Monday, October 28, 2013

Chicken and Rice Soup

The only way I stayed nourished in college was because of my hot pot.  I don't know who invented this contraption but I am eternally grateful.  The food at my school was not good.  That's being kind.  I'm just going to say that I don't think there were actual eggs in the scrambled "eggs".  I digress.  After going to the cafeteria and throwing away a plate of picked over food, my roommates and I would head back and cook up some mac and cheese.  For a special treat we would "cook" a bag of the seasoned rice.  You know what I'm talking about, right?  Back in the day it would go on sale for 88 cents which is perfect for a college students budget!

My favorite flavor was the chicken.  It had all those familiar flavors of a home cooked meal--at least as home cooked as one could get in a tiny dorm room with 2 roommates. My love for that rice prompted this recipe for a quick meal.  You can throw this hearty soup together in about 30 minutes.  What's not better on a chilly day than a warm bowl of chicken and rice soup?

You'll eventually learn that I try not to waste anything.  I shredded the chicken from my roast chicken last week and froze it in 2 cup portion sizes.  I also made a broth out of the bones.  It simmers for about 4 hours which isn't always convenient but so totally worth it.  Having these things on hand really makes this soup, super quick.

Chicken and Rice Soup


2 tablespoon butter
1 cup onion, diced
2 carrots, chopped
1 heaping tablespoon flour
2 cups broth
2 cups water
2 cups chicken
1 bag or box of chicken flavored rice
2 cups milk

Over medium heat, sauté onion and carrots in butter for about 5 minutes.  Once the onions start to turn translucent, add the flour and cook for 2-3 minutes.  Next add the chicken broth, water and rice.  Bring to a boil, reduce heat and cover.  Let simmer for 20 minutes or until rice is tender.  Stir occasionally.  Finally, add chicken and milk and simmer until they are heated through.

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