Growing up, my mother would make me something I loved when I got sick. It’s a recipe that is as old as the hills passed down from my Nana to mom and now, to me. It’s Nana’s Chicken with Rice Soup. I’ve preferred this to chicken noodle soup all my life and I’m very happy to share the recipe with you. Trust me, if you have the flu or a cold, or even if the weather is cold and atrocious, this soup will definitely bring you some warmth and comfort. It’s pretty simple, too!
Nana’s Chicken with Rice Soup
Raw Chicken (can be any part of the bird or even a whole chicken).
4 Potatoes (small to medium), Cut Into Quarters
2 Yellow Onions, Cut Into Quarters
4 Chicken Bullion Cubes
Salt to Taste (optional)
2 Egg Yolks
1 cup Uncooked Rice
- Place the chicken, bullion cubes, onions and potatoes in a large stock pot and fill with enough water to completely cover everything. You can add more water if you have a lot of extra room in the stock pot.
- Place stock pot on the stove and turn the heat to high until the water starts to boil.
- Cover the stock pot and reduce the heat to medium. Simmer for 1 hour and 10 minutes
- While the stock is cooking, bring 1 1/2 cups water to a boil in a medium saucepan. Add uncooked rice. (You can also cook the rice in a rice cooker if you have one). Turn heat to low and cook for about 25 minutes.
- Strain your soup stock and then add just the stock back into the stock pot.
- Remove the meat from the chicken and cut into small pieces. Add them to your soup stock.
- Ladle a little bit of your soup stock into a bowl and allow to cool for about 5 minutes. Add the 2 egg yolks and beat well with a fork. Add this to the soup stock and stir.
- If desired, add salt to the stock, to taste.
- Add cooked rice to the soup stock and heat on medium for 5 to 10 minutes.
- Ladle the soup into bowls or soup mugs and enjoy!