This series '31 Days of Fall from the Kitchen' has been really fun for me to do, as it keeps me on my toes in the kitchen, trying to come up with great fall recipes for you. However, it's been a challenge lately, because our weather has gotten back up into the 90's! It doesn't really feel like fall here, so I don't always feel in the mood to make soup. Yesterday, however, was rainy, hot and humid, so it was a perfect day for this soup.
My friend gave me her recipe the other night, and I knew I was going to love it! I threw together some homemade texas toast with cheese and it was a perfect meal.
Chicken and Rice Soup
4 boneless skinless chicken breasts
1 1/2 cups brown or white rice
1 large onion, chopped
2 cups chopped celery
1 cup chopped carrots
3 chicken bouillon cubes
salt and pepper
cayenne pepper (optional)
Place chicken breasts in a large pot and cover with water. Bring to a boil and boil until chicken is cooked through. Remove chicken from broth and shred or chop chicken breasts. Add bouillon cubes, onion, celery, carrots and chopped chicken back into pot with broth. Boil until celery and onion are soft. Add rice and cook until tender. Salt and pepper to taste. Add a pinch (or a few pinches) of cayenne pepper for a little kick, if you'd like.
*I also added more water before putting in the rice, as some of the water had evaporated by this point (rice soaks up water). Then, after the rice was cooked, I added a bit more water to thin it out a bit. Add more water if you want, for a more soup-like soup, or keep it thick if you want*
source: my friend Kathy
Leftover French or Italian bread
Slice bread into 1-inch thick slices. Place on a wire rack inside of a baking sheet. Butter top side of each slice.
Sprinkle cheese on top of each slice.
Place under the broiler until cheese has melted and is a bit bubbly.
Serve while warm.