Thursday, January 28, 2010

Chicken soup

This is such a good soup! I made it yesterday and its so easy really and really yummy!! Go here to
Pioneer Woman
to see photos of it and the full recipe instructions.
*tip* The recipe below is Pioneer womans. When I made it I didnt use the pimentos or the food coloring. And I used a red pepper instead of a green pepper and I added chopped carrots to it also.
  • 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
  • Yellow Food Coloring
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.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). Add in 2 to 3 drops of yellow food coloring.Ladle into a bowl. Enjoy!

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