Light chicken broth with boiled egg
4 servings
25 minutes
Light chicken broth with boiled egg is an elegant dish of French cuisine that embodies simplicity and sophistication. Its history traces back to classic French broths, long considered the foundation of gastronomy. Tender, clear, and aromatic, it gains depth from a combination of chicken wings, fresh vegetables, and a bouquet garni. The delicate flavor is slightly enhanced by black and fragrant pepper, while the final touch is an egg boiled almost hard, creating a soft contrast of textures. This broth is not only nutritious but also versatile: it can be served as a light standalone dish or used as a base for more complex soups and sauces. The exquisite combination of ingredients makes it ideal for leisurely dinners that warm the soul.
1
Place the chicken wings in the pot.
- Chicken wings: 500 g
2
Chop the vegetables coarsely.
- Celery: 30 g
- Carrot: 30 g
- Onion: 30 g
- Leek: 30 g
3
Add vegetables to the wings and pour in water.
- Celery: 30 g
- Carrot: 30 g
- Onion: 30 g
- Leek: 30 g
- Water: 1.7 l
4
Cut the green part of the leek and add it to the broth.
- Leek: 30 g
5
Add a bouquet garni to the broth. Place it on high heat.
- Bouquet garni: 1 bunch
6
After boiling, reduce the heat and simmer for 20 minutes without allowing it to boil. Skim off any foam that appears.
7
After 10 minutes of boiling, add salt and pepper.
- Black peppercorns: 2 pieces
- Allspice peas: 2 pieces
8
Place one egg separately in water. One egg per serving.
- Chicken egg: 4 pieces
9
Cook until almost hard-boiled.
10
Pour the prepared broth into a soup bowl. Add the egg, cut in half. Season with ground chili and serve.
- Chicken egg: 4 pieces
- Ground chili pepper: to taste