A hearty chicken, vegetable and rice chowder
using economical chicken thighs and creamy processed cheese.
Creamy Chicken-Rice
Chowder
3 pounds boneless, skinless chicken thighs*
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 (14 1/2-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 11 cups.
*3 pounds boneless, skinless chicken breasts
may be substituted.
