Chicken soup with egg is a wonderful and satisfying first course, which perfectly diversifies your dinner. It is prepared quite simply, but it turns out incredibly tasty!
Chicken soup with egg and vermicelli
Ingredients:
- chicken - 400 g;
- potatoes - 5 pcs .;
- bulb - 1 piece;
- carrots - 1 piece;
- vermicelli - 3 tbsp. spoons;
- egg - 2 pieces;
- spices ;
- garlic - 2 cloves;
- water - 4 liters;
- greens - for filing.
Preparation
The recipe for chicken soup with egg is quite simple. Chicken pieces are put in a pan, poured water, podsalivaem and cook broth, removing the foam. Potatoes are cleaned, cut into small cubes and thrown gently into the broth. We process the bulb, shred semirings, and grind the carrot with a straw grater. Pass the vegetables until soft in oil and when the potatoes become soft, we send the roast in a saucepan and mix. Eggs break into a deep bowl and whisk with a fork. In the soup we throw a small vermicelli, laurel leaf, spices and small pieces of garlic. At the very end, we introduce a thin trickle of eggs, let the dish boil and remove from the plate. Ready soup spilled on plates, sprinkled with herbs and served at the dinner table.
Chicken soup with rice and egg
Ingredients:
- potatoes - 5 pcs .;
- carrots are not large - 1 piece;
- bulb - 1 piece;
- rice - 3 tbsp. spoons;
- egg - 1 piece;
- broth chicken - 3,5 l;
- vegetable oil - 3 tbsp. spoons;
- a laurel leaf;
- spice.
Preparation
Potatoes are cleaned, cut into cubes, and carrots are rubbed on a grater. We process the bulb, shinkuem and passeruem on butter with carrots. Egg whisk in a cup until a homogeneous mass. In the boiling broth, spread the potatoes and cook for 15 minutes, and then throw the washed rice and note 10 minutes. After that, the soup is salted and a thin trickle pour the egg, stirring with a spoon. Next, put the fried vegetables, chopped dill and cook for 10-12 minutes.
Chicken soup with sorrel and egg
Ingredients:
- broth chicken - 2 liters;
- potatoes - 2 pieces;
- carrots are not large - 1 pc .;
- chicken fillet - 240 g;
- bulb - 1 piece;
- sorrel - 200 g;
- spice.
- egg of chicken - 1 piece;
Preparation
Carrots, potatoes, onions are cleaned and cut into thin strips. When the soup boils, throw the potatoes and cook for 15 minutes. Carrots and onions are fried on vegetable oil until soft, and then we shift the roasting into broth. Chop the boiled chicken fillets and throw them into the soup. Sorrel thoroughly washed, randomly cut with a knife and add to the pan. We taste the dish, add salt and pour the egg. Remove from the stove and insist the soup for a few minutes.