Chicken Rice Soup

Cook the rice according to package instructions.

Place chicken breasts in a large soup pot; cover with 2 quarts of water. Add bouillon cubes. Bring to a boil and then reduce heat to medium and cook about twenty-five minutes. Remove the chicken from the pot and let cool for a few minutes. (Keep the water that is in the pot.) Chop/shred chicken into bite sized pieces.

Rinse celery and finely dice. Finely dice onion. Peel carrots and finely dice as well.

Melt 4 tablespoons of butter in a small saucepan. When it is all melted, add flour to make a roux. Stir until thickened and then whisk it into the pot of chicken broth. Stir well.

In a skillet, melt the last 2 tablespoons of butter and throw in the diced carrots. Cook for 10 minutes. Add the rest of the veggies and cook for 4 minutes. 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.

Finally add in the cooked rice into your soup pot. Add additional water if you wish your soup to be more ‘brothy’. Allow to simmer for about an hour.

Serve along side some crackers or crusty bread!