chicken and rice soup

Mike has caught Annaleigh's sinus infection.

{Of which she is on an anti-biotic for, and of which Mike is in the process of obtaining one.}

As a result, he is craving all things warm and cozy.

{Clothing, room temperature, bed, food....you get the idea}

So when I asked him the other day what he wanted for supper,

his reply was, in a cute-stuffed-up-nose-kinda-way, 

"some kind of soup" 

I began to search in cookbooks, on the web...

and I came across this blesséd concoction

{and gave it few of my own twists and tweeks}.

Honestly, it's one of the best soups I've ever eaten.

And Mike couldn't stop raving about it.

So I'm chocking it up to being {not choking it up...that would be gross} a success...

...and helping myself to another bowl...don't mind if do...

Chicken and Rice Soup 

What you'll need

1 cup {before cooking} brown rice

2 whole chicken breasts

8 pieces chicken bouillon cubes

2 quarts water

1/4 cup onion

1/4 cup green bell pepper

1/4 cup jarred roasted red peppers (drained)

1/4 cup carrot

1/4 cup celery

6 Tbl unsalted butter

4 Tbl flour

Make it

Cook up some rice.  Set aside.

Place 2 whole chicken breasts in a pot; cover with 2 quarts of water.

Add 8 bouillon cubes.  Bring to a boil and then reduce heat to medium and cook until chicken is done {about 20 minutes}.

Remove chicken from the pot and let cool for a few minutes.  Cut all the meat from the bones and chop into bite-sized pieces.  Set aside.

Finely dice the vegetables.  Set aside.

In a skillet, melt 4 Tbl of butter.  When it is all melted, make a roux by adding 4 Tbl of flour.  Stir until thickened and then add it to the pot of chicken broth.  Stir well.

In a skillet, melt 2 Tbl 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.

Let all the ingredients simmer in the pot for about 10 - 15 minutes.

Ladle into a bowl.  Enjoy!

{yields 6 servings}