Chicken soup with egg and noodles - the first dish that you can quickly prepare and delight your loved ones at the dinner table. This soup can be prepared for both small children and adults, everyone will be full and satisfied. If you want to give vermicelli soup freshness, you can add any spicy herbs For decoration. Appetizing soup with noodles and beaten egg is quite tasty, although it consists of the most simple products. The quick and easy recipe is also low-calorie and low-fat, so it won't do any harm for heavier people. In our recipe we will show basic recipe preparation of this dish, we will cook it on the ready chicken broth. If you do not have ready-made chicken broth, then preparing the soup will take a little longer; you need to cook the broth for 30 minutes; if you wish, you can not remove the meat, but cut it into pieces and then add it to the soup. Children will especially love this soup; potatoes, thin vermicelli and a beaten egg make this soup very tasty and tender.

Taste Info Hot soups / Vermicelli soup

Ingredients

• Chicken broth 2 l;
• Potatoes 470 g;
• Vermicelli 100 g;
• Onions 150 g;
• Carrots 150 g;
• Sunflower oil 25 g;
• Chicken egg 2 pcs.;
• Salt – 1 tsp;
• Ground black pepper;
• Bay leaf 2 pcs.;
• Dill 5 sprigs;
• Parsley 5 sprigs;
• Green onion 3 pcs.

How to make egg noodle soup

Boiling ready meat broth add prepared potatoes. You can cut the root vegetables into cubes or diamonds, depending on your preference. Cook over medium heat until half cooked, 10-15 minutes.

If you wish, you can cook this soup in water, it will turn out less rich taste, but it will also be very tasty.

The broth can be used either fresh or frozen; we use previously prepared broth, which I cooked a day before cooking the soup.

Cut the onion into half rings or cubes. If you have red or white onions, you can substitute regular onions. Add some to a hot frying pan vegetable oil, add the prepared onion to the pan. Fry over medium heat until golden color 5-7 minutes.

Peel the carrots, grate them finely or cut them into cubes. Add grated carrots to the golden onions and let them fry for 5 minutes. You can add vegetable oil to the frying pan if it seems too little.

In a separate bowl, beat the eggs. A whisk or mixer will come to your aid in this procedure. Whisk until it forms an omelette consistency. Leave in a cool place for 5 minutes.

Homemade eggs are best; they have an orange yolk and generally taste better than store-bought eggs.

To almost ready-made potatoes add sautéed onions and carrots. Stir the soup and let the vegetables simmer for 3-5 minutes.

Pour the cooled eggs into the soup in a thin stream. At the same time, have time to stir with a spoon or fork so that the eggs do not gather in one large lump during cooking. Let the egg cook for another 2-3 minutes.

Finally add thin vermicelli, thin vermicelli does not need to be cooked; it will cook in hot soup and will be ready.

If you don't have web noodles, you can replace it with spaghetti or another form of pasta. But in this case, it must be boiled over medium heat for 5-7 minutes.

It remains to add a little greenery - green onions, dill and parsley. Boil for half a minute and turn off the heat.

Chicken soup with eggs and noodles is ready, enjoy your lunch.

Egg soup- This is a “classic of the genre”. The dish always turns out tasty and satisfying, so it can be safely served for lunch.

Chicken soup with egg

Ingredients:

Lukovka
- carrot
- chicken broth – 2 liters
- chicken – 320 g
- two potatoes
- spices
- testicles

Cooking steps:

Cook the broth in advance. If the required volume is not enough, you can use boiled water. Chop the boiled meat into pieces. Place the broth on the stove and set the heat to low. Chop the carrots into circles. Cut the peeled potatoes lengthwise and chop into even slices. After the broth boils, throw in potato wedges. Fry the vegetables until golden. Immerse the roast in the broth, add the chopped chicken. Season the soup with egg after 10 minutes. Beat gently with a fork. Place the pan on the fire, throw in the green stuff. Bring the soup to almost a boil and remove immediately.

Prepare also. It's perfect for lunch!

Chicken and egg soup

You will need:

Chicken broth - a couple of liters
- two potatoes
- testicles – 2 pieces
- chicken – 200 g
- onion
- carrot
- champignons – 320 g
- spices

Cooking steps:

Prepare the champignons: soak the dried ones in boiling water for a couple of hours, and chop the fresh ones crosswise into slices. If you are making soup from dried mushrooms, then drain the water in which they were soaked and fill them with fresh water. Champignons can be boiled together with potatoes. The further preparation process is the same as in previous recipe. For spices, give preference to cloves and bay leaves. You can also add a little sour cream.

