John Myers
Chicken Soup with Vegetables
The perfect chicken soup with vegetables recipe with a picture and simple step-by-step instructions.
- 1 Soup chicken approx. 1.9 kg
- 4,5 liter Water
- 1 tbsp Salt
- 1 bunch Soup vegetables approx. 1 kg (carrots, parsnips, onions and yellow turnips)
- 0,5 pole Leeks (only the white part) approx. 200 g
- 200 g Small mushrooms
- 1 Red chilli pepper
- 1 Cup Cut coriander
- 2 Eggs
- 4 tbsp Milk
- 1 tsp Chicken broth instant
- 0,5 tsp Salt
- 1 tbsp Sweet soy sauce
- 1 tsp Salt
- Wash the soup chicken, put it in cold salted water (4.5 liters of water / 1 tbsp of salt) and cook for about 1 hour. Take out, loosen the chicken and dice / cut into pieces. Peel the onion and cut into wedges. Peel the carrots, parsnips and beetroot and cut into small pieces. Clean and wash the leek, halve lengthways and cut into pieces. Clean / brush the mushrooms. Clean / core the chilli pepper, wash and finely dice. Wash the coriander, shake dry and cut finely. Add the vegetables (carrots, parsnips, onions, yellow turnips, leeks, mushrooms and chilli peppers) and the chicken to the chicken stock and let simmer / cook for about 25-30 minutes. In the meantime, prepare the egg custard. To do this, whisk the 2 eggs with 4 tablespoons of me, 1 teaspoon of instant chicken stock and ½ teaspoon of salt, pour into a large cup and simmer in a water bath until the mixture is firm. Turn out the egg stick and dice. Finally stir in the cut coriander with the egg stick into the soup, season with sweet soy sauce (1 tbsp) and salt (1 teaspoon), simmer for a few minutes and serve the soup hot.
Tip:
- If you want, you can also add cooked noodles. The soup is also very suitable for freezing.
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