Chicken and Mushroom Chowder

Chicken and Mushroom Chowder

Joanie 5

"This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken."

Ingredients 1 h {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  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 into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
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Reviews 148

  1. 191 Ratings


The first time I made this chowder I followed the recipe exactly. The second time I made it, I made some changes which I think really improved the final results. I eliminated the water. I didn't see the need for it. I also eliminated the oregano. I think that was my biggest complaint with the recipe as is - for me the taste was overpowering. To add some flavor, I added chicken bullion, white pepper, parsley and onion powder. Lastly, I waited until the final step to add the chicken. Made as is – the chicken cooks too long – the end result is dried out or rubbery chicken. A tip for new cooks: Before transferring the flour/vegetable mix to the rice mixture stir about ¼ to ½ cup of chicken broth into the flour/veg mixture. This helps to eliminate lumps in your final product.


I made this last night and my hubby & I loved it! I used 2 cans of broth and brown rice, left out the water, added butter to the olive oil when cooking the veggies (used portobellas and put in extra because I love them)and then deglazed the pan with a little red wine and added that to the pot. I also used half & half and another 2/3 cup of 1% milk plus a little nutmeg at the end. I did add salt & pepper to taste as I was cooking. I almost always add more spices to any recipe I make but I think the recipe as it stands is a great one. I will definatley make this again and again!


I absolutely love this recipe. I've made it several times and always get rave reviews. It's definitely great comfort food. If I want to thicken it up, I add a can of Cream of Mushroom and it's wonderful. I find it easiest to put a couple chicken breasts in a slow cook all day with salt, pepper, and garlic salt. When I come home, I shred up the chicken (it's like butter by then) and use it for my soup. If I have too much chickent left over, I use it the next for soft chicken tacos or a BBQ chicken sandwich. Thanks so much for sharing!