Ingredients

1/2 yellow onion, chopped
5 sticks of celery, chopped
2 cloves of garlic, chopped
4-5 sm. carrots, chopped
5 mushrooms, chopped
2 raw chicken breasts, cut in small cubes
1/2 tsp. thyme
1 bay leaf
1/2 tsp. pepper corn
1 pint heavy whipping cream
5 cups chicken/vegetable broth
1-1/2 tsp. red paprika
2 TBSP freshly chopped Italian Parsley
Salt & Pepper
1 cup cooked Basmati rice

Instructions

Melt 1 tsp. butter into 1 TBSP of vegetable oil. Sautee onions, celery, carrots in butter/oil until softened(approx. 20 minutes). Add mushrooms to sautee and stir. Continue to sautee for 2 minutes. Add chicken, stir, and continue to cook for 20 minutes. Season with salt & pepper. Add thyme, bay leaf, peppercorn, and paprika. Mix well and continue to cook for 10 minutes. Add heavy cream and broth and let simmer for 15 minutes. While chowder is simmering, prepare rice according to packaging instructions. Careful not to overcook rice. Add drained/cooked rice to individual serving bowls. Pour chowder over rice and enjoy.

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