The Pioneer Woman Tasty Kitchen
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Simple, Hearty, Chicken and Rice Soup

5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

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Level: Easy

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Description

This soup won’t win any international prizes for culinary genius. But it’ll warm your home, your family, and make you smile.

Ingredients

  • 1 cup (before Cooking) White Rice
  • 2 whole Chicken Breasts
  • 8 pieces (to 10) Chicken Bouillon Cubes
  • 2 quarts (plus 2 Cups) Water
  • ¼ cups Onion
  • ¼ cups Green Bell Pepper
  • ¼ cups Pimento (drained)
  • ¼ cups Celery
  • 6 Tablespoons Butter
  • 4 Tablespoons Flour
  • Yellow Food Coloring

Preparation

Cook up some 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 bones and chop into bite-sized pieces.

Drain the can of pimentos. Finely dice the vegetables. In a skillet, melt 4 tablespoons of butter. When it is all melted, make a roux by adding 4 tablespoons of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.

In a skillet, melt another few tablespoons of butter and throw in all of the diced veggies. 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 in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.

Ladle into a bowl. Enjoy!

4 Comments

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scrapperjade on 11.8.2010

This is THE BEST chicken rice soup I’ve ever made. I found it a long time ago on your blog and tried it right away. It is always a much loved & begged for recipe in my house! Everyone who I’ve served it for asks me for it as well! I’m going to try to add some lemon next time!

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cbondgirl on 10.23.2010

This is one great soup! I’ll be making this all winter long! I used a rotisserie chicken and it tasted fabulous! I also didn’t have celery so I used frozen corn. Really easy and adaptable!

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debrios on 1.28.2010

This soup is one of the best chicken rice soups ever! So easy and so simple,probably why it is so good.

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notbragginjustcantcook on 1.12.2010

I love this so much I made it twice in the last four days. Perfect for cold weather.

10 Reviews

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Lisa LaVigne on 10.24.2018

I love this recipe, but exchanged rice with orzo and added shredded carrots at the end of cooking. Delicious!

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Katy on 7.1.2014

I was worried I wouldn’t like this soup while I was making it because it just seemed SO SIMPLE, but on a night when groceries were lean I was willing to give it a shot since we had everything we needed for the soup! It turned out being one of the BEST chicken soups I’ve ever had and I made it twice in one week! The chicken turns out wonderfully tender… Chicken soups tend to have chewy, rubbery chicken, but not this one! Highly recommend this recipe, it makes a lot of soup though so be ready to feed a family of 5 or have leftovers for days!

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Sailormom on 3.4.2011

So yummy. Didn’t have a pepper or pimentos, but was still delicious! My 7yo loved it and told me so several times. When going to reheat a bowl of leftovers, my 17yo, said, “Mom, do I use the hard stuff on top, or scrape it off?” I replied, “Leave it, it’s butter!!!!” Will be a regular in the winter rotation.

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chrishel00 on 2.22.2011

I had never made soup of any kind before, so I was nervous, but this turned out super-good!

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Southernisms on 2.21.2011

this soup is wonderful!!! we made it without the bell peppers and with a whole onion– the flavor was amazing! plus, we added a bit of red pepper seeds to the mix to help clear out our sinuses! we feel so much better now! :)

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