Hearty, Chicken and Rice Soup

By davidgoodman

Ingredients

• 1 cup (before Cooking) Brown Rice
• 1 whole medium Chicken
• 2 quarts (plus 2 Cups) Water
• 1/2 cup Onion
• 1/2 cup Carrot
• 1/2 cup peas
• 6 Tablespoons Butter
• 4 Tablespoons Flour

Details

Servings 8
Adapted from tastykitchen.com

Preparation

Step 1

1. Cook up some rice.

2. Wash whole chicken (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Bring to a boil and then reduce heat to medium and cook until chicken is done, about thirty minutes.

3. 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.

4. 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.

5. Finely dice the vegetables. 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 mixture to the broth.

6. Add in the cooked rice. (You can vary the amount of rice based on your preferences).