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Chicken and Rice Chowder

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PREP TIME
15 min
COOKING TIME
105 min
TOTAL TIME
120 min
SERVINGS
8 servings
Lunch Dinner
Chicken and Rice Chowder
Ingredients
  • 2 (14 ounce) cans chicken broth
  • 2 cups uncooked brown rice
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 1 teaspoon chicken bouillon powder
  • 1 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 6 cups milk, divided
  • 3 cups chopped, cooked chicken meat
  • salt and pepper to taste
Instructions
1
Combine the broth and water in a large pot over high heat, stirring constantly to bring it to a rolling boil. Add the rice, chopped celery, and sliced onions to the pot; continue to cook until the liquid has been mostly absorbed by the rice, approximately 30 minutes. Remove from heat and set aside.
2
In a separate saucepan, melt the butter over medium heat; gradually add the flour, stirring continuously to form a smooth paste. Whisk in 4 cups of milk, adding it gradually and whisking constantly until the mixture is smooth.
3
Add the cooked sauce and chopped chicken to the rice mixture; then, gradually add some or all of the remaining 2 cups of milk to achieve your desired consistency. Season with salt and pepper; then, simmer the mixture over low heat, stirring every 15 minutes, for a total of 1 hour.