Chicken and Rice Soup

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

Ingredients:
- 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

Directions:
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!!!