Simple, Hearty, Chicken and Rice Soup

I'M MIXING THINGS UP IN THE KITCHEN, PUTTING INA ON THE SHELF AND PUTTING THE PIONEER WOMAN TO WORK.  

A simple recipe for a simple, but satisfying soup.

Ingredients:

1 cup (before cooking) White or Brown rice

2 whole chicken breasts

8 - 10 chicken bouillon cubes

2 Quarts (plus 2 cups) water

1/4 cups onion

1/4 cups green bell pepper

1/4 cups pimiento (drained)

1/4 cups celery

6 Tablespoons butter

4 Tablespoons flour

Yellow food coloring (I know...crazy!  The pioneer woman's grandmother added it to her soup, thus the tradition has been carried on.  I added it for kicks; however, the soup is already plenty yellow in color.)

Cook the 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 bone and chop into bite-sized pieces.

Drain pimientos. Finely dice the vegetables.  In a skillet, melt 4 tbls of butter.  When it is all melted, make a roux by adding 4 tbls of flour.  Stir until thickened and then add it to the pot of chicken broth.  Stir well.   In a skillet, melt another few tbls of butter and throw in all of the diced vegetables.  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 the cooked rice, and food coloring (if interested). 

*If you have never checked out The Pioneer Woman's website, I highly recommend it.  She takes you through each recipe step by step with colorful commentary and striking images.