Grandma's Chicken and Rice Soup

“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.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 quarts chicken stock
  • 12 cup onion, diced
  • 3 carrots, peeled and slivered
  • 1 parsnip, peeled and sliced
  • 12 cup celery, diced
  • salt
  • 12 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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