Creamy Chicken-Rice Chowder
A hearty chicken, vegetable and rice chowder using economical chicken thighs and creamy processed cheese.
3 pounds boneless, skinless chicken thighs*
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 cup all-purpose flour
3 (14.5-ounce) cans chicken broth
1 (16-ounce) package frozen mixed vegetables, thawed
1 1/2 cups uncooked quick-cooking rice
1 (16-ounce) package processed cheese product, cubed
- Cut chicken into cubes, and sprinkle with thyme and pepper. Brown chicken in a Dutch oven coated with vegetable cooking spray over medium-high heat.
- Whisk together flour and 1 can broth; add flour mixture, remaining 2 cans broth, and vegetables to chicken mixture. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 5 minutes. Reduce heat; add cheese, stirring until melted.
Makes 6 to 8 servings.
*3 pounds boneless, skinless chicken breasts may be substituted.