Chicken soup with egg

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Soup has always been and will always be a good option as a first course. This light soup energizes and satisfies. I would like to tell you how to prepare chicken soup with eggs for lunch. And it's easy to prepare.

Manufacturing Description:

Ingredients:

Chicken broth - 2 Liters
Chicken – 300 G
Onion – 1 piece
Carrots – 1 piece
Potatoes – 3 pieces
Eggs - 2 pieces
Spices - To taste
Vegetable oil - 1 tbsp. spoon

Number of servings: 4

How to cook “Chicken Egg Soup”

Rate the recipe for Chicken soup with eggs:

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I made it according to the recipe, the egg stuck together into a lump. Why didn’t they say that the soup must be stirred very vigorously at the moment of pouring in the eggs? I give it a one – there’s no point in omitting such fundamental details.

Thank you very much, I actually missed the fundamental point! Added. Sorry.

Chicken soup with egg - how to cook it correctly according to the usual step-by-step recipe

Hello, dear readers! Let's prepare chicken soup with eggs together according to a proven recipe. Let's look at how to cook a delicious egg dish with herbs step by step.

Let's remember the age-old dilemma of the chicken and the egg: which came first? The mystery is truly unsolvable, but I didn’t really want to solve it when they were both so delicious. Therefore, now we cook from chicken and eggs together, and our dish will immediately become doubly tastier.

I hope you understand how to select eggs; first of all, they must be fresh and of high quality. Then let's decide which eggs are best to cook with - chicken or quail. I suggest using regular raw eggs, and when we cook with boiled ones, we’ll use quail eggs. Small boiled eggs look very nice on a plate, they fit perfectly into a spoon, and are easier to eat.

Before cooking the broth, I remove the skin from the chicken parts, remove the fat and veins.

Next in line: vegetables, spices, herbs. Wash the potatoes and carrots well, peel the onions and garlic. I love cooking with parsley, it gives a wonderful flavor. But you can replace it with dill, spinach, cilantro, arugula, or any other greens that suit your taste.

The traditional version of our soup is cooked only with vegetables, although you can vary the recipe with vermicelli, noodles, millet, rice, buckwheat, dumplings, and rice funchose.

We have prepared all the ingredients and are starting to cook the soup for a homemade lunch.

Step-by-step traditional recipe with photos

Video recipe

Other recipes

With rice

We cook according to the traditional recipe. In this option, add rice, bringing the food to half-cookedness, and pour in the beaten raw egg at the very end of cooking. Don't forget about the spices, choose them according to your own taste. I like to add pepper and turmeric. The dish becomes spicier and changes color. Let's decorate the table perfectly when serving, crumble more greens into the plates. You will get a soft summer egg soup.

In Georgian

The Georgian version (chikhirtma) is an easy recipe. Fry finely chopped onion in butter until light golden brown, add a spoonful of flour, 2 ladles of broth, mix and simmer for 2-3 minutes. Place the mixture into the broth. Beat 2 eggs, add a glass of broth and a little vinegar or lemon juice so that the eggs do not curl into flakes when we pour them into the broth in a narrow stream. Then add the boiled pieces of chicken and let it brew. Cilantro would be great in this recipe, it will add that typical flavor. Chikhirtma is served with croutons or crackers.

Read about how to create crackers without the help of others in the Products section.

Sorrel has an excellent sour taste. You can immediately feel the arrival of the summer season. I try to use as many different herbs as possible in recipes, it’s tasty and quite inexpensive. First, cook the chicken base with potatoes, then rinse well and finely chop the sorrel and add it 3 minutes before the end of cooking. Pour in the raw egg, close the lid and let it brew. Light summer soup is ready!

With nettle and boiled egg

With nettles and a boiled egg you will get a light summer soup, even though it is cooked in chicken broth. Its calorie content is very low, so it is ideal for weight loss. We prepare according to the traditional recipe, and add nettle at the very end, boil for only 3 minutes so that all the beneficial characteristics of the herb are preserved. We will boil as many eggs as there will be eaters. Cut it in half and add it to the plate. It will turn out very beautiful and tasty.

