Enjoy a piping hot bowl of this amazing homemade chicken and rice soup on any day of the week!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This is just one of those soul-feeding soups that’s easy to make and totally customizable according to your palate. “
Yep. After eating this chicken and rice soup i can attest to the fact that my soul was totally satisfied.
Ingredients
1 cup (before Cooking) Uncle Ben’s White Rice
2 whole Tyson Chicken Breasts
8 pieces (to 10) Lipton Chicken Bouillon Cubes
2 quarts (plus 2 Cups) Water
1/4 cup Onion
1/4 cup Green Bell Pepper
1/4 cup Pimento (drained)
1/4 cup Celery
6 Tablespoons Land O Lakes Butter
4 Tablespoons Gold Medal Flour
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.
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Quick Tip: To make this soup’s color more appealing add a few drops of yellow food coloring.
Thank you to Ree Drummond for this great recipe.
