Friday, June 19, 2009

Chicken Vegetable Rice Soup

Sorry about the greenish tint to that picture - I don't know what it was about the lighting, but all of my photos of this soup turned out that way. The soup really is yellow.

So, I got the original of this recipe from the Pioneer Woman, and of course changed it a bit as I desired. What resulted was a delicious, healthy soup that the entire family enjoyed and ate twice with no complaints. That makes a winner, in my book.


3 boneless, skinless chicken breasts
8 t. chicken bouillon (msg-free) OR 8 cubes bouillon
2 quarts water
1.5 cups brown rice, uncooked
3 cups water
1 onion, chopped
1 green pepper, chopped
3-4 carrots, chopped pretty finely
1/4 cup celery, chopped (optional)
6 T. butter, divided
4 T. flour
freshly ground pepper

Start by getting the rice going. In a sturdy pot with a tight-fitting lid, bring 3 cups water to a boil. Add brown rice (and a bit of salt and olive oil if desired), cover with lid, and reduce heat, simmering for 45 minutes, or until water is all absorbed.

While that's going, put the chicken breasts in a large pot and cover with 2 quarts water. Add bouillon (or cubes) and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until chicken is done. Remove chicken from pot and let cool a few minutes. Then shred or cube it (I prefer shredding) and set aside.

While both the chicken and rice are cooking, chop up your veggies. Once the chicken is done, get out a large skillet and melt 4 T. butter. Add 4 T. flour and whisk until smooth. Add to chicken broth still in pot and stir. Back in the skillet, melt the remaining 2 T. butter and add all those veggies. Cook over medium heat until tender. Toss that shredded chicken in there and stir to combine. Then dump the whole mixture into the waiting broth. By now, the rice should be done. Pour that in the soup as well and stir. That's it! You're done! Oh, add some freshly ground pepper and taste to see if you need more salt. Mine was fine as was.

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