Chicken and mushroom chowder

    Chicken and mushroom chowder

    Recipe photo: Chicken and mushroom chowder
    1

    Chicken and mushroom chowder

    (194)
    1hr


    211 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.

    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 

    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (194)

    Reviews in English (151)

    ReidMordenChurchWilliams
    0

    Basically a stroganoff m8.  -  08 Jan 2016

    0

    Very tasty. Went down well with my lot and all from store cupboard ingredients. Will make again.  -  01 Jun 2015

    by
    324

    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)

    Write a review

    Click on stars to rate