Appetizers / Soups / Salads

Chicken and Rice Chowder is for Dinner.

Chicken and Rice Chowder takes 20 minutes to prepare.

Chicken and Rice Chowder takes 20 minutes to cook.

Chicken and Rice Chowder makes 6 servings.

The ingredients for Chicken and Rice Chowder are:

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

Here is how you make Chicken and Rice Chowder:

(This recipe is from the "Saving Dinner" cook book.) In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and add salt and pepper; add rice and reduce heat. (I use boil in bag rice and just pour bag into broth so it is cooked all the way.) In a skillet, heat olive oil over medium-high heat. Add garlic, onion, and carrots; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the broth mixture in the saucepan. Stir milk into everything and continue to simmer, stirring occasionally, about 20-30 minutes.Number of Servings: 6Recipe submitted by SparkPeople user LANAENAE.

The nutritional information for Chicken and Rice Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 192.2

• Total Fat: 5.0 g
• Cholesterol: 23.7 mg
• Sodium: 1,249.4 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.4 g
• Protein: 20.0 g