Chicken Rice Soup

1. 1

   Cook the rice according to package instructions.

2. 2

   Place chicken breasts in a large soup pot; cover with 2 quarts of water. Add bouillon cubes. Bring to a boil and then reduce heat to medium and cook about twenty-five minutes. Remove the chicken from the pot and let cool for a few minutes. (Keep the water that is in the pot.) Chop/shred chicken into bite sized pieces.

3. 3

   Rinse celery and finely dice. Finely dice onion. Peel carrots and finely dice as well.

4. 4

   Melt 4 tablespoons of butter in a small saucepan. When it is all melted, add flour to make a roux. Stir until thickened and then whisk it into the pot of chicken broth. Stir well.

5. 5

   In a skillet, melt the last 2 tablespoons of butter and throw in the diced carrots. Cook for 10 minutes. Add the rest of the veggies and cook for 4 minutes. 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.

6. 6

   Finally add in the cooked rice into your soup pot. Add additional water if you wish your soup to be more 'brothy'. Allow to simmer for about an hour.

7. 7

   Serve along side some crackers or crusty bread!

* Per serving · 4 servings · Values may vary.

No additional tips available.