John Myers
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Chicken Soup with Filler
The perfect chicken soup with filler recipe with a picture and simple step-by-step instructions.
Cooking Chicken:
- 1 Fresh chicken (without neck and offal) 1.4 kg
- 5 liter Water
- 2 tsp Salt
Egg liner:
- 2 Eggs
- 1 Strong pinch of salt
- 1 Strong pinch of nutmeg
- 1 tsp Chicken broth instant
- 4 tbsp Whipped cream
- 1 Freeze bag
Pasta insert:
- 250 g Müschelchen (fine egg noodles with durum wheat / here: from 3 bells)
- 1 tsp Salt
- 1 tbsp Butter
Chicken soup with filler:
- Boned chicken
- Egg cube
- 2 Carrots about 200 g
- 1 piece Celery approx. 150 g
- 1 piece Leeks approx. 150 g
- 1 Parsley root approx. 150 g
- 1 Parsnip approx. 150 g
- 2 Large onions approx. 200 g
- 2 Large cloves of garlic
- 0,5 bunch Parsley plucked
- 1 tbsp Maggi wort
- 3 tbsp Chickens Buillion
- 1 Strong pinch of pepper
To serve:
- Parsley for garnish
Cooking Chicken:
- Wash the chicken, cook in salted water (5 liters / 2 teaspoons of salt) for about 1 hour, remove, bone and dice the meat.
Egg liner:
- Whisk eggs (2 pieces) with whipped cream (4 tbsp), season with salt (1 pinch), nutmeg (1 pinch) and instant chicken broth (1 teaspoon), pour into a freezer bag and cook in the hot broth with the freezer bag open / let it stall. Remove the bag and cut the egg stick into cubes.
Pasta insert:
- Cook the pasta in salted water (1 teaspoon) according to the instructions on the package (here: 8 – 10 minutes) until al dente, drain and toss in butter (1 teaspoon) in a hot saucepan.
Chicken soup with filler:
- Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean the celery and cut into small diamonds. Clean and wash the leek thoroughly and cut into rings. Peel the parsley root and parsnip with a peeler and cut into small cubes. Peel the onions and garlic cloves. Wash the parsley, shake dry and pluck the leaves off. Add the filler (carrot blossoms, celery lozenges, leek rings, parsley root cubes, parsnip cubes, 2 onions, 2 garlic cloves. Egg and plucked parsley) to the soup / broth and simmer for about 25 minutes. Finally, season / season with Maggi seasoning (1 tbsp), Chicken Buillion (3 tbsp) and salt (2 big pinches). Serve the soup hot and separately with the pasta. The soup can now be enjoyed with or without a pasta insert.
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