Useful tips

I advise you to constantly drain the first water after boiling the meat, and during cooking, skim off the foam and remove fat from the surface of the broth.
When you pour in the raw beaten egg, do it carefully in a narrow stream, stirring the contents of the pan, so the egg mass will be more attractive and thinner in the bubbling broth.
Croutons are an excellent accompaniment to summer light chicken soups.
I really like spicy and fragrant dishes, so I use a lot of different spices, although our dish can be prepared only with salt. The result will be a neutral, soft, gentle taste.
Chicken soup tastes great in one pot. First, cook the chicken base, then pour it into pots and pour beaten egg on top. A crust appears. Then put the dish in the oven and the egg crust will swell. This is quite wonderful and delicious!
Our food goes well with parsley root. Wash the roots, chop finely and add to the soup. The taste will change immediately. It's not for everybody, but I like it. Give it a try.
After the chicken is cooked, remove it from the broth and separate the meat from the bones. The pieces can be sent back to the soup, or served separately on a plate.
Add grated processed cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring vigorously so that the egg does not curl. The result will be an egg-cheese version, a very warm substance.
To make our dish more satisfying, we’ll add dumplings made from flour or semolina. They will turn out fluffier if you mix beaten egg white into the dough.
It will be original if cooked with a poached egg. Carefully break it straight into the bubbling broth. Boil for another 2-3 minutes and serve.

Benefits/harms of the soup products used

Chicken meat is certainly beneficial for the human body:

not a lot of fat and a lot of amino acids: arginine, taurine, purine, leucine, lysine, valine, isoleucine, tryptophan;
rich in vitamins and minerals;
It's low in calories and won't make you fat.

Be careful when choosing chicken meat. Do not buy “blue birds” and, on the contrary, very fattened broilers. Steroids and other unsafe chemicals may have been used during their cultivation.

Egg is a very necessary dietary product:

gives us a feeling of satiety;
contains amino acids, proteins and vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) ;
Thanks to the presence of B vitamins, it helps preserve the functions of the nervous system and regulates the functioning of the internal secretion organs.

Egg yolk is absorbed perfectly in any form; it is better to eat the white boiled, so it is digested faster.

I do not recommend eating raw eggs; this may be unsafe due to the presence of salmonella, which does not harm the chicken and eggs, but when it enters the human body it leads to infection of the blood (the internal environment of the human and animal body) and unsafe intestinal tract disease. Therefore, before insertion, chicken eggs must be washed with soap.

Conclusion

We cooked chicken soup with eggs and looked at 5 more options, although there are even more. Read about this in the Food section in the Chicken Soups recipe. There are 30 options described there for every taste and preference.

What kind of soups do you cook in the summer? Tell us about it in the comments.

Egg soup with chicken

Ingredients

Potatoes – 4 pcs;

Chicken – 500 gr;

Chicken egg – 1 piece;

Vermicelli – 120 gr;

Dried parsley – 2 pinches;

Bay leaf – 1 piece;

Ground black pepper – 1 pinch.

75 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

I often cook egg soup with chicken, the recipe for which I will show you now, because it is ordinary, not greasy, without frying, but very tasty and nutritious. This soup can be given to children, especially if the broth is cooked on skinless breasts. And the highlight of it is this: the egg is introduced into the soup raw: first you need to scramble it in a bowl with a fork, and then just add it to the soup, stirring it. The egg will “grab” into the flakes! The most important thing is to take a good chicken according to your ability, so that the broth is rich and yellow

Chicken soup with egg - 7 recipes

Chicken soup with eggs is a delicious first course that can be prepared in almost half an hour. If you have already prepared meat and broth, then production will take a minimum of time.

Traditional noodle recipe

It is best to cook such a soup for one time, because the next day the noodles or vermicelli will already be very boiled and not so tasty.

chicken meat – 300 g;
potatoes - 3 tubers;
carrots and onions – 1 pc.;
vermicelli – 2 handfuls;
eggs – 2 pcs.;
greens - a bunch;
salt, spices, oil.

It is best to use thin web vermicelli. But children really like curly pasta, so you can add them too. For lovers of homemade products, we can recommend creating soup noodles on your own.

Boil water and place pieces of lightly fried meat into it.
Meanwhile, chop the vegetables. Add potatoes to chicken.
Create a roast. Add to the saucepan along with the vermicelli.
Chop the greens, beat the eggs and add to the soup.
At the end, add the roast, season to taste and stir.

Chicken soup with noodles and eggs is ready!

With added corn

The dish turns out to be very unusual and unusual, with Chinese notes.

chicken broth - liter;
boiled meat – 400 g;
eggs – 3 pcs.;
canned corn - a jar;
ginger - a piece of root;
soy sauce - to taste;
salt, spices and oil.

