Anna Williams
Hands-On Time
15 Mins
Total Time
1 Hour 5 Mins
Serves 4

How to Make It

Step 1

Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot. 

Step 2

Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.

Step 3

Strain the broth, discarding the vegetables. Return the broth to the pot.

Step 4

Thinly slice the remaining carrots and celery. Add them, along with the rice to the broth and simmer 10 minutes. Slowly stir in the eggs and cook until set.

Step 5

Meanwhile, when the chicken is cool enough to handle, shred the meat. Add it along with the scallions to the soup. Ladle into individual bowls.

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