Nana's Chicken and Rice Soup Recipe

5 from 2 votes

Nana's Chicken and Rice Soup Recipe

Nana's Chicken and Rice Soup recipe is perfect for a cold winters day or if you feel a little under the weather and needs a quick protein boost to pick you up. Its also easy, quick and costs under 7 bucks to make. Here is how its done.

Servings People

Prep Time 10

Cook Time 25

Total Time 35

Equipment

Large Pot

Ingredients

1 cup Parboiled Rice
6 pieces Chicken Drumsticks wings and breast work well too
2 Large Egg's
1.5 Litres Water
1/2 Medium Lemon Juice
1 Tsp Salt
1 medium Carrot Optional
1 cube Chicken Stock Optional for more flavour

Instructions

In a large pot, add 6 cups of potable water and add salt. Bring to a boil and add the chicken bits with skin and bones. Let the broth simmer until the chicken is just about cooked. This is also the right moment to add any optional veggies. I don't add veggies to this soup but you can add Carrots, leeks, celery or spring onions.
6 pieces Chicken Drumsticks, 1.5 Litres Water, 1 Tsp Salt
Now add the rice and let it cook at a low simmer in the chicken broth, this will give it a rich flavor without adding chicken stock or bullions. When the rice is done, its time to temper the eggs.
1 cup Parboiled Rice
Take the boiling rice soup off the heat, let it cool down just until it stops boiling. In a heatproof cup, whisk the eggs thoroughly with the lemon juice. Now add in 1-2 ladles full of Rice soup and whisk constantly. This will temper the eggs without curling. Now add the egg/lemon mix back into the soup.
2 Large Egg's, 1/2 Medium Lemon
Now add everything back to the pot and simmer for another 5 minutes. Serve with a pinch of parsley and some toast or croutons

Calories: 342kcal

Cost: 7

Course: Soup

Cuisine: Greek

Keyword: hearty food, quick, winter

Nutrition