(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.)
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