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Wednesday, November 23, 2016

Homemade Chicken and Rice Soup


- 1.5 cups (before Cooking) Basmatti Rice
- 4 whole Chicken Breasts
- 10 Chicken Bouillon Cubes
- 16 cups Water
- 1 medium Onion 
- 1 medium Green Bell Pepper
- 2 medium carrots
- 1 can Pimento (Green Chillies)
- 2 large Celery ribs
- 6 Tablespoons Butter
- 4 Tablespoons Flour


Cook Rice. 
Place whole Chicken breasts in a pot; cover with 2 quarts of water. Add 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. Chop into bite-sized pieces.
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 vegitable finely diced. allow to partually cook. Add to broth. Stir, then add the chicken. 
Add in the cooked rice. (You can vary the amount of rice based on your preferences). 
Enjoy. It is that simple.

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