Categories: Soup

Ingredients

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

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. Ladle into a bowl. Enjoy!

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