A simple and versatile chicken and rice soup. Throw in your leftover rice, vegetables, chicken or turkey. A simple roux gives thickens the soup perfectly. Let it all simmer and enjoy this delicious and nutritious soup!
2 Chicken breasts (approximately 2 cups of meat)
5-6 Cups Chicken broth
2 Medium Carrots (peeled and diced)
½ Medium Onion (diced)
½ Cup Diced celery
3-4 Tablespoons Butter (divided)
2 Tablespoons Flour
Salt and Pepper to taste
1-½ Cups Cooked brown rice (I usually just use rice I have left over from a previous meal.)
Chicken Soup with Brown Rice
There are many ways to vary this soup -- use your leftover rice, vegetables, chicken and/or turkey.
Start the soup
Place chicken breasts in pot with chicken broth and bring to a boil. Reduce heat and simmer on low until chicken is cooked through. Remove chicken from broth, chop and/or shred into bite-sized pieces and return to chicken broth.
Thicken the soup by making a roux
In a skillet, melt 2 Tablespoons of butter. Add flour and whisk until roux starts to brown. Add roux to the chicken/broth and stir.
In skillet you used to make the roux, melt the remaining butter. Add onions, carrots and celery and saute until onions are transparent. Add vegetables to soup.
Final touches to soup
Add cooked brown rice to soup. Depending on your preferences, you can add more or less rice. Taste. Add salt and pepper to taste. Simmer soup until carrots are tender. Enjoy!