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 delicious and completely budget-friendly. 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 enough 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.

Light chicken soup with eggs and herbs is a tasty dish for any day

When you want to dine on something hot, tasty and filling, the first thing that comes to mind is chicken soup. Chicken soups are good at any time of the year. The broth cooked with poultry comes out fragrant and golden, and mixes well with any vegetables and roots. If your soul asks for tests in preparing the first dish, then the best option is to go cook a delicious chicken soup.

Which part of the chicken is best to eat for the first course?

Having every part of the chicken on hand, you can prepare a delicious soup. But it is worth keeping in mind that the calorie content of the dish depends on the fat content of the poultry meat. The base of the chicken soup is a savory broth. The more concentrated the chicken broth is, the higher the calorie content of the serving. There are several subtleties when cooking poultry broth.

5 Common Tips for Making Savory Chicken Soup

Chicken soup is a simple dish; preparing it will not be difficult for even the most inexperienced housewife, the recipe is so simple. But to get the best results and taste, we have saved you a couple of tips that are worth taking note.

— It is best to cook soup from chilled chicken meat, rather than frozen. Chilled meat is a pleasure to cook, because it is most suitable for culinary processing, it has higher nutritional value and taste properties than that which has gone through the freezing process. From chilled chicken you will get a very tasty, downright best chicken soup - rest assured. But if you really have to eat a frozen product, then it would be better to buy a whole frozen chicken, rather than cut into pieces.

Fundamentally ! Dietary chicken soup will retain the appropriate calorie content of the dish if you cook not poultry, but purchased in a hypermarket. Domestic chickens are the fattest, so the recipes advise consuming them as needed and boiling ordinary strong broth, the calorie content of which is high, but justified.

— If you plan to cook a 4-liter pan of the first course, then during cooking add 1-1.5 liters more water, regardless of the recipe. The broth tends to boil away very quickly. Continue cooking as usual, do not overdo it with salt - it does not affect the calorie content, but it is possible to over-salt the dish. By adding an extra liter of water, at the end of cooking you will see that there is exactly as much chicken broth left in the pan as you needed at the beginning.

—Be sure to constantly fill chicken meat with cool water before boiling and, when boiling, be sure to skim off all the foam that appears on the surface. Any recipe for making first courses will tell you about this. If you miss the moment to remove the foam and continue to cook with it, it will settle to the bottom, in which case the chicken soup will be very cloudy and less pleasant to taste.

— You can cook chicken soup in any available suitable container, but the best option is to cook it in a good-quality thick-walled pan with a “sandwich” multi-layer bottom. The soup will turn out very tasty and rich, thanks to long-term heat retention. It is not forbidden to experiment with making it in a slow cooker.

— Chicken soup can be stored in the refrigerator for up to 3 days without losing its taste. If you plan to cook dietary soup using ready-made chicken broth, you should know that the broth does not remain fresh for long after preparation and is only suitable as a base for soup for 2 days, stored in a closed container in the refrigerator.

How to cook

We offer you a traditional recipe for making poultry soup with eggs and herbs. This chicken soup is good for both adults and children; it is not difficult to prepare. Recipes for soups with eggs are very popular, because from time to time you want to vary the regular menu, having available products on hand.

Cooking time:

To make light chicken soup, the following ingredients :

4 liters of water;

500 g chicken meat on the bone (breast, legs, drumsticks);

2 tbsp. l. butter;

6-7 medium potatoes;

1 carrot;

1 onion;

3 chicken eggs;

1-2 bay leaves;

salt, ground dark pepper to taste;

a large bunch of greens (parsley, cilantro).

So, let's start making

1. Place the cooked chicken parts in a saucepan. Pour cool water over the poultry meat. Bring to a boil over medium heat. Season to taste with salt and add bay leaf. Cook until meat is done (

20 minutes). If you cook the broth in advance, the cooking time will be significantly reduced.

2. Remove the cooked chicken meat from the broth and separate it from the bones. Finely chop or disassemble into fibers. Strain the finished broth through a fine sieve.

3. Cook hard-boiled eggs (cook for about 5 minutes). Cool the boiled eggs under running water, this will make it easier to peel the shell.

4. Wash and peel the vegetables. Cut the potatoes into cubes, grate the carrots on a medium grater, chop the onion.

5. Place the chopped meat in the broth, put the pan on the fire, bring to a boil, add potatoes. Cook for 10 minutes.

6. Prepare the frying: melt the butter in a frying pan. Add carrots and onions, sauté in butter for approximately 5-7 minutes until lightly golden and onions soften.

7. Grate the boiled eggs. Place grated eggs and fried carrots and onions into the broth. Add spices if desired. Bring to a boil, cook for another 10 minutes.

8. Wash the greens and chop them. Add greens to chicken soup, cook for 5 minutes, turn off heat. Cover the soup with a lid, it is better to let the dish steep for 5-10 minutes.

Curious! This recipe involves the introduction of any greenery to taste, but cilantro gives the first dish a very appetizing “summer” smell.

The dish is ready! As an addition to the soup, you can add a spoonful of the freshest sour cream, then it will acquire a very light refreshing sourness. You can decorate the dish with a leaf of greenery and half a boiled egg.

Now you have a simple and delicious recipe for chicken soup in your piggy bank, which you can use to vary the family menu. Be prepared to be asked for more after your first plate! Bon appetit!

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 prepare 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

So, prepare the following ingredients: potatoes, chicken (pieces of chicken carcass, I took two wings and a leg), water, salt, chicken egg, vermicelli, onion, carrots, dried parsley, bay leaf, ground pepper.

Boil the chicken pieces in water until tender. Salt the broth. Peel and dice the potatoes while the chicken cooks.

Place potato cubes into the broth and cook until tender. Remove the chicken pieces from the broth, remove the meat from the bones and return it back to the broth - this will make it more pleasant to pour and eat the soup next time. When the potatoes are cooked, add a peeled onion (half or quarter depending on the size of the onion) and carrots (small grater) to the soup.

Boil the soup for 5 minutes, and then add vermicelli or small pasta to it.

Boil the soup for another 5 minutes. While the noodles are cooking in the soup, whisk a raw chicken egg in a bowl. Add the egg to the soup, stirring the broth in a circle. If you want the egg in the soup to be large flakes, then stir it very slowly, and if you want to get small flakes, then stir the soup actively when introducing the egg.

Let the soup boil and add dried parsley (or dill, to taste), ground pepper and add bay leaf. Turn off the stove.

In almost a minute, chicken soup with eggs will be ready - pour it in and invite everyone to dinner! :)