My mom used to make chicken soup in two cases: when she would get a nice ‘village’ chicken or when someone in the family was sick. As I got a bit ‘fooled’ from the early spring days, here I am, going down with the flu and making some chicken ‘to get stronger’ as my mom would say! Most people keep whole parts of the chicken in the soup but I’m sharing with you the way my mom used to make it, taking out all the bones and serving just tender meat bites!
- 1 whole chicken with the skin (almost 1 kilo)
- 1 1/2 lt. water
- 100gr. rice
- 2 eggs
- some lemon juice
- black pepper
- In a big pot add the water and the chicken and cook in medium-low fire for almost 45′, you might need to turn the chicken upside down one time.
- Take the chicken out in a big bowl and let it cool down for 10′ so that you will be able to separate the bones from the flesh.
- While you are waiting for the chicken to cool down, add the rice in the pot where you kept the chicken broth together with some salt.
- When you separate the flesh from the bones, tear it with your hands in smaller pieces and add it back to the pot again. After this step you should need another 5′ and then the rice will be ready too (taste some of it just to be sure).
- Remove the pot from the stove and in a big bowl beat your eggs well. Using a big soup ladle add in the eggs really slowly some of the broth and continue beating very quick at the same time so the eggs are not cooked. Continue with more broth, the more the better! We want the eggs to get the same temperature with the soup before we finally add this mixture back in the pot.
- Mix the final soup well (after adding the eggs mixture), serve with some lemon juice and black pepper and ..
You equally enjoy this soup without adding the eggs in the final step! It could be a light version.