Chicken soup with rice and egg

1. 1 Chicken thighspack 900 g ≈ $3.81 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 30 g
3. 3 Potatoes≈ $2.15 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 ≈ $1.89 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 and pat dry with a paper towel; rinse the rice; peel and rinse the potatoes³, carrots⁴, and onions⁵; cut the potatoes into 1–2 cm cubes.

2. Place the chicken¹ in a pot, pour in 500 ml of water, bring to a boil over high heat, skim off the foam and reduce the heat to medium; simmer for 25 minutes until the meat is done and the broth is clear.

3. Add the rice and cut potatoes³, as well as grated carrot⁴ and chopped onion⁵; continue to simmer over medium heat for 15 minutes until the rice and vegetables are tender.

4. Beat the egg with a whisk; slowly pour the egg into the boiling soup, stirring to form fine ribbons; salt to taste and stir.

5. Check the broth and vegetables, bring to a gentle boil, and remove from the heat; adjust salt if needed.

6. Divide among bowls, sprinkle with finely chopped dill⁷, and serve hot.

7. Substitutions and ahead-of-time prep: if desired, replace the rice with wheat groats or other grains; store the finished soup in the fridge for up to 1 day and reheat over low heat, adding a little water if needed.

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”.