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    You are in: Home / Recipes / Grandma's Chicken and Rice Soup Recipe
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    Grandma's Chicken and Rice Soup

    Grandma's Chicken and Rice Soup. Photo by loof

    1/1 Photo of Grandma's Chicken and Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    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.

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    Units: US | Metric


    1. 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. 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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    Ratings & Reviews:

    • on November 18, 2008


      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

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    Nutritional Facts for Grandma's Chicken and Rice Soup

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.1
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 3.0 g
    Cholesterol 110.6 mg
    Sodium 568.6 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 1.6 g
    Sugars 7.2 g
    Protein 33.9 g

    The following items or measurements are not included:


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