Bay City Chicken And Rice Chowder - cooking recipe

Ingredients

4 chicken breasts (2 whole)
2 carrots, diced
2 ribs celery, diced
1 small onion, diced
1 can sliced mushrooms
3 cloves garlic, minced
1/2 c. bell peppers, diced
1 tsp. salt
1/4 c. butter
2 cans chicken stock
1 can cream of chicken soup
2 1/2 c. cooked rice
1 pt. half and half
1/2 tsp. rosemary

Preparation

Prepare chicken.
Remove skin and bone.
Lightly brown chicken in butter.
Remove chicken from pan; set aside.
Saute onions, carrots, celery, pepper, mushrooms and garlic.
Add chicken, rosemary, salt and chicken stock.
Simmer covered 1 hour.
Uncover and boil until liquid is not covering chicken (but not gone). Remove chicken and soup.
Whisk until smooth.
Add cooked rice and cut up chicken.
Heat until bubbling.
Stir in half and half. Salt and pepper to taste.
Serves 8 to 12.