Chicken Soup with Rice

  • Two chicken breasts
  • Two quarts of chicken stock
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1/4 cup chopped green pepper
  • 6 tbsp butter
  • 4 tbsp flour
  • 1 cup uncooked rice
  • Baguette or crackers

Add two cups of water and cook the rice.

Cook the chicken on medium in the chicken stock for ten minutes. It doesn’t have to be fully cooked through. Remove the chicken to cool, then dice.

Make a rouge with four tablespoons of butter and four tablespoons of flour. When it is medium brown transfer to the chicken while whisking in. Let it simmer while you cook the vegetables.

Saute the vegetables in butter without browning for ten minutes. Add the chicken and cook another five minutes.

Add the vegetables and chicken to the stock along with the rice.

Bake the baguette, then serve.

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