |
1 1/2 teaspoons dried oregano |
1/4 teaspoon ground black pepper |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 onion, finely chopped |
1 carrot, finely chopped |
3/4 lb mushroom, sliced |
3 tablespoons all-purpose flour |
1/2 cup uncooked long grain rice |
1 cup milk |
Directions:
1. In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. If using raw chicken, reduce heat to a simmer and poach 15 minutes before proceeding.
2. Heat olive oil in a medium skillet over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
3. Stir rice and milk into the mixture. Bring to a boil, then reduce to a simmer and continue to cook, stirring occasionally, until thickened, about 30 minutes.
|
|