Chicken and Rice Soup

Well, I think we're officially living in the rainy season now, which means only one thing . . . Soup!  I love, love, love soups.  They make me happy.  They make me feel a little bit like a kid, a little bit like a wise grandma.  I don't have a ton of soups in my arsenal yet, mainly because I've had a go to favorite since childhood, but lately I've had a notion for some simple chicken and rice soup.  This recipe originally came from the Pioneer Woman's blog, but I saw it on Annie's Eats as well.  It was yummy and exactly what I was looking for.  I omitted the green pepper and added diced carrots instead (personal preferences.)  And, that's one of the nice things about this recipe, you can really make it your own, omit the rice altogether, add noodles and ta da a great chicken noodle soup!

Chicken and Rice Soup

Ingredients:

1 cup white rice

2 chicken breasts ( I like to use bone in breasts for soups; more flavorful and moist meat)

2 quarts water (equals 8 cups)

8-10 chicken bouillon cubes

6 tbsp. butter, divided

4 tbsp. flour

¼ – ½ cup onion, diced

¼ cup green pepper, finely diced

¼ cup celery, finely diced

1 jar pimentos, drained (about ¼ cup)

Directions:

Cook white rice according to package directions, omitting any salt, until the water is just absorbed.  Set aside.

Place chicken breasts in a large stockpot and cover with 2 quarts water.  Add in bouillon cubes.  Bring to a boil, then cook over medium heat until the chicken is cooked through, about 20-25 minutes.  Remove the chicken from the pot and allow to cool a bit.  Roughly chop chicken and set aside.

Melt 4 tablespoons butter in a skillet.  Stir in flour to make a roux.  Continue cooking for a minute or so, until heated.  Add the roux to the broth and stir until well combined.  Rinse out the skillet, and then melt the remaining 2 tablespoons of butter.  Add the onion, green pepper, celery and pimentos to the skillet.  Cook until slightly tender.  Add in the chopped chicken pieces and stir until well combined.  Stir in cooked rice to taste. Pour all back into the stockpot of broth.

Source: adapted from The Pioneer Woman