I have many fond memories of my mum making this comforting chicken and rice soup for the family. This is the version she taught me, a simple, nourishing recipe that emphasizes clear, homemade flavour. There are other regional variations that add vegetables or different seasonings, but this is the classic method I grew up with—gentle, easy to make, and perfect for a relaxed family meal.
INGREDIENTS
1 whole fresh chicken
Enough water to cover the chicken in the pot
3 tablespoons chicken stock powder (optional, used to boost the broth’s depth of flavour)
1 cup uncooked white rice
2 eggs, beaten until frothy
Juice of 1–2 lemons (adjust to taste)
Salt and freshly ground black pepper to taste
DIRECTIONS
1. Place the whole chicken in a large stockpot and add enough cold water to cover it completely. Sprinkle in the chicken stock powder if using, and season lightly with salt and a few grinds of black pepper.
2. Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the stock simmer. Simmering slowly extracts flavour from the chicken and produces a clear, rich broth. Plan to simmer for 1–2 hours; longer simmering will deepen the taste.
3. When the chicken is cooked through and tender, carefully remove it from the pot and place it on a plate or cutting board to cool until you can handle it. Keep the pot of broth simmering on very low while you work with the chicken.
4. When cool enough, shred or chop the chicken meat from the carcass into bite-sized pieces. Discard the bones and skin if you prefer, or reserve some skin for extra flavour, depending on your preference.
5. Add the uncooked rice directly into the simmering broth and bring the pot back up to a gentle boil. Reduce the heat again and allow the rice to cook until tender, usually about 15–20 minutes for white rice. Stir occasionally to prevent sticking and to ensure even cooking.
6. Once the rice is cooked, create a gentle whirlpool in the soup with a spoon or whisk. While whisking continuously, slowly drizzle in the beaten eggs. The egg will cook instantly and form delicate strands throughout the broth, adding silkiness and body to the soup. Keep the heat low to prevent the eggs from forming large clumps.
7. Stir in freshly squeezed lemon juice to taste. The lemon brightens the broth and balances the savoury richness of the chicken. Start with the juice of one lemon and add more if you prefer a tangier finish.
8. Return the shredded chicken to the pot to warm through, or serve the soup with the chicken offered on the side so each person can add meat to their bowl as they like. Adjust salt and pepper before serving.
SERVES 4–6
TIPS AND VARIATIONS
– For a clearer broth, skim any foam or impurities from the surface during the first part of simmering.
– If you prefer a heartier soup, add diced carrots, celery, or onions to the pot when you first start simmering the chicken. Add these vegetables early so they have time to soften and infuse the stock.
– Use long-grain white rice for a light texture; short-grain rice will make the soup thicker and more porridge-like.
– Leftovers keep well in the refrigerator for 2–3 days. Reheat gently on the stove; if the rice has absorbed too much liquid, add a little water or stock to loosen the consistency.
– For a gluten-free option, ensure your chicken stock powder is certified gluten-free or omit it and use homemade or plain store-bought chicken stock.
