My Favorite Soup

This is my absolute favorite soup, taken from none other than the Pioneer Woman herself.

Simple and Hearty Chicken and Rice Soup

I’ve had a few requests for the recipe, so here it is:

Prep Time: 30 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 6

Ingredients

• 1 cup (before Cooking) White Rice
• 2 whole Chicken Breasts
• 8 pieces (to 10) Chicken Bouillon Cubes
• 2 quarts (plus 2 Cups) Water
• ¼ cups Onion
• ¼ cups Green Bell Pepper
• ¼ cups Pimento (drained)
• ¼ cups Celery
• 6 Tablespoons Butter
• 4 Tablespoons Flour

Preparation Instructions

Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat 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.

****NOTE:  If you already have 2-3 cups of cooked chicken, just put water in a pot, put the bouillon cubes in and continue with the recipe, adding chicken later when it calls for it.

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 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. (You can vary the amount of rice based on your preferences).

Ladle into a bowl. Enjoy!