Chicken Mushroom Chowder

Total time: 35 minutes
    I used chicken breasts, but thighs would work as well. Either way, used skinned chicken to save on fat and calories. Because everything is sautéed briefly this is a quick-cooking soup; because it's a chowder, it's very thick. Add more stock or milk if you prefer it thinner.  This is enough for 2 meals or 4 persons.

 Ingredients:

• 2 chicken breasts
• 8oz (240gr) mushrooms  an interesting, forest variety if possible
• 2 onions
• 4 cloves garlic
• 4 - 5 carrots
• 3/4 cup (5oz, 150gr) basmati rice
• 2 tbs butter
• 2 tbs oil
• 4 tbs flour
• 4 - 5 cups  (32 - 40oz, 960 - 1200ml) chicken stock, depending on how thick you like it... personal taste
• 1 tsp thyme
• 1 cup (8oz, 240ml) milk

 Instructions:

• Cut chicken into bite-size pieces. 
• Chop onion. 
• Mince garlic. 
• Clean and roughly chop mushrooms and carrots.   
• In a large saucepan heat butter and oil over medium heat. 
• Add chicken and sauté 2 minutes. 
• Add onions and sauté 3 minutes. 
• Add garlic, mushroom, carrots and sauté 3 minutes. 
• Add flour and sauté 30 seconds. 
• Slowly stir in chicken broth, stirring constantly. 
• Add thyme and rice. 
• Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done. 
• Uncover, stir in milk and heat through.  Serve.

For leftover chowder.....

Chicken and Mushroom Chowder 'Vesuvius'  

Total time: 15 minutes
    If one can put an egg on pizza, why not add one to soup?  A poached egg nestled in the center of the chowder adds interest, flavor and a bit more protein to stretch the leftovers.  Plus, it's delicious!

 Ingredients:

• Chicken Mushroom Chowder
• chicken stock, optional
• 2 eggs
• 3 tbs vinegar,  any flavor, it's to help keep the eggs shaped nicely

 Instructions:

• Gently reheat soup.  If it's too thick, thin with a bit of chicken stock
• While soup heats poach egg: Fill a large skillet with water.  The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. 
• Heat water over medium-high heat.  Add vinegar. 
• When water is softly boiling poach eggs: one at a time break egg into a small saucer.  Swirl a spoon in the water where you will put the egg - off to one side.  When water is swirling drop egg into center.  With slotted spoon try to keep the white together. 
• Do next egg. 
• With regular spoon scoop some hot water over tops of eggs.
• Poach for 3 - 4 minutes or until white is set but yolk is still very soft.
•  When eggs are almost done ladle soup into bowls.  Remove eggs with a slotted spoon, drain briefly and gently add to soup.  Serve.