What do you think? Unusual combination products will pleasantly surprise you.

Egg soup: recipe

Required Products:

Salt
- water (meat broth) – one and a half liters
- medium size potatoes – 3 pcs.
- testicle
- small onion
- parsley with dill
- carrot
- sour cream

Preparation:

Place a saucepan with broth or water over low heat. While the liquid is boiling, peel the potatoes. Crumble it into slices and then into strips. After boiling, throw the slices into the pan. Peel the remaining vegetables, cut the onion in half, and chop into small cubes. Chop the carrots into circles. Vegetable slicing combine with the main mass, let the dish boil again, add salt to taste, cook until full readiness. In a plate or bowl, beat the eggs with a fork. Pour in a thin stream egg mixture into the pan, stirring continuously with a spoon. Add a little more water. Boil, cover with a lid, let it brew thoroughly. Serve the soup with fresh greens and sour cream.

Cook it and it’s delicious.

Sorrel soup with egg: recipe

Required Products:

Vegetable or chicken broth - 1 liter
- salt - teaspoon
- sour cream - one third of a glass
- sorrel – 145 g
- ground pepper
- testicles
- potatoes – 2 pieces

Preparation:

Wash the sorrel leaves and dry. Boil half the broth, blanch the greens, puree the mixture with a blender. Boil the potatoes in the rest of the broth until they become soft. Puree the mixture. Sorrel broth combine with potatoes, boil. Add salt and season. Dissolve the sour cream in the broth, pour into a common saucepan, stir, and pour into plates. Place half a boiled egg in each serving. Sorrel soup with egg ready!

Bake also.

Egg soup photo:

Recipe with millet and sausages.

You will need:

Chorizo ​​sausage
- millet – one glass
- garlic clove – 4 pieces
- testicle – 3 pieces
- vegetable broth – 7.5 cups
- onion – 2 pieces
- spices

Cooking steps:

In a frying pan, fry the chopped sausage pieces until all the fat has evaporated. Remove the fried sausage pieces from the heat and fry the chopped onion in the resulting fat until it becomes transparent. Add garlic and mushroom slices to the onion, continue frying until the mass turns golden. Place the contents of the frying pan into a saucepan, throw in the sausages, and pour in the broth. Add millet and cook until the cereal is ready. Before removing, beat in the eggs, stir quickly, serve the dish with garlic croutons.

Soup with processed cheese.

Required Products:

Chicken fillet – 1 piece
- chicken broth – one and a half liters
- processed cheese – 2 pieces
- greenery
- seasonings
- testicle – 2 pieces

How to cook:

Dissolve grated chicken broth processed cheese, season, mix with chopped green stuff. Boil the chicken, disassemble into individual fibers, transfer to soup, beat, stir quickly, remove, serve with crackers or garlic croutons.

Prepare and.

"Kimchi."

Ingredients:

Tomato paste, sugar - a tablespoon
- water - three glasses
- kimchi – 1 glass
- a pinch of salt
- testicle
- hot pepper
- Korean carrot
- greenfinch

Preparation:

Pour water into a saucepan and boil. Dip the head of kimchi, add hot peppers, sugar, add salt. Beat in the egg, mix well so that the yolk and white turn into thin threads. Pour the soup into bowls and throw green onions With Korean carrots. You can also add rice vermicelli, which will make the dish more satisfying.

For breakfast you can cook.

Spicy sweet and sour soup.

You will need:

Chicken broth - one liter
- tofu – 40 g
- fillet chicken thighs– 60 g
- chicken eggs - a couple of pieces
- bamboo shoots – 20 g
- granulated sugar– 20 g
- dry Chinese mushrooms– 40 g
- black rice vinegar– 45 ml
- sugar – 20 g
- sunflower oil – 7 ml
- sesame oil – 4 ml
- green onion, potato starch– 8 g each
- chili bean sauce – 30 ml
- dark soy sauce– 30 g

How to cook:

Pressed dried mushrooms soak for 40 minutes in a bowl of cool water. During this time they should open up. Prepare the base for the first course: heat sunflower oil in a saucepan, add chili bin sauce and soy sauce, sprinkle with sugar, pour in 4 ml acetic acid And Sesame oil, boil. Chop the washed and soaked mushrooms, along with chicken fillet, tofu cheese and bamboo shoots into thin strips. Chop the green onions. Dissolve potato starch in cool water. Add chicken, bamboo, tofu, mushrooms to the hot base and boil again. Add starch, pour in raw, slightly beaten eggs. Sprinkle with green onions and move from the stove to the table.

