Chicken broth with egg topping
6 servings
25 minutes
Chicken broth with egg topping is a dish that combines the tenderness of chicken meat and the silky texture of whipped eggs. Its origin can be traced to traditional nourishing soups that have been made in many cultures for centuries. This version features a delicate balance of flavors, where sweet carrots add softness and black pepper provides a subtle spiciness. An important characteristic of the dish is its richness and nutritional value: eggs added to hot broth create airy swirls, while shredded chicken makes it hearty. This broth is perfect for restoring strength, warming in cold weather, and simply enjoying a pleasant dinner. It is recommended to serve it warm with a light accent of freshly ground pepper that highlights the depth of flavor.
1
Place the chicken in a pot and cover it with water. Put it on high heat.
- Chicken leg quarters: 2 pieces
- Chicken breast: 2 pieces
- Water: 1.8 l
2
Bring to a boil and reduce the heat. Skim off the foam. From this point, cook for 23 minutes.
3
Cut the carrot into half circles.
4
Add carrot to the broth 5 minutes before the cooking ends.
- Carrot: 1 piece
5
Cover with a lid.
6
Salt one minute before the end of cooking.
- Salt: to taste
7
Break eggs into the broth.
- Chicken egg (large): 2 pieces
8
Stir continuously for 1 minute and remove from heat.
9
Remove the meat from the broth and cover the pot with a lid. Let the chicken cool slightly and shred it. Then combine the ingredients again.
10
Serve warm, slightly peppered.
- Ground black pepper: to taste
