A bouillon can serve as a great base for many different soups: northern beans soup, mushroom barley soup, vegetable soup, chicken soup, etc. However, you don’t have to cook something so elaborate to enjoy your bouillon! Open your pantry, open your fridge and see what you have.

My formula for making a simple soup is easy: bouillon + carbohydrates + protein. If you have some fresh herbs, they will be a nice addition of flavor to the soup. Here are some possible combinations: bouillon + cooked pasta + pieces of cooked chicken; bouillon + cooked rice + tofu; bouillon + cooked beans + your choice of protein, etc.

There are days, when I want to eat something light. So, instead of choosing meat or poultry for my protein, I choose eggs or tofu. If you are in the mood for an easy and light lunch or dinner, then this recipe is for you.

Bouillon with White Rice and Egg

Ingredients:

1 cup – chicken bouillon
½ cup – cooked white rice
1 – cooked egg
stt – salt to taste
ptt – pepper to taste
fresh parsley

Step 1: Put an egg into a pot. Add water to the pot covering the egg. Turn on a stove and place the pot on the stove. Once the water starts to boil, reduce the heat, making sure that water continues to boil. I usually cook my eggs for 10 minutes; if you are afraid the egg won’t be ready, cook it for 15 minutes. Personally, I don’t like overcooked eggs, so I set a timer for 10 minutes.

Step 2: While the egg is cooking, pour a cup of bouillon into a deep bowl. Add ½ cup of cooked rice, cover the bowl with plastic wrap or with paper towel, and place it into a microwave. Heat the soup for 2-3 minutes in the microwave. If you don’t have a microwave, then you can heat the soup on a stove top.

Note: In my earlier post, I mentioned that I prefer to use brown rice in cooking. In most instances, that is correct. However, my personal preference goes to white rice when combined with the bouillon.

Step 3: Once the egg is cooked, peel it, and slice it the way you like it.

Step 4: Take the bowl out of the microwave and uncover it. Salt and pepper your soup to your taste, add the egg slices and parsley. 1-2-3, and the soup is ready to be served!