Grandma's Chicken and Rice Soup

WI Cheesehead's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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.

Reviews

[loof]

This is a great and comforting chicken soup! I left out the onion as I don't care for them, otherwise made as specified. I expected to have to add a lot of salt at serving time and was pleasantly surprised that all it needed was a sprinkling of black pepper. This mild and tasty soup would be great anytime - thanks for posting the recipe! Made for My 3 Chefs November 2008