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Chicken and Vegetable Noodle Soup with Egg Custard

5 from 3 votes
Course Dinner
Cuisine European
Servings 8 people
Calories 4 kcal

Ingredients
 

Egg prick:

  • 4 liter Water
  • 2 tsp Salt
  • 150 g Pasta
  • 1 liter Water
  • 2 tsp Salt
  • 1 bunch Soup greens (carrots approx. 300 g, celery approx. 100 g, leek approx. 200 g and ½ bunch of parsley)
  • 250 g Parsnips
  • 250 g Onions
  • 2 Garlic cloves
  • 1 tbsp Chicken broth instant
  • 1 tbsp Maggi wort
  • 1 tbsp Sweet soy sauce
  • 1 tsp Salt
  • 4 Eggs
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tsp Chicken broth instant
  • 2 tbsp Cooking cream
  • 1 Freezer bag

Instructions
 

Chicken:

  • Let the chicken thaw, remove the offal, clean, wash and pat dry with kitchen paper. Boil in 4 liters of salted water (2 teaspoons of salt) for about 45 minutes, remove, let cool down a little, remove the firm meat and dice. Resulted here about 300 g.

Vegetable preparation:

  • In the meantime, prepare the vegetables, pasta and egg custard. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean the celery, cut into slices and then cut into small diamonds. Clean the leek, halve lengthways, wash and cut into lozenges. Wash the parsley, shake dry and pluck. Peel the parsnips and cut into pieces. Peel and quarter the onions and assemble in wedges. Peel and finely dice the garlic cloves.

Pasta:

  • Cook the pasta in 1 liter of salted water (2 teaspoons of salt) according to the instructions on the package, and then drain.

Egg prick:

  • For the egg prick, whisk all ingredients (4 eggs, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon instant chicken stock and 2 tablespoons cooking cream), pour into a boiling bag and let set in a gently boiling water bath, remove and cut into diamonds or cubes to cut.

Chicken and vegetable noodle soup with egg custard:

  • Add the vegetables (carrot blossoms, celery diamonds, leek diamonds, parsnips pieces, onion wedges, garlic clove cubes and chicken meat) and simmer / cook for about 30 minutes. Season with instant chicken broth (1 tbsp), Maggi seasoning (1 tbsp), sweet soy sauce (1 tbsp) and salt (1 tsp). Finally fold in the plucked parsley, pasta and egg custard.

Tip:

  • The soup is easy to freeze in advance.

Nutrition

Serving: 100gCalories: 4kcalCarbohydrates: 0.5gProtein: 0.2gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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