Mama Filoso’s Chicken Rice Soup

by Melanie on February 17, 2009

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
2 onions
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 carrots
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
Pepper (opt)
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!

{ 4 comments… read them below or add one }

1 Brittany February 17, 2009 at 11:38 pm

Yum! Can’t wait to try this! I love soup in the winter.


2 Sophie February 18, 2009 at 4:29 pm

The broth looks perfectly golden; I like the added egg, how interesting! I’m always eager to hold onto ‘grandma recipes’ :).


3 Mindy February 18, 2009 at 11:58 pm

That looks amazing!


4 Tammy February 19, 2009 at 11:05 pm

Wow! This looks delicious! I’ve never tried making chicken soup with eggs, but it’s on my menu for next week. Can’t wait to try it! Thanks for sharing this and all the other fabulous recipes.


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