Chicken and Rice Soup Recipe
Quick and easy comfort soup. I made this soup with ingredients that I had on hand in my pantry. You can dress it up more with more vegetables to make it more hearty, healthy and filling. Remember cooking from your pantry is fun because you can be flexible and add more ingredients to use up in your pantry or use less if that is what you have on hand and it still turns out great!
2-3 Cups of Chicken ( I get mine from Zaycon)
1 cup (before Cooking) White Rice
8 Chicken Bouillon Cubes
2 quarts Water for soup stock
2 cups water for rice
1 cup corn
1/4 cup Onion
1/4 cup Bell Pepper
1/4 cup Celery
7 Tablespoons Butter ( Coupons for Butter )
4 Tablespoons Flour ( Coupons for Flour )
Start by cooking your chicken. You can do this in your crock pot or in a stockpot. Add chicken to 2 quarts of water, add chicken bouillon and cook in crock pot on low for 3-4 hours or in stockpot bring water to a boil and reduce heat cooking chicken for about 20 minutes or until done.
Cook your rice. In a pan bring 2 cups of water and 1 T of butter to a boil. Add rice and reduce heat to low and cover. Cook white rice for 20 minutes or brown for 40 minutes. I did brown rice in this recipe because it is healthier than white rice. My family prefers white rice, but will eat the brown rice with our complaint.
Slice your vegetables of choice and saute in a pan with 2 tablespoons of butter. Add to chicken.
Melt 4 T butter in sauce pan and add 4 T flour to make a roux!
Stir until thickened, than add it to the chicken in your stock pan or crock pot. Add rice and stir soup until uniform.