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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
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.
215 people made this
- 750ml chicken stock
- 125ml water
- 450g cubed cooked chicken breast
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon pepper
- 100g uncooked long grain rice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 350g mushrooms, sliced
- 3 tablespoons plain flour
- 250ml milk
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- In a large saucepan, bring chicken stock and water to the 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 stock mixture.
- Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
Reviews & ratingsAverage global rating:(197)
Reviews in English (154)
Basically a stroganoff m8.-08 Jan 2016
Very tasty. Went down well with my lot and all from store cupboard ingredients. Will make again.-01 Jun 2015
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.-06 Feb 2008
- ½ cup butter
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 small onion, finely diced
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 1 ½ cups white corn kernels
- 1 ½ cups yellow corn kernels
- 4 russet potatoes, diced
- 2 cooked rotisserie chicken breast halves, shredded
- 4 cups chicken stock, divided
- 2 ½ cups half-and-half
- 1 pinch nutmeg
- salt and ground black pepper to taste
Melt butter in a large saucepan over medium heat cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Chicken and mushroom chowder recipe - Recipes
Last week I posted that one of our meals was going to be Chicken Chowder. Unlike the other recipes, I wasn’t able to find it online and link to it. I was telling a friend of mine about it and since she wanted the recipe, I figured I’d share it here, too.
I was a bit nervous at first because I wasn’t sure it would be filling enough. Boy was I wrong! It is definitely filling and you probably won’t need seconds! The recipe says it serves two with leftovers, but I would say it serves three. There was seriously a ton and it was the first time in a long time that I made something that hubs told me he really liked before I asked him how everything was. Trust me, that’s saying something.
I don’t have any pictures other than the one from the book. If the other recipes in Whole30 or the Whole 30 program are as good as this, I may have to try it.
1/2 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
1 lb boneless chicken thighs (I used boneless and skinless)
1 quart chicken or veggie broth
2 medium sweet potatoes, 1 inch cubed
1 head of broccoli cut into 1 inch pieces (save stems)
2 cloves garlic, minced
1 jalapeno, finely diced (optional)
1 14.5 oz can coconut milk
1 tbsp fresh cilantro, minced (I used dry cilantro and used about 1/2 tbsp)
1 lime juiced
1/2 small red onion, finely chopped
Preheat oven to 350. Mix salt, cumin, paprika, and cayenne in a small bowl. Season chicken evenly with spice mixture. Place chicken in pan and bake for 20-30 minutes. Remove chicken and let rest for 5 min on cutting board. Cut into 1 inch cubes.
While chicken is cooking, add broth to a medium sized pot. Bring to a boil and then add sweet potatoes. Cook until pots are fork tender (about 10 minutes). Remove sweet potatoes from broth and set aside.
Add broccoli stems, garlic, and jalapeno (if you want) to the broth. Reduce heat to medium high and boil for 15 minutes. Add the broccoli florets and coconut milk. Continue to boil until the broccoli is very tender, about 5 minutes. Remove pot from the heat.
Transfer the broth and veggies from the pot to a food processor or blender and blend until smooth. Place the blended mixture back into the pot and add the cooked chicken, sweet potatoes, and cilantro. Return the pot to medium heat, stir well, and cook for 2-3 minutes to reheat chicken and sweet potatoes.
Garnish the chowder with lime juice and finely chopped red onion. Serve immediately.
Even though this picture is from Whole30, mine looked just like this, too.
Instant Pot Potato Soup
The Spruce Eats / Leah Maroney
Use your Instant Pot for this creamy potato soup recipe. It's ready in just 30 minutes and your family will relish the inviting flavor of chives, garlic, shallots, and thyme. Finish it off with bacon, sour cream, and shredded cheddar for a satisfying baked potato-like experience.
When I make chicken soup, I like to poach whole chicken breasts right in the broth. This not only gives the chicken broth a richer flavor, but it also protects the chicken from overcooking.
Also, cooked chicken is easier to cut into chunks than raw chicken. So you simply pull the cooked breasts out of the soup with tongs. Chop up the pieces. Then throw the chicken chunks back into the soup.
The cream provides enough fat to balance the Low Carb Creamy Chicken Mushroom Soup’s macros so it’s perfect for a ketogenic diet.
Although this Low Carb Chicken Mushroom Soup recipe is not dairy-free, it still tastes delightful if you leave the dairy out.
Of course, the broth is then thinner, and the soup is no longer “ketogenic.” Yet it is still low carb, high protein, and tantalizing to the tastebuds!
What does “deglaze” mean?
Deglazing means to pour liquid into a pan and let the simmering liquid help to loosen and lift the crusty particles on the bottom of the pan. You usually move the contents around with a wooden spoon to help the process along. This not only keeps the particles on the bottom of the pan from burning, but it also intensifies the flavor soup.
Can this be made in a crockpot?
Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing them in the slow cooker. Slow cook on low for 4-6 hours . Then add the cream mixture and slow cook another 30-60 minutes to thicken.
What can I use instead of sherry?
The sherry does a LOT for the flavor of this soup. It is the perfect complement to mushrooms. However, it is not absolutely necessary. You can find small bottles of cooking sherry at the grocery store. If you want to take it out, add in extra broth instead.
Can this soup be frozen?
Yes. It freezes well and will last in the freezer for up to 6 months. Just make sure to rewarm the soup at room temperature before reheating, then heat on medium-low so the cream doesn’t separate.
How long does it keep in the fridge?
This soup can keep in an airtight container in the fridge for 4 to 6 days.
Keto garlic mushroom chicken thighs
- 2 oz. 55 g butter
- 3 3 garlic clove, minced garlic cloves, minced
- ½ lb 220 g mushrooms, roughly chopped
- 1½ lbs 650 g boneless chicken thighs
- 1 tsp 1 tsp onion powder
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp dried thyme
- ½ tsp ½ tsp dried rosemary
- salt and pepper
- 2 tbsp 2 tbsp olive oil
- 1¼ cups 300 ml heavy whipping cream or crème fraîche
- 2 oz. 55 g parmesan cheese, grated
Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 4 servings. Please modify as needed.
In this recipe we used boneless, skinless chicken thigh fillets, which are slightly fattier and tastier than chicken breast. You can of course also use bone-in thighs with or without skin, chicken breast, turkey, pork fillet or pork chops. Adjust the cooking time accordingly. If using chicken thighs with skin, fry until skin is crispy and inside cooked.
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Yes. The cream may "break" or separate a little when reheating but it won't affect the taste.
What about the mushrooms? I assume you add them back in the cream sauce with the chicken.
You can either add them back into the sauce with the chicken, or spoon them on top of the plated dish.
A great meal both my husband and I enjoyed it immensely. Only one fault with your recipes and stops me from trying them out . the calls carbs fats and protein is not written in. I find it difficult to work them out as I am still a novice to Keto.However Thankyou for the Recipe.
The number in the colored circle is the amount of net carbs in the recipe. To see the amount of protein and fat, click the Nutrition+ tab under the list of ingredients.
Chicken and mushroom chowder recipe - Recipes
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