Creamy chowder brimming with chicken, dill pickles, rice, and fresh herbs. Hearty, tangy, and satisfying.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 3 cloves garlic, minced
07 - 1 cup dill pickles, chopped
08 - 2 tablespoons pickle juice
09 - 1/4 cup fresh dill, chopped
→ Grains & Broth
10 - 2/3 cup long-grain white rice, rinsed
11 - 6 cups low-sodium chicken broth
→ Dairy
12 - 1 cup half-and-half
13 - 2 tablespoons unsalted butter
→ Seasonings
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon smoked paprika
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the rice and toast for 1 minute, then pour in the chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
04 - Stir in the shredded chicken, chopped dill pickles, pickle juice, salt, pepper, and paprika. Simmer for another 10 minutes, until the rice is tender and flavors meld.
05 - Lower heat to medium-low. Stir in the butter and half-and-half. Simmer gently (do not boil) for 5 minutes to heat through and thicken slightly.
06 - Remove from heat. Stir in fresh dill. Taste and adjust seasoning, adding more pickle juice or salt if desired.
