Thick chicken soup with egg
4 servings
55 minutes
Thick chicken soup with egg is a cozy dish of European cuisine that warms the soul and awakens the appetite. Its history traces back to traditional home recipes using accessible ingredients to create nutritious and flavorful food. The tender broth made from chicken bones is infused with hints of cumin, coriander, and bay leaf. Sautéed vegetables add softness and sweetness to the soup, while butter and flour enrich the texture. Pasta adds heartiness, and the final touch is beaten eggs creating silky swirls in the broth. Served with a sprig of fresh dill for freshness and lightness, this soup is perfect for cold evenings, sustaining energy and delighting with its taste while remaining a classic of home cooking.
1
Cook chicken broth from chicken bones. Add a pinch of cumin, coriander, and bay leaves during cooking. Salt to taste. Leave on low heat.
- Caraway seeds: pinch
- Coriander seeds: pinch
- Bay leaf: 2 pieces
- Chicken: 300 g
2
Chop the onion into half rings and the carrot into long strips. Sauté them in oil over low heat until they become soft.
- Onion: 1 head
- Carrot: 1 piece
3
Add vegetables to the broth. In the same pan, melt butter over low heat and add flour. Ensure the flour fully absorbs the butter, pour in a cup of broth and dissolve the flour in it. Send all this to the pot with the broth.
- Onion: 1 head
- Carrot: 1 piece
- Wheat flour: 2 tablespoons
4
Finely chop the chicken meat and place it in a pot. Add the pasta. Nests or shorter flat pasta work best. Boil for about 10 minutes, check the pasta for doneness. When everything is ready, beat the eggs, stir the soup counterclockwise to create a whirlpool, and slowly pour the eggs into the soup while continuing to stir. Turn off the heat and let it sit for 5 minutes.
- Chicken: 300 g
- Pasta: 200 g
- Chicken egg: 2 pieces
5
Serve with a sprig of dill.
