Chicken Noodle Soup with Quail Eggs
7 servings
30 minutes
Chicken soup with noodles and quail eggs is a refined dish of French cuisine that combines the tenderness of chicken meat, the silkiness of noodles, and the velvety texture of quail eggs. This soup likely originates from European gastronomic traditions where harmony of flavors and nutrition are valued. A light yet rich broth infused with the aromas of leeks and chili peppers warms and adds zest. The noodles make the dish hearty while quail eggs provide a delicate aftertaste. Such soup is perfect for a cozy family dinner or elegant serving. It is enjoyed hot, savoring its depth and richness while allowing each ingredient to fully unfold.
1
Separate the thigh and wing from the chicken.
- Chicken thighs: 1 piece
- Chicken wings: 1 piece
2
Pour water (about 2 liters) into a pot and place it on high heat.
3
Wait for boiling and reduce the heat. Do not let the water boil again. Cook for a total of 25 minutes after boiling, periodically skimming off the foam.
4
Boil quail eggs hard (3 minutes after boiling) in parallel.
- Quail egg: 8 pieces
5
Chop the onion finely.
6
Add onion to the soup 10 minutes after boiling.
- Leek green tops: 1 piece
7
Boil the noodles separately: add a drop of olive oil to boiling salted water and the noodles, cook according to the package instructions. Then drain the water.
- Noodles: 150 g
8
Add chili pepper at the 15th minute.
- Chili flakes: 1 teaspoon
9
Cover with a lid and cook for another 10 minutes. At the end, add salt to taste.
10
Cut the eggs in half.
11
Cut the chicken into small pieces. Then return it to the soup.
12
Pour a portion of broth into the dish.
13
Add the required amount of noodles and add eggs to taste in each serving.
- Quail egg: 8 pieces
