Tuesday, November 15, 2011

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 bless├ęd 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}



4 comments:

  1. Looks yummy! Thanks for sharing!

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  2. I lovelovelove soup weather! We hardly get out of summer and I'm the crazy mother serving homemade soup to her family when it's really slightly too warm. Yum!!

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  3. Sounds like a lot of bouillion. It wasn't salty? Hope everyone is feeing better fast and that it doesn't spread.

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  4. it is a lot! haha! as long as you use unsalted butter...it tasted fine. but then again...my hubs DOES enjoy his salt!...so maybe for someone else, it could be...so you can just play around with the recipe until it satisfies your taste ;) And all are on the mend, PTL!

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Love is to the heart what the summer is to the farmer's year - it brings to harvest all the loveliest flowers of the soul. -Unknown