Thursday, January 22, 2009

Chicken and Mushroom Chowder

In an effort to find more low carb recipes, I decided to make Chicken and Mushroom Chowder that I found on However, I made some changes, so this is the recipe I used.

  • 3 cups water
  • 1 tablespoon of Better than Bullion, chicken flavor
  • 1 roasted chicken, meat removed and cubed/shredded
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked brown rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2onions, finely chopped
  • 1 carrot, grated
  • 3/4 pound baby portabella mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 cup low carb milk
  • 1/4-1/3 cup of white wine (The wine took the dish to another level)
  • salt to taste
*Next time I will also add different kinds of veggies: brussel sprouts, broccili, spinach, or green beans. I'm not sure watery veggies like squash would be a good addition. Next time I will change up the spices, the oregeno was fine but I think some parsley and a dash of cayane to spice it up a bit would be good too.

  1. In a large saucepan, bring water to a boil then add in Better than Bullion and let dissovle. Stir in chicken, and season with oregano and pepper or other spices you choose. Add rice, and reduce heat.
  2. 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.
  3. Stir milk (and other veggies that you choose to add) into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
  4. Add wine and salt at the end and stir and let heat for another minute or two.

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