I’ve been feeling pretty sick with a cold the past 4 days and my throat is in and out of soreness throughout the day. Usually, in the mornings it’s really hard to ingest anything that isn’t…well water.
My mom used to make this amazing porridge soup for me whenever I was sick, and I tried to recreate that recipe but added a few extra tips & tricks.
Ingredients:
- white rice
- chicken breasts
- 1 zucchini
- 1 carrot
- 1 egg
- optional: chicken stock, 1 spring onion
- Prep: Dice the Zucchinis and carrots. It’s your preferences how thick you want them. Personally, I love to micro dice the carrots using pre-sliced carrots but still leave the zucchinis fat.
- Wash and cook about 2 cups of rice. I used a pressure cooker, but instant rice or a rice cooker works. You can even cook rice in a pot.
- Boil about 8 cups of water. Once it starts boiling, throw in a chicken breast. Next, throw in the garlic cloves. and about a tablespoon of salt.
- Let it boil on medium-high heat for about 20 minutes. To check if the chickens ready, pull it out and try to tug on it.
- Once the chicken is done, pull it out, rinse it with cold water, and it should break apart fairly easily.
- I pulled the garlic cloves out and set aside the chicken stock.
- In the same pot, pour in about half of the chicken stock.
**Tip: I bought some organic chicken stock from the store and did half this and half the set aside chicken stock. - I put the cloves back in (very important) along with the chopped veggies (carrots and zucchini) and chicken pieces.
- I keep the fire on medium heat and continuously stir.
- Now, here’s the tricky part. Keep stirring the rice in the pot until the liquid evaporates.
- Add in 1 more cup of store-bought chicken stock and another cup of homemade chicken stock.
- Crack 1 egg in and stir until you get the consistency you see in the photo! You’re done! You can garnish with spring green onions for extra taste.
Hope you guys enjoy! 🙂
Completely Celine 