You will like it too.

Sorrel soup with egg: recipe

Ingredients:

Nettle, sorrel – 320 g each
- beef shoulder – 3 kg
- egg– 8 pcs.
- sour cream – 295 g
- potatoes – 500 g
- carrot – 300 g
- onion – 400 g
- dill – 20 g
- spices
- sunflower oil – 45 ml
- spinach – 295 g
- salt

Cooking steps:

Fill the spatula with five liters of water, throw in the onion and carrot, cook for 2.5 hours. Strain the broth, cool the meat, crumble it into slices, after removing it from the bone. Fry the vegetables in a large saucepan and add the potato cubes. Pour in the broth and simmer for about 20 minutes. Throw in the chopped spinach and sorrel leaves and cook for another 10 minutes. Boil the eggs hard-boiled. Serve soup with sorrel and egg with sour cream, pieces of meat and eggs.

Sorrel soup with egg photo:

Spicy soup with mushrooms.

Required Products:

Onion head
- a pair of garlic cloves
- chicken egg
- milk – 110 ml
- fresh mushrooms – 395 g
- salt
- ground pepper
- butter – 25 g
- coriander, ginger root – 50 g each

Cooking steps:

Melt butter in a saucepan, add chopped garlic and onion, fry until golden. Throw in the chopped mushroom slices. You can take any mushrooms - oyster mushrooms, champignons, etc. Fry it a little. Pour in water, chopped cilantro, ginger root, chili, salt, put on low heat, cook for half an hour. Boil the eggs. Set aside 4 tbsp. spoons of cooked mushrooms. Pour in the milk and blend everything with a blender. Place the eggs on plates, add a tablespoon of mushrooms, pour mushroom soup. Garnish with black pepper and grated truffle.

Recipe with corn.

Ingredients:

Corn cobs, corn – 2 pieces each
- salt
- chicken broth – one and a half liters
- milk – 155 ml
- chicken breast – 295 g
- green onion – 50 g
- spices

Cooking steps:

Cut off corn kernels from the cobs, chop the grains with a knife. Drain the liquid from two jars and put the contents through a blender to make a puree. Chop the chicken breast into thin strips. Place corn with chopped chicken breast into boiling chicken broth and cook for 5 minutes over low heat. Beat the eggs until foamy, carefully pour them into the pan with the soup.

Buckwheat soup.

You will need:

Peppercorns – 5 pcs.
- buckwheat – half a glass
- carrots, onion
- potatoes – 3 pcs.
- several bay leaves
- a pinch of ground pepper
- raw egg – 2 pcs.
- salt - a couple of tablespoons
- frozen or fresh herbs

Cooking steps:

As soon as the meat is cooked, add carrots to it. You can grate it, but it’s better to crumble it into circles. Peel the potatoes and cut into cubes. Place the buckwheat into the pan, peel the onion and cut it. Place peppercorns and bay leaves. Break the chicken eggs into a plate and beat with a fork. Pour the egg mixture into the soup. Remove the pan from the heat, throw in the greens, and let stand for 10 minutes.

Curry recipe.

Ingredients:

Butter - half a tablespoon
- curry powder – 8 g
- flour - half a tablespoon
- apple – a couple of pieces
- flour – 0.5 tbsp. spoons
- testicle
- rice - tablespoon
- salt
- cream – two tablespoons (tablespoons)

Preparation:

Boil the rice in salted water. Boil the eggs and crumble. Chop the onion into cubes and pour boiling water over it for a few seconds. Drain the water. Remove the core of the apples, bake them, and grind them. Fry the flour in oil. Cool, dilute with broth, simmer the sauce for 10 minutes, strain. Combine the prepared sauce with applesauce and prepared onions. Add curry powder, salt, cook for 10 minutes. Strain. Ready soup top with butter and hot cream. Place the rice on plates along with the chopped eggs just before serving.

