Mama Filoso’s Chicken Rice Soup
I got this delicious and unique recipe from my friend Karen. This was her Italian Grandma’s recipe. This soup is warm and comforting. The perfect meal to feed my family on a cold winter night. The key is the homemade stock–letting it simmer for hours to bring out the flavors and create a rich broth. I hope you enjoy it as much as we do! Thank you Karen for sharing this wonderful recipe!
Mama Filoso’s Chicken and Rice Soup
submitted by Melanie
To make the Stock:
6 chicken breasts with the bone and skin, or 1 whole chicken
3 large carrots
3 stalks celery–be sure to use the heart with all the leaves
4 dashes of Lawry’s Season Salt (or Johnny’s)
2 teaspoons chicken soup base (or you could use 2 bullion cubes)
Wash Veggies and cut into big chunks and put in big pot with chicken. Cover about 1 inch over the top of all ingredients. Turn on stove burner to medium heat and simmer for at least a few hours. I think long simmering makes for a rich broth.
When stock is finished strain. Discard vegetables–they will be very mushy at this point. Put broth back in pot. Shred chicken and set aside. You will not need all 6 chicken breasts for the soup. I usually just freeze about half of the meat to use later.
Cut up fresh vegetables:
4-5 celery stalks (make sure to include the leaves)
2 onions ( I only use 1)
Turn on the heat under the pot with the broth. When broth comes to a boil put in your chopped veggies. Simmer until they are almost tender and then add your shredded chicken.
2-3 shredded chicken breasts
Let broth come to a boil and drop in this egg and cheese mixture:
3 eggs beaten
1/4 c. Romano (or Parmesan) cheese
Make your favorite rice (calrose, brown, jasmine, whatever) separately. When serving put rice in bowl first and then spoon soup over top. Top with some freshly grated Romano (or Parmesan) cheese. Enjoy!