Finely chop the ginger. Beat the eggs.
Heat the oil directly in a thick-bottomed pan and fry the ginger. Pour in the prepared broth and soy sauce, add corn and stir.
After 5 minutes, add the beaten egg mixture in a thin stream. In this case, the soup must be constantly stirred. As a result, long and thin egg threads will float in the water.
Boil and remove from heat.

Pour into plates. Place chicken meat cut into pieces and, if desired, greens into the soup.

Chicken soup with poached egg

fillet – 400 g;
eggs – 4 pcs.;
water – 5 tbsp.;
carrot – 1 pc.;
dill - a small bunch;
salt and sour cream.

Boil the fillet in slightly salted water (this will take approximately 25 minutes).
Remove the meat and add chopped carrots and dill to boiling water.
Carefully pour the eggs into separate bowls or cups so that they do not stick together.
Reduce the heat slightly and carefully pour each egg into the water.
Cook for 5 minutes and let sit.

1st dish with rice

The soup with rice and egg is quite thick and satisfying.

chicken – 300 g;
potatoes - 2 tubers;
carrots, onions, sweet peppers - 1 pc.;
testicle – 1 pc.;
beans in pods - a handful;
rice – 70 g;
herbs, salt and spices.

Cook broth using chicken base. Remove the meat and leave to cool.
Cut the potatoes into bars and add to the broth.
Chop other vegetables and add to the soup along with rice (not including pepper). Add salt. Bring to a boil and after 5 minutes add pepper and beans. Cook further.
Cut the cooled meat into pieces and add to a common container.
Shake the egg with a fork in a cup and pour it in, stirring constantly.

When serving, sprinkle with finely chopped herbs.

If you have time, you can mince chicken meat and form it into meatballs. It will also turn out very tasty.

How to cook with quail eggs

You can cook soup not only with chicken eggs, but also with quail eggs. Kids will literally love this.

chicken – 1 pc.;
potatoes - 5 tubers;
carrots – 2 pcs.;
onion - head;
quail eggs – 12 pcs.;
herbs, salt, spices.

Cook the broth from the carcass, adding laurel, onion and pepper. Remove the meat, cool and cut into portions.
Boil the eggs and carefully cut in half.
Cut the vegetables into small cubes, add to the broth and cook until almost fully cooked.
Return the chicken pieces to the pan. Cook for no more than 5 minutes. Add salt and pepper to taste.

Pour the soup into bowls. Add some chopped greens and a couple of quail egg halves to each.

Chicken soup with egg and sorrel

This soup is often called greenish borscht.

chicken leg – 1 pc.;
sorrel - bunch;
potatoes - 2 tubers;
carrots with onions – 1 pc.;
greens - a little of everything;
butter - a small piece;
eggs – 4 pcs.;
sour cream, spices and salt - to taste.

If you have young nettles, you can also add them to the soup along with sorrel. This useful plant will make the dish even more useful.

Pour water over the ham and bring to a boil. Remove the foam and cook the broth. Remove the meat, cool, separate from the bone and disassemble into pieces.
Cut vegetables. Add the potatoes to the broth immediately, fry the onions and carrots in advance if desired. Add the roast to the soup.
Sort out the sorrel, wash and chop. Add to the pan along with salt, pepper and bay. Under no circumstances should you add sorrel at the same time as potatoes, because the latter will not cook well due to the acid and will remain tough. Cook for 10 minutes. Remove the laurel leaf.
Boil the eggs. Chop the greens.

Pour the finished soup into bowls. Place a diced egg, green onion, parsley, dill and a spoonful of sour cream in each.

Cooking with spinach

wings – 300 g;
potatoes - 4 tubers;
testicle – 1 pc.;
carrots with onions – 1 pc.;
spinach - medium sized bunch;
salt, herbs, oil - as needed.

Pour water over the wings and cook. After about 25 minutes of cooking, add the potato cubes.
Fry other vegetables and also add to the soup. Add salt.
Chop the spinach and simmer in a frying pan, adding 3-4 tbsp. l. broth from the pan.
When the potatoes become soft, add the spinach.
The egg can be boiled and simply added to the soup, cut into cubes, or shaken with a fork and poured into the pan in a thin stream.

If desired, top with sour cream when serving.

You can experiment a lot with this dish. The soup is cooked both watery and thick; there can be a lot of ingredients or not a lot - it all depends on personal taste preferences and even the time of year. In winter, naturally, it is better to prepare hearty and rich soups; in summer, light broths with a minimum of ingredients.