Chicken and Mushroom Chowder recipe

4 servings

3 cups chicken broth

1/2 cup water

1 pound cubed cooked chicken breast meat

1 1/2 teaspoons dried oregano

1/4 teaspoon pepper

1/2 cup uncooked long grain rice

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, finely chopped

1 carrot, finely chopped

3/4 pound mushrooms, sliced

3 tablespoons all-purpose flour

1 cup milk

In a large saucepan, bring chicken broth and water to a boil.

Stir in chicken, and season with oregano and pepper.

Add rice, and reduce heat.

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.

Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.