Chicken soup with egg and green onions
4 servings
30 minutes
Chicken soup with egg and green onion is a light and nutritious dish from French cuisine that delights with its delicate flavor and silky texture. Originally created as a quick and hearty soup option perfect for cold days or recovery, the starch gives the broth softness and thickness while the eggs gently swirl into the hot liquid forming tender curls that enhance the velvety consistency. Carrots add a light sweetness, garlic salt and pepper provide pleasant spice, while fresh green onion refreshes the taste. This soup not only comforts with its warmth but is also easily digestible, making it an excellent choice for lunch or a light dinner. Served hot, best with crispy baguette.
1
Pour broth into a pot and add starch. Then add finely chopped carrots, garlic salt, and pepper. Bring to a boil and let it cool slightly.
- Chicken broth: 1.2 l
- Cornstarch: 0.3 glass
- Carrot: 1 piece
- Garlic salt: to taste
- Ground black pepper: to taste
2
In a bowl, lightly beat the eggs and pour them into the soup in a thin stream, stirring constantly. Add finely chopped green onions and serve.
- Chicken egg: 2 pieces
- Spring onion: 1 piece
