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Friday, May 7, 2010

Chicken and Wild Rice Chowder

This is a great way to use up leftover chicken. If you cut up the carrots and celery in advance, this recipe can be prepared very quickly.

1 cup Carrots, sliced (2 medium) 
1 cup Celery, sliced (2 stalks)
1 cup Mushrooms, quartered
1 tsp Garlic, minced
2 TB Butter
1 TB Olive Oil
3 TB All-Purpose Flour
2 14-oz cans Chicken Broth
1 cup Precooked Chicken Breast, diced
3/4 cup Cooked Wild Rice
1/4 tsp Ground Black Pepper
1-1/2 cups Milk

In a medium saucepan heat butter and olive oil. Add carrots, celery, mushrooms and garlic and saute until tender. Stir in flour and mix to coat. Add broth, chicken, wild rice and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk and heat through.  Serves 4.

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