Simple, Hearty, Chicken and Rice Soup

Added by Ree on August 25, 2009 in Creamy Soups, Soups

Ingredients

• 1 cup (before Cooking) White Rice

• 2 whole Chicken Breasts

• 8 pieces (to 10) Chicken Bouillon Cubes

• 2 quarts (plus 2 Cups) Water

• ¼ cups Onion

• ¼ cups Green Bell Pepper

• ¼ cups Pimento (drained)

• ¼ cups Celery

• 6 Tablespoons Butter

• 4 Tablespoons Flour

• Yellow Food Coloring

Preparation Instructions

Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.

Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.

In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth.

Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.

Ladle into a bowl. Enjoy!

URL: http://tastykitchen.com/recipes/soups/simple-hearty-chicken-and-rice-soup/?print=1/#size3x5