Chicken and Rice Soup with Egg Ribbons

1. 1 Chicken thighspack 900 g ≈ $3.99 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 30 g
3. 3 Potatoes≈ $2.19 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Eggspack 10 pcs ≈ $1.93 0.5 pcs
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Bay leaves to taste
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ thighs. Cut potatoes³ into ½–¾-inch cubes, grate carrots⁴, finely chop onion⁵, and rinse rice.

2. Place chicken¹ in a pot, cover with 800 ml cold water, bring to a boil, and skim off foam. Add a bay leaf and simmer over medium heat for 25 minutes until the meat is tender.

3. Remove chicken¹, discard skin, shred meat from bones, chop finely, and return to the pot. Add rice, potatoes³, carrots⁴, and onion⁵; cook for 15 minutes until rice and vegetables are tender.

4. Whisk an egg, then slowly drizzle it into the boiling soup while stirring to form ribbons.

5. Season with salt, remove the bay leaf, and simmer for 1–2 minutes. Turn off heat.

6. Ladle soup into bowls and sprinkle with finely chopped fresh dill⁷.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.