Search

Grandma's Chicken Soup

Updated: Apr 12, 2020

(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.)


Recent Posts

See All

Albondigas Estilo Mama

(Meatballs Like Mama Makes) (Adapted from Food From My Heart) (by Zarela Martinez) This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be