I found this recipe in a magazine once and I absolutely love it! I used to make it sometimes before Saturday night Mass, except I’d add the broth, bring to a boil, turn off the stove, THEN stir in the rice. The rice cooked in the residual heat, and I just stirred in the cream when we got home and served. Because the rice soaked up so much broth, though, it came out more like a chowder, but I liked it that way.
After we moved to the farm and started raising our own chickens, I stopped using chicken breast, too. Instead, I boiled a chicken for stock, pulled off the meat, and used both the homemade stock and the meat for the soup. You still want to coat it with the flour as best you can, though, because that flour mixture really makes the soup.
|1/2 pound chicken breast pieces; cut in 1/2 inch dice||1 rib celery diced|
|1/4 cup flour||2 carrots, diced|
|1/2 teaspoon oregano||1 medium onion diced|
|1/2 teaspoon salt||3/4 cup uncooked long grain rice|
|1/2 teaspoon ground white pepper||6 cups chicken broth|
|4 tablespoons butter||1 cup cream|
In a large plastic bag or a bowl, combine flour, oregano, pepper and salt. Shake or stir in chicken pieces to coat. In a heavy pot, melt 3 tablespoons of the butter and stir in all the chicken and flour at once. Stir often until chicken and flour are lightly browned, about 2-3 minutes. Set chicken aside.
Add remaining butter to pan and saute vegetables for about a minute. Stir in chicken and cook until onions are softened. Then add chicken stock and rice. Bring to a boil. Cover and cook over medium-low heat for 20 minutes. Remove from heat and stir in cream. Serve with lots of fresh, hot, buttered bread.