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.
Ingredients
Serves: 4
- 750ml chicken stock
- 125ml water
- 450g cubed cooked chicken breast
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon pepper
- 100g uncooked long grain rice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 350g mushrooms, sliced
- 3 tablespoons plain flour
- 250ml milk
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- In a large saucepan, bring chicken stock and water to the 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 & ratings
Average global rating:
(196)
Reviews in English (153)
Basically a stroganoff m8. - 08 Jan 2016
Very tasty. Went down well with my lot and all from store cupboard ingredients. Will make again. - 01 Jun 2015
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 US | Canada)