Chicken and Egg Soup
2 servings
60 minutes
Chicken and egg soup is a simple yet exquisite dish of European cuisine. Its origin is linked to traditional home recipes where simple ingredients are transformed into a true gastronomic delight. Tender chicken fillet gives the soup a rich flavor, while green onions add freshness and a hint of spiciness. The main feature of this dish is the eggs cooked in such a way that the yolks remain intact, creating a delicate texture and rich taste. This soup is perfect for a light lunch or dinner and can be served with crispy bread or herbs. It is not only nutritious but also warming, making it an excellent choice in cool weather or when craving something cozy and homely.
1
Boil chicken fillet in 1 liter of water for about 25-30 minutes.
- Chicken breast fillet: 200 g
- Water: 1 l
2
Then add finely chopped green onions to the pot.
- Spring onion: 1 bunch
3
Then carefully break each egg into a separate bowl (or better into three different ones) so that the yolk remains intact.
4
After the broth in the pot boils, reduce the heat and gently 'drop' each of the three eggs into the water one by one 'without damaging' the yolks.
- Chicken egg: 3 pieces
5
Boil the soup for another 5 minutes and turn off the burner.
6
Let the soup steep for another 10 minutes, then it can be served in bowls.
