Thursday, February 28, 2013

Chicken and Rice Chowder

4 1/2 C chicken broth
1/2 C water
1-2 boneless chicken breasts, cooked and chopped
2 tsp thyme
1 1/2 C brown rice, cooked
1 TBLS olive oil
4 cloves, pressed garlic
1 large onion, diced
2 carrots, chopped
2 ribs celery, sliced
3 TBLS whole wheat flour
1 1/2 C milk

In a large saucepan, bring chicken broth and water to a boil and add the cooked chicken.  Add the thyme and cooked rice and reduce the heat.
In a skillet, heat oil, add garlic, onion, carrots and celery.  Cook until onions are translucent.  Add flour and combine well.  Dump this whole mixture into the broth and chicken mixture.
Stir milk into everything, simmer and stir occasionally, until thickened about 20-30 minutes.

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