Soup with chicken and egg mixes in itself the components ideal for taste, it is nutritious, perfectly satisfies hunger and warms, especially on cold winter days. To make your meal as healthy as possible, use poultry or parts of poultry instead of broiler.
You can boil a chicken egg in advance and add sliced when serving directly into the plates, but best of all beat it in a separate bowl and add it to the boiling broth - the soup will become thick due to the egg ribbons or threads. Do not forget about fresh herbs, which will emphasize the taste of chicken broth: dill or parsley, stalk celery, as well as various spices and spices, in addition to the classic ones.
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Ingredients:
Chicken wings - 2 pcs.
Potatoes - 3 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Chicken egg - 1 pc.
Water - 1 l
Bay leaf - 2 pcs.
Parsley greens - 0.5 bunch
Salt - 0.5 tsp
Pepper to taste
How to cook:
Prepare food.
Peel the potato tubers and rinse them under running water. Cut out blackheads if present on root vegetables. Cut the potatoes into medium cubes and pour into a saucepan or stewpan.
Rinse the wings or other parts of the chicken and add them to the container. Of all the ingredients, potatoes and chicken take the longest to cook.
Fill them with warm water, ideally boiling water. Add bay leaves, salt and place the container on the stove.
Bring to a boil and skim off the foam with a slotted spoon without touching the fat. Cook on medium heat for about 20 minutes.
Peel carrots and onions. Rinse with water. Chop the onion into small cubes and grate the carrots on a fine mesh grater. Add vegetables to boiling broth.
Rinse the parsley, chop and place it in the pot as well. Stir the dish gently.
Break the chicken egg into a bowl, salt and pepper. Whisk with a fork, combining the egg white and yolk. Pour the egg into the boiling soup in a thin stream and stir immediately. Thin egg strands form, which will thicken the dish.
Heat for about 1 minute and turn off heat. Place the lid on the pot and let the soup sit for about 5-7 minutes.
Pour the first course into deep bowls, put the meat in each of them. Serve the chicken and egg soup hot. Don't forget the slices of bread, sour cream or mayonnaiseif you like to complement the hot with various sauces.
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