1cup(dry) white or brown rice (plus water to cook rice)
8cupsadditional water
1poundboneless, skinless chicken breast
8cubeschicken bullion
2tablespoonsolive oil
1largewhite onion, finely chopped
1mediumyellow bell pepper, seeded and finely chopped
2longcelery ribs, finely chopped
2largecarrots, finely chopped
2clovesminced garlic
1 teaspoonground turmeric
2tablespoonsInstantly Fresh Italian Herb Blend
4tablespoonsbutter
4tablespoonsall-purpose flour
salt and pepper to taste
Instructions
Prepare rice according to package instructions. Set aside.
In large stock pot, boil chicken breasts in water for 15 to 20 minutes or until no longer pink inside and internal temperature reaches a minimum of 165 F degrees.
Remove chicken breasts from pot, but do not discard water. Skim off any residue not desired in soup. When chicken is cool enough to handle, pull apart with fingers or fork into large shreds. Add back to pot with water. Add bouillon cubes. Turn heat to medium low and simmer, stirring occasionally.
Add vegetables to stock pot with chicken. Return skillet to stove top. Add Instantly Fresh Herb Blend to pot with chicken and vegetables, keep simmering and stirring occasionally.
To make thickening roux, melt butter in skillet over medium heat. When butter is beginning to bubble, whisk in flour and stir constantly and quickly for several minutes, or until it has turned a light golden brown. Remove skillet from heat and allow roux to cool a bit.
Once roux is no longer hot (can be warm), scrape into stock pot and stir well to combine. Stir in prepared rice. Season with salt and black pepper to taste. Continue to simmer soup for 15 more minutes, or until everything heated through.