Chicken & Rice Soup
"Quick & tasty. Excellent way to use up leftover chicken"
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
2 quarts
- Serves:
- 8
ingredients
directions
- Cook chicken in 8 cups of water with bouillon (or use leftovers).
- Once cooked, remove chicken & set aside to cool.
- Cook rice & set aside.
- Finely dice (or roughly dice, whatever floats your boat) vegetables & chicken.
- Set aside.
- Bring bouillon back to a boil.
- In a small pan melt 4 tablespoons butter.
- Add flour & stir to create a roux.
- Add roux to bouillon & stir to combine.
- Add 1 tbsp butter to pan & melt.
- Add vegetables to pan & saute for two to three minutes.
- Add chicken to vegetables, let all cook for another two to three minutes.
- Add to bouillon & stir.
- Add rice.
- Serve.
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RECIPE SUBMITTED BY
<p>Nothing special.</p>
