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.
Preparation time 15 minutes
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
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.
