This recipe is one that my grandmother gave me. Its such a comfort food to me now that I feel like I've been eating it my whole life, but really its only been about a year or two. It doesn't take that long to prepare, but it does need a few hours total just for cook time. I'm not going to put the original recipe on here, just my modified version..basically I leave out celery (yuck!) and I don't start with a whole chicken.
One of my favorite things about this soup is how in the end the chicken, rice, and potatoes are all so meshed together you can't really distinguish one from the other. The carrots just give it a pop of color and some sweetness, but of course picky Lee picks them out :)
Ingredients
1 lb chicken breasts or tenderloins
8 cups water
1 tsp salt
1 tsp pepper
1 onion, chopped
2 cups diced carrots
2 cups diced potatoes
1 cup uncooked rice
4 chicken bullion cubes
2 cups water
16 oz of velveeta, cubed
Bring the first four ingredients to a boil in a large pot, cover, reduce heat and simmer till chicken is done (about 30 min for the tenderloins and 45 min-1 hr for chicken breasts).
Remove chicken, reserving broth in pot. Chop chicken, return to broth, and add remainer of ingredients except the velveeta. Bring mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour and 30 minutes. Add cheese, continue cooking and stirring often until cheese melts ( do not boil).
Couple of thoughts: If you dont have bullion, just use some chicken broth instead of that and water, and make sure the water isnt cooking out too fast..just keep adding as it cooks. But you want it to be nice and thick so don't add too much at once. You can always add more!
Happy Cooking!
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