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Vegetable Soup with Chicken Breast Fillet and Egg Custard

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Vegetable Soup with Chicken Breast Fillet and Egg Custard

The perfect vegetable soup with chicken breast fillet and egg custard recipe with a picture and simple step-by-step instructions.

Vegetable soup with chicken breast fillet:

  • 500 g Chicken breast fillets approx. 500 g
  • 2 tsp Salt
  • 2,5 liter Water
  • 1 piece Celery approx. 300 g
  • 2 Large carrots approx. 300 g
  • 2 Parsnips approx. 150 g
  • 1 Small stick of leek approx. 150 g
  • 2 Onions approx. 150 g
  • 2 Cubes of chicken broth instant à 10 g
  • 2 tbsp Maggi wort
  • 2 big pinches Salt

Egg prick:

  • 2 Eggs
  • 2 tbsp Cream
  • 2 big pinches Salt
  • 1 big pinch Nutmeg
  • 1 Freeze bag

Serve:

  • Basil and / or chives for garnish

Vegetable soup with chicken breast fillet:

  1. Clean and wash the chicken breast fillets, pat dry with kitchen paper and simmer / cook in a large saucepan with salted water (2.5 liters of water + 2 teaspoons of salt) with the lid on for about 1 hour. Remove the chicken breast fillets, dice and return to the broth. In the meantime, clean / prepare the vegetables. To do this, clean / peel the celery, first cut into slices, then into strips and finally into small diamonds. 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. Quarter or halve the large carrot blossom slices. Peel the parsnips, cut into slices and quarter or halve the larger slices. Clean and wash the leek and cut into rings. Peel the onions, halve and cut into wedges / assemble apart. Add the vegetables (celery lozenges, carrot blossom quarters, parsnip slices and leek rings) to the broth with the chicken breast fillet cubes, season with instant chicken broth (2 cubes of 10 g) and simmer / cook with the lid on for about 30 minutes.

Egg prick:

  1. Whisk the eggs (2 pieces) with cream (2 tbsp), salt (2 big pinches) and nutmeg (1 big pinch) well. Pour the mixture into a freezer bag and let it set in a hot water bath. When the egg prick is firm, take it out of the bag / cut it open, let it cool down a little and cut into small cubes.

Serve:

  1. Season the soup with Maggi seasoning (2 tbsp) and salt (2 big pinches), fold in the diced egg and garnish with basil and / or chives, serve.
Dinner
European
vegetable soup with chicken breast fillet and egg custard

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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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