Happy Wednesday! The work week is now officially more than half way over!! Tonight I’m going to share my families favourite soup recipe for Weeknight Wednesday. I can whip up this soup in about 45 minutes and it’s so, so yummy. I love making this soup when someone is feeling a little under the weather, or on a chilly Fall day. I bet once you try it, you’ll be adding it to your regular recipe list too! Here’s the recipe….
CHICKEN AND RICE SOUP
1 cup uncooked instant white rice
2 chicken breasts (with bone and skin)
8 cups of water
chicken bouillon – I use about 12 OXO sachets
6 tbsp. flour
1/2 cup yellow onion, diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced.
Cook white rice according to package directions. Set aside.
Place chicken breasts in a large pot and cover with 8 cups of water. Add in chicken bouillon. Bring pot to a boil, then cook over medium heat until the chicken is cooked through – about 25 minutes. If your water (broth) has evaporated too much at this point, you can add another 2 cups of water at this point. That’s what I do!
Remove the chicken from the pot and allow to cool a bit. Discard the skin and bones from the chicken and roughly chop the chicken into bite-size pieces.
Melt 4 tbsp. of butter in a skillet. Stir in 4 tbsp. of flour to make a roux. Continue cooking for a minute or so, until heated. Add the roux to the broth and stir until well combined.
Rinse out your skillet, and then melt the remaining 2 tbsp. of butter. Add the onions, carrots, and celery to the skillet. Cook until slightly tender. Add these veggies to your soup.
Add in your chopped chicken pieces and stir in your cooked rice.
Soup is served!
Recipe modified from The Pioneer Woman