Chicken Soup with Egg Custard and Vegetables

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 6 kcal


  • 4 piece Chicken legs
  • 2 liter Vegetable broth own production
  • 1 piece Halved onion
  • 4 piece Black peppercorns
  • 4 piece Juniper berries
  • 2 piece Bay leaf
  • 1 Handful Frozen peas and carrots thawed
  • 1 some Egg custard freshly made and cut into small cubes, see preparation
  • 1 some Freshly grated ginger
  • 1 pinch Ground white pepper
  • 1 tbsp Seasonal herbs finely chopped
  • 1 some Parsley fresh to sprinkle over the soup, if you like
  • 1 Handful Cooked pasta, the rest of the day before
  • 1 Handful Glass noodles, broken up and cut to the desired size.


  • Roast the onion halves without fat. Press on the berries and place in a tea egg with the bay leaves.
  • Put the chicken thighs, spices and the roasted onion halves in the cold vegetable stock from my supply.
  • Let the thighs simmer for approx. 35 minutes until they are soft, remove and remove the meat from the bone. Fish the onion halves and the tea egg from the broth.
  • Now add the peeled chicken, the glass noodles and the thawed frozen vegetables to the broth and simmer everything together for another 5 minutes.
  • Then add the rest of the pasta from the previous day, the egg prick and the herbs. Let everything steep for a few more minutes, season with ginger and pepper and serve on preheated plates. If you like, sprinkle freshly plucked parsley leaves over the soup.
  • 6th egg prick: break 1 egg, stir with 75 ml milk (it must not foam, otherwise the prick will not be fine). Add a little fine sea salt and rub in a pinch of nutmeg. Pour this mixture into a ceramic vessel and place in a saucepan. Pour some boiling water into the pot, put the lid on and let the sting sit for about 15 minutes over low heat until the egg sting stops. When it's done, turn the egg stick out and cut into cubes (the size everyone likes).


Serving: 100gCalories: 6kcalCarbohydrates: 1.2gProtein: 0.2g
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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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