Chicken and Rice Chowder
Creamy, comforting, and packed with hearty ingredients, Chicken and Rice Chowder is the perfect one-pot meal to warm your soul. This recipe combines tender bites of chicken thighs, aromatic vegetables, and fluffy long-grain rice in a rich, velvety broth laced with fresh thyme and a touch of heavy cream. A pinch of garlic and a splash of olive oil bring out deep, savory flavors, while the addition of a bay leaf infuses every spoonful with earthy warmth. Ready in just an hour, this chowder is a weeknight lifesaver and a crowd-pleaser in chilly weather. Serve it piping hot with freshly chopped parsley for garnish and enjoy bowls of goodness that feel like a warm hug. Perfect for cozy family dinners, this chicken and rice chowder ticks all the boxes for wholesome, flavorful comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup long-grain white rice
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the diced onion, carrots, celery, and a pinch of salt. Cook for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the cut chicken pieces. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
Sprinkle the flour evenly over the chicken and vegetables, stirring for 1-2 minutes to coat everything well.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil.
Add the rice, thyme leaves, bay leaf, salt, and pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender.
Once the rice is cooked, remove the bay leaf. Stir in the heavy cream and simmer for an additional 5 minutes, adjusting the seasoning with more salt or pepper as needed.
Serve the chowder hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
