Chunky Chicken & Mushroom Chowder

1. 1

   In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.

2. 2

   Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.

3. 3

   Remove the chicken from the broth and set aside the pot with the broth.

4. 4

   Remove and discard chicken skin and bones.

5. 5

   Tear chicken meat into large pieces; set aside.

6. 6

   To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.

7. 7

   Cover and simmer about 15 minutes, or until the potatoes are tender.

8. 8

   Add milk, cream, mushrooms, and the reserved chicken meat.

9. 9

   Bring to a boil.

10. 10

    Reduce heat, cover, and simmer 5 minutes.

11. 11

    Taste and add the remaining salt if needed, along with the Worcestershire sauce.

12. 12

    Serve with crusty French bread.

* Per serving · 4 servings · Values may vary.