- 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
- 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.
- 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.
- Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
04/26/2018
recipepes.com
Chicken and Mushroom Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
