Chicken Mushroom Chowder
Preparation and cooking time: 35 minutes
I used chicken breasts, but thighs would work as well. Either way, used skinned chicken to save on fat and calories. Because everything is sautéed briefly this is a quick-cooking soup; because it's a chowder, it's very thick. Add more stock or milk if you prefer it thinner. This is enough for 2 meals or 4 persons.
Ingredients:
- 2 chicken breasts, 300gr, 10.5oz
- 8oz (250gr) mushrooms an interesting, forest variety if possible, 225gr, 8oz
- 2 onions, 220gr, 7.8oz
- 4 cloves garlic, 12gr, .4oz
- 4 - 5 carrots, 240gr, 8.5oz
- 3/4 cup basmati rice, 135gr, 4.8oz
- 2 tbs butter, 28.4gr, 1oz
- 2 tbs oil, 27gr, .95oz
- 4 tbs flour, 40gr, 1.4oz
- 4 - 5 cups chicken stock, depending on how thick you like it... personal taste, 1000gr, 35.5oz
- 1 tsp thyme
- 1 cup milk, 240gr, 8.5oz
Instructions:
- Cut chicken into bite-size pieces.
- Chop onion.
- Mince garlic.
- Clean and roughly chop mushrooms and carrots.
- In a large saucepan heat butter and oil over medium heat. Add chicken and sauté 2 minutes.
- Add onions and sauté 3 minutes.
- Add garlic, mushroom, carrot and rice and sauté 3 minutes.
- Add flour and sauté 30 seconds.
- Slowly stir in chicken broth, stirring constantly.
- Add thyme.
- Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done.
- Uncover, stir in milk and heat through. Serve.
For leftover chowder.....
Chicken and Mushroom Chowder 'Vesuvius' Time: 15 minutes
If one can put an egg on pizza, why not add one to soup? A poached egg nestled in the center of the chowder adds interest, flavor and a bit more protein to stretch the leftovers. Plus, it's delicious!
Ingredients:
- Chicken Mushroom Chowder
- chicken stock, optional
- 2 eggs, 130gr, 4.6oz
- 3 tbs vinegar, any flavor, it's to help keep the eggs shaped nicely
Instructions:
- Gently reheat soup. If it's too thick, thin with a bit of chicken stock
- While soup heats poach egg: Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat.
- Add vinegar.
- When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
- Do next egg.
- With regular spoon scoop some hot water over tops of eggs.
- Poach for 3 - 4 minutes or until white is set but yolk is still very soft.
- When eggs are almost done ladle soup into bowls.
- Remove eggs with a slotted spoon, drain briefly and gently add to soup. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
| 2 eggs / per egg Calories: 186 / 93 Total Carbohydrates: 1 / .5 Dietary Fiber: 0 / 0 Total Fat: 13 / 6.5 Saturated Fat: 4 / 2 Cholesterol: 550 / 275 Protein: 16.5 / 8.25 Calcium: 69 / 34.5 Sodium: 182 / 91 |
With the egg....
