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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Chicken soup with a kick, really tasty and easy. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 medium onions, chopped (2 cups) |
2 stalks celery, chopped (2 cups) |
1 medium green bell pepper, coarsely chopped (1 cup) |
2 teaspoons finely chopped garlic |
2 1/2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces |
1/4 cup flour |
4 cups chicken broth |
2 (14 1/2 ounce) cans diced tomatoes, undrained (i use the petite diced that you get at superwalmart) |
2 dried bay leaves or 1 fresh bay leaf |
1 teaspoon salt |
1/4 teaspoon ground red pepper (cayenne) |
1 cup uncooked regular long grain rice |
2 cups water |
Directions:
1. Melt butter in 5 to 6 quart dutch oven over medium-high heat.
2. Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
3. Stir in flour.
4. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
5. Stir in remaining ingredients except rice and water.
6. Heat to boiling; reduce heat to medium low.
7. Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
8. Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
9. Remove bay leaves.
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