Chicken soup with noodles and egg
4 servings
40 minutes
Chicken soup with noodles and egg is a cozy and nutritious dish of European cuisine, perfect for a family dinner or a warming lunch. Its history traces back to traditional home recipes where simple and accessible ingredients combined to create a rich and aromatic broth. The light texture of the noodles complements the soft, tender chicken meat beautifully, while the boiled egg adds heartiness and rich flavor. Bay leaf and peppercorns give the broth subtle spicy notes, making it especially appetizing. This soup is easily digestible, so it is often recommended for restoring strength or as comfort food on cool days. Serving it with a piece of chicken and half an egg makes it not only tasty but also aesthetically pleasing.
1
Prepare the ingredients.
2
Cut the chicken into portion pieces.
- Chicken: 500 g
3
Peel the onion and carrot, combine with chicken in a pot.
- Onion: 1 head
- Carrot: 1 piece
4
Add bay leaf and peppercorns.
- Bay leaf: to taste
- Black peppercorns: to taste
5
Pour 2 liters of water and boil the broth.
- Chicken: 500 g
- Onion: 1 head
- Carrot: 1 piece
6
Add salt to taste.
- Salt: to taste
7
Take the cooked meat and vegetables out of the pot.
8
Add 100 grams of dry vermicelli to 1 liter of water.
- Vermicelli: 200 g
9
Boil the eggs hard, peel and cut them in half before serving.
- Chicken egg: 4 pieces
10
Pour noodle soup into a bowl, adding a portion of meat and a boiled egg cut in half.
- Chicken: 500 g
- Chicken egg: 4 pieces