Quick chicken soup with egg garnish
We continue on a hearty note with a fresh and quick chicken soup with egg garnish. As a big soup fan, I can't think of anything better after a long, chilly day than a delicious warm bowl of soup. Chicken soup is right at the top of the list. Thanks to this recipe, you can whip up a fresh chicken soup in just 30 minutes and you even have an egg drop as a soup garnish. It doesn't get any better than that, does it? So warm yourself from the inside, shoo away all those sniffly noses and try out this simple recipe.
Eggnog
- 50 ml milk
- 3 eggs
- Salt
- Pepper
Soup
- 500 g chicken breast
- 500 g soup vegetables (carrots, celeriac, leek, parsley)
- 250 g noodles
- 2.7 l chicken stock
- Salt
- Pepper
Preparation
Eggnog
- Crack the eggs into a deep dish.
- Add the milk and season with salt and pepper. Whisk well.
- microwave for 3-5 minutes until all the egg mixture has set.
- Chop into small pieces or pluck with a fork and add to the almost finished soup.
Soup
- Wash the chicken breast fillet, pat dry and season well with salt and pepper.
- briefly bring 1 liter of chicken stock to the boil, reduce the temperature and add the chicken breast fillet to the stock, which should no longer be boiling.
- When the meat is cooked, remove it from the stock. Add the rest of the stock and bring to the boil.
- Add the carrots, celery and noodles and simmer for approx. 7 to 8 minutes until the noodles are cooked.
- Cut the chicken breast fillet into cubes or shred with a fork.
- Add the leek, egg garnish and meat and simmer for a further 2 to 3 minutes.
- Season to taste with salt and pepper and serve with parsley.
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