Chicken and mushroom chowder

    Chicken and mushroom chowder


    210 people made this

    About this recipe: 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.

    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

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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.
    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 stock mixture.
    3. Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

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    Reviews (2)


    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

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