Chicken Broth with Poached Egg and Filler

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 9 kcal


  • 4 piece Chicken legs
  • 1 piece Leek
  • 1 piece Carrot
  • 1 piece Fresh celery
  • 3 piece Bay leaves
  • 10 piece Juniper berries
  • 100 ml White wine
  • 1000 ml Water
  • 1 tsp Sweet paprika
  • 1 tsp Cinammon
  • Salt
  • Black pepper from the mill
  • 2 small Eggs
  • Vinegar
  • Chives


  • Clean the onion, cut it in half and put it in a pan with the cut side down and roast the whole thing well dark (if you cover the pan with a little aluminum foil, it stays nice and clean !! .... unfortunately there was no more aluminum foil in it House ... crap ...)
  • In the meantime, rinse the chicken legs with cold water and pat dry. Keep some of the vegetables (leeks & carrots) for the garnish. Clean / peel the rest and cut into large pieces.
  • Put the chicken drumsticks, vegetables, bay leaves and juniper berries in a saucepan, add water and wine and bring to the boil. Add a pinch of salt, cinnamon and the paprika and cover and simmer gently over a low heat for a good hour.
  • Now pour the broth through a sieve into another pot and then reduce it again to approx. 700 ml. Be careful not to boil it down too much, then add some more water.
  • In the meantime, cut the carrot and leek into fine julliene (if you want, you can blanch the vegetables briefly in salted water) or let them steep in the chicken broth for about 10 minutes. Separate the cooled chicken legs from the skin and just cut the meat into bite-sized pieces and add to the soup. Cut the chives into fine rolls.
  • For the poached eggs, bring a saucepan with lightly salted water and a small dash of vinegar to the boil. Meanwhile, beat the eggs one by one in a cup so that the yolks are not damaged. When the water boils, remove the pan from the heat and slide in the eggs one at a time. When the egg white starts to stagnate, carefully beat the egg white all over the egg yolk with a spoon and let it steep for a good 4 minutes. Carefully remove it with a slotted spoon, place it on a small plate that is tilted a little so that the water can run off and let it drip off.
  • Line the side spoon with chives (this way the egg doesn't stick inside) and carefully slide the egg in and sprinkle with a little paprika.
  • Put the hot soup in a warmed soup cup and sprinkle with some chives, add the poached egg and ..... enjoy your meal .....
  • I thank Lunapiena for the tip with the cinnamon and paprika powder. Does very well in chicken soup


Serving: 100gCalories: 9kcalCarbohydrates: 0.3gProtein: 0.2gFat: 0.1g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Smoothies: My Breakfast Smoothie

Vitamin Boost