This is much more than a soup, but not quite a chowder. I’m not sure how to explain it other than pure creamy deliciousness! Perfect for those cold winter evenings!
4 cups water
3 cups whole milk
6 chicken thighs
2 1/2 cups Jasmine rice
4-6 celery stalks
4-6 large fresh carrots, sliced
1 cup frozen peas
6 TBSP butter
2 TBSP dried parsley
2 tsp oregano
2 tsp salt
1 tsp black pepper
During cooking, loosely place a lid on the pot to reduce evaporation of liquids and decrease cooking time but make sure it doesn’t boil over at any time.
Cook celery in the water for 15-20 minutes, until tender.
Add chicken thighs, sliced carrots, parsley, oregano, salt and pepper and boil for about 15 minutes. Make sure chicken is cooked through and not pink in the middle.
Remove chicken and shred or cut into bite size pieces.
Add peas, milk, and butter and continue to cook.
Return chicken to pot and add rice.
Boil on medium high about 15 minutes, until rice is soft.