Grandma's Chicken Soup

(by Denise Browning)

2 T. olive oil

1 medium yellow onion, small diced

2 garlic cloves, minced

10 - 12 oz. skinless, boneless chicken breast, cubed

3/4 c. raw long-grain rice, rinsed

2 T. dry white wine

10 c. chicken broth

3/4 c. potato, peeled and cubed

3/4 c. carrot peeled and cubed, fresh or frozen

3/4 c. peas, fresh or frozen

salt and ground white pepper to taste

1 t. dried thyme

1 bay leaf

4 - 6 eggs

1/4 c. fresh parsley, chopped

optional: olive oil

optional: finely shredded Parmesan cheese

Heat olive oil in a medium pot over medium-high heat, and sauté onion until translucent.

Add garlic and sauté for 20 - 30 seconds.

Add chicken and sauté for 2 - 3 minutes, stirring occasionally.

Add rice and sauté for 30 seconds.

Add wine and let it evaporate.

Add chicken stock, vegetables, salt, pepper, thyme, and bay leaf.

Bring to a boil, cover the pot, reduce the heat to low, and let simmer for approximately 12 minutes.

Gently break eggs into the soup, and simmer for 8 minutes (they will be firm, not soft poached).

Remove bay leaf and serve with parsley.

Serves 4 - 6.

(The soup can also be drizzled with olive oil and sprinkled with Parmesan cheese.)

(Read The Presence of the Past, the story that accompanies this recipe.)