I decided to make some soup this week so I made Pioneer Woman's Chicken and Rice Soup. I had never tried it and it sounded delicious! It did not disappoint, as non of her recipe's ever do. It was so yummy the only thing missing with a warm baguette. Perfect for a cold fall night! Super easy and delicious - two must haves! If your looking for a great soup recipe try it out!
(photo and recipe from The Pioneer Woman)
Chicken and Rice Soup
- I cup (before cooking) white rice
- 2 whole Chicken Breasts (I used a roasted chicken from Costco)
- 8 pieces (to 10) 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 Butter
- 4 Tablespoons Flour
- Yellow Food Coloring
Cook your rice. I used a cooked roasted chicken from Costco but if you don't want to do that you can cook two whole chicken great and place them in a big pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce head 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 the diced veggies. Stir, then add the chicken. Spring 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 2-3 drops of yellow food coloring (not sure why but why not)
Ladle into a bowl. Enjoy!!!