Thursday, October 25, 2012

Chicken With Rice Soup

Chicken with Rice Soup
From the Kitchen of Emma Caro

2 Boneless Skinless Chicken Breasts
Garlic Powder, Salt, Pepper, Onion Powder (this is to season the chicken with when you cook it)
Better Than Boullion
32 oz of Water
Near East Rice Pilaf
Carrots (chopped)

1.Bake the Chicken breasts in the oven (I usually bake chicken in the oven at 375 for about 35 minutes)...once done shred or dice
2. Dissolve Better than Boullion (BTB) in the 32oz of water in a big pot on the stove (I followed the measurements for BTB for how much to add to that amount of water, but it's really to taste)
3. Add the rice and contents of the seasoning pouch from the Near East Rice Pilaf
4. If you want to add Carrots, now is the time to add them.
5. Bring to a boil
6. When rice is just about cooked through, throw in the chicken and let it all cook together until the rice is done. (You can add more broth depending on how thick or thin you like your soup)
7. Give a final taste test and adjust salt and pepper if needed
8. Serve with warm bread :)

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