Sipping once, sipping twice

[cimorene]

I've perfected what to make when I have a cold or flu and cannot stand for too long, or

In the giant stock pot:

• whole-grain rice, already cooked in the rice cooker until done


• water to completely cover it in the pot and make a broth on top, but not too much, so that the soup isn't mostly liquid


• 1 chicken bouillon cube per cup of rice (ish?)


• frozen spinach (in my view you can't have too much, but it was about a quarter of a package, maybe a couple deciliters)


• diced root vegetables if you've got them


• a few tablespoons of olive oil


After the soup has been simmering for twenty minutes or so, crack an egg into it and then stir it in quickly.

Season with garlic, chili powder, and a pinch of ginger.

Obviously, chicken soup made with cooked-down chicken is better. My mom used to make that for me when I was sick sometimes and it was the best. This is okay though.