Chicken and Rice Chowder

Sharlene~W's Note:

Saving Dinner/Fall Serve with a green salad and whole-grain rolls.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 4 1/2 cups chicken broth
• 1/2 cup water
• 3 boneless skinless chicken breasts, cooked and chopped
• 2 teaspoons thyme
• salt and pepper
• 1/2 cup brown rice
• 1 tablespoon olive oil
• 4 garlic cloves, pressed
• 1 large onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 tablespoons flour
• 1 1/2 cups low-fat milk

Directions:

1. In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.
2. In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.
3. Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.

Reviews

[bmcnichol]

This was good but for us it had too much thyme in it. Next time I would cut the thyme in half. I also added some cheddar to the soup to add more thickness and flavor.

[KissKiss]

This is a good soup that (in my opinion) needs to be just a bit richer. I added about 1 1/2 tbsp of butter and a 1/2 cup of sharp cheddar to get it how I liked it. The whole family really enjoyed it, and I'll definitely be making it again with those substitutions. It's a great way to use up leftovers. Thanks!

[Chef #619980]

This soup is wonderful. It freezes beautifully (left out the milk until serving day). My children even asked for seconds. Very flavorful!