Chicken and Mushroom Chowder

"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 moresee 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 b..." See moreecause 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 wond..." See moreerful. 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!"