Chicken broth with rice and eggs
6 servings
250 minutes
Chicken broth with rice and eggs is a classic dish of European cuisine, symbolizing home comfort and care. Its history dates back to ancient times when aromatic broth was considered not only nutritious but also healing food. Tender chicken meat infused with the aromas of shallots, celery, and carrots pairs beautifully with fluffy rice, creating a harmony of flavors. Boiled eggs add softness and richness, while fresh dill gives the dish a spring freshness. This broth is an ideal choice for restoring strength, warming in cold weather, and easy on digestion. It suits both family dinners and as comfort food that provides a sense of warmth and tranquility.
1
Wash the chicken well, place it in a pot, and cover it with cold water.
- Chicken: 1 piece
- Water: 2.5 l
2
Bring to a boil, remove the foam, add peeled and randomly chopped shallots, carrots, celery stalk, and garlic, and salt. Cook for about 4 hours.
- Shallots: 2 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 1 clove
- Salt: to taste
3
Boil the rice separately until cooked.
- Basmati rice: 200 g
4
Boil the eggs hard, cool them, and peel.
- Chicken egg: 3 pieces
5
Strain the ready broth (discard the vegetables), slightly cool the chicken and tear the meat into pieces by hand.
- Chicken: 1 piece
6
Serve with boiled rice, pieces of chicken meat, and chopped greens.
- Basmati rice: 200 g
- Chicken: 1 piece
- Dill: 1 bunch
7
Garnish each serving with half of a hard-boiled egg.
- Chicken egg: 3 pieces