in Soup Recipes

Chicken soup with fried egg

updated

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Ingredients for 6 servings:

  • 500 g chicken breast or turkey fillet
  • 2 ½ liters of water
  • 2 onions
  • 5 carrots
  • 5 eggs
  • Salt
  • n. B. Pfeffer
  • little oil
  • n. B. herbs, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

light soup that can also be served as a main course

Cut the chicken fillet into 2 cm thick cubes and cook in 2.5 liters of hot water for 25 minutes. Finely chop the onions and carrots and fry them in hot oil. Meanwhile, briefly crack the eggs (each one at a time) with a pinch of salt and fry them in a pan greased with oil. Turn over and briefly fry the other side. Allow to cool and cut into thin strips (approx. 1 cm x 4 cm). Add the fried vegetables and eggs to the soup. Season with plenty of salt and pepper and cook for 3 minutes. Season with fresh herbs, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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