Grandma's Chicken and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it. Ingredients:
2 quarts chicken stock |
1/2 cup onion, diced |
3 carrots, peeled and slivered |
1 parsnip, peeled and sliced |
1/2 cup celery, diced |
salt |
1/2 cup uncooked white rice |
4 cups cooked chicken, chopped |
1 egg, beaten |
Directions:
1. Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
2. At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.
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