More Cold Weather Soup

I cannot remember a winter as wet and rainy as this one has been. Don't get me wrong, I am always thankful for rain, but the combination of wet weather and cooler temps leaves me chilled to the bone. I have been eating LOTS of soup! This week I tried something a little different. I call it Chicken and Rice with a Punch ~ it is great with cornbread or Irish Soda Bread (see last week's post). Enjoy and stay warm! 

INGREDIENTS:
1 cup uncooked Brown Rice
3 cups water
1 teaspoon salt
Large chicken breast (about 3/4 to 1 pound)
1 tablespoon olive oil
1 can sliced carrots (drained)
1 can green beans (drained)
1 can sliced mushrooms (drained)
1 can diced tomatoes and jalapeno peppers (drained)
1/2 sweet yellow onion (chopped)
2 tablespoons butter
2 tablespoons plain flour
1 32 oz container of chicken broth
salt & pepper to taste

DIRECTIONS:

• Place water, salt and rice in large saucepan. Bring to a boil and cover. Reduce heat and simmer for 50 minutes or until water is absorbed.
• Cut chicken breast into bite size pieces
• Place olive oil in skillet over low-medium heat. Add chicken to skillet and sautee until cooked thoroughly. Salt and pepper to taste.
• In a large soup pan, melt butter over low-medium heat. Add onion and cook until transparent.
• Stir in flour.
• Slowly add chicken broth and stir constantly until liquid begins to thicken.
• Add chicken, carrots, green beans, mushrooms and tomatoes. Add salt and pepper to taste. Cover and let simmer on low.
• Add fully cooked rice to the soup mixture.
• Simmer for about 30 minutes.

**For less spicy soup omit the tomatoes and peppers.