Chicken soup with poached eggs

Ingredients for 2 servings:

• 250 g carrot(s)
• 150 g celeriac
• 150 g leek
• 450 g chicken, cooked
• 1 ½ liters of chicken broth
• 100 ml white wine
• 50 g Kritharaki (rice-shaped noodles)
• e.g. salt and pepper
• e.g. chili flakes
• 2 m.-sized eggs
• 1 shot of white wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the carrots and celery. Dice the celery, carrots, and leeks. Remove any bones and skin from the chicken. Cut the meat into bite-sized pieces. Bring the chicken stock, white wine, vegetables, and chicken to a boil and simmer for 10 minutes. Add the kritharaki and simmer for another 10 minutes. Season the soup with salt, pepper, and chili flakes. Bring water to a boil in another tall pot. Once boiling, add the vinegar. Carefully crack one of the eggs into a cup. Immediately reduce the heat to low so that the water is no longer boiling but just simmering. Stir the pot with a spoon until a whirlpool forms. Then carefully lower the egg into the center of the whirlpool. The whirlpool and the vinegar will hold the egg together. Simmer the egg gently for 1-2 minutes. Carefully remove the egg from the water with a slotted spoon and place it in a soup bowl. Fill the cup with the soup, arrange and serve.