Source  The Pioneer Woman

Recipe Added:  2/27/2012

Cook up some rice. Wash two whole chicken breasts (skin, bones and all) and place them in a pot; cover with 2 quarts of water. Add 8-10 bouillon cubes. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes. Cut all the meat from the bones and chop into bite-sized pieces.

Drain the can of pimentos. finely dice the vegetables. In a skillet, melt 4 Tbsp of butter. When it is all melted, make a roux by adding 4 Tbsp of flour. Stir until thickened and then add it to the pot of chicken broth. Stir well.

In a skillet, melt another few Tbsp of butter and throw in all of the diced veggies. Stir, then add the chicken. Sprinkle with a dash or two of salt. Cook for a couple of minutes and then add the chicken mixture to the broth. Add in the cooked rice. (You can vary the amount of rice based on your preferences). Add in 2 to 3 drops of yellow food coloring.

1. http://thepioneerwoman.com/cooking/2008/04/simple-hearty-chicken-rice-soup-itll-keep-ya-honest/