Chicken soup with eggs is a wonderful and satisfying first course that will perfectly diversify your lunch. It is quite simple to prepare, but it turns out incredibly tasty!

Chicken soup with egg and noodles

The recipe for chicken soup with eggs is quite simple. Chicken pieces put it in a saucepan, add water, add some salt and cook the broth, skimming off the foam. Peel the potatoes, cut them into small cubes and carefully throw them into the broth. We process the onion, chop it into half rings, and chop the carrots into strips using a grater. Sauté the vegetables in oil until soft and, when the potatoes become soft, add the fried potatoes to the pan and stir. Break the eggs into a deep bowl and beat with a fork. Throw into the soup small vermicelli, Bay leaf ick, spices and chopped small pieces garlic At the very end, add the eggs in a thin stream, let the dish boil and remove from the stove. Pour the finished soup into bowls, sprinkle with herbs and serve to the dinner table.

Chicken soup with rice and egg

Peel the potatoes, cut them into cubes, and grate the carrots. We process the onion, chop it and saute it in oil with carrots. Beat the egg in a cup until smooth. Place the potatoes in the boiling broth and cook for 15 minutes, and then throw in the washed rice and cook for 10 minutes. After this, add salt to the soup and pour in the egg in a thin stream, stirring with a spoon. Next, add the fried vegetables, chopped dill and cook for 10-12 minutes.

Chicken soup with sorrel and egg

• chicken broth – 2 l;
• potatoes – 2 pcs.;
• small carrots – 1 pc.;
• chicken fillet – 240 g;
• onion – 1 pc.;
• sorrel – 200 g;
• spices.
• chicken egg – 1 pc.;

Peel carrots, potatoes, onions and cut into thin strips. When the broth boils, add the potatoes and cook for 15 minutes. Fry the carrots and onions in vegetable oil until soft, and then transfer the frying into the broth. Boiled chicken fillet cut into pieces and throw into the soup. Wash the sorrel thoroughly, chop it randomly with a knife and add it to the pan. Taste the dish, add some salt and pour in the egg. Remove from heat and leave the soup for a few minutes.

womanadvice.ru

Light chicken soup with eggs and herbs - a delicious dish for every day

When you want to have lunch with something hot, tasty and filling, the first thing that comes to mind is chicken soup. Chicken soups are good at any time of the year. Broth cooked with poultry is aromatic and golden, goes well with any vegetables and roots. If your soul requires experimentation in preparing the first dish, then the best option– go make a delicious chicken soup.

Which part of the chicken is best to use for the first course?

Having any part of the chicken on hand, you can cook tasty soup. But it is worth remembering that the calorie content of the dish depends on the fat content of the poultry meat. Chicken soup base - delicious broth. The more concentrated the chicken broth is, the higher the calorie content of the serving. There are several subtleties when cooking poultry broth.

• To get it properly cooked diet broth, select parts of the carcass with minimum quantity fat The more fat, the higher the calorie content. Will fit well chicken breasts without skin, also back and neck. It is good to cook dietary broth from young, lean chickens. Any part of the chicken used must be skinless - dietary chicken soup is not acceptable excess fat. Calorie content of the first dish when used lean meat birds will make up

On a note! Fresh dietary broth is absorbed by the body with a bang, gives strength and helps to recover faster from illness. For healing effect e it needs to be boiled in small quantity and serve as independent dish with bread or crackers.

• To prepare a strong broth you can use chicken legs, drumsticks, half a chicken carcass or ready soup set. The calorie content of the dish will be higher, the soup will be more nutritious. Classic chicken soup made with strong broth is very tasty, with a rich and characteristic pleasant aroma, beautiful golden color. The recipe states that the strong broth should be simmered for at least 2 hours. Comparing how many calories are in chicken soup with strong broth, the figure is twice as high as in dietary soup - about 65 kcal per 200-gram serving. This is not very much, but such calorie content of the broth can be harmful to people with weak stomachs and children under 2 years of age.

Chicken soup is a simple dish; preparing it will not be difficult for even the most inexperienced housewife, the recipe is so simple. But to get better results and taste, we have saved a couple of tips for you that are worth taking note.

It is best to cook soup from chilled chicken meat, not from frozen. Cooking chilled meat is a pleasure, because it is more suitable for culinary processing, he has higher the nutritional value and taste qualities than those that have gone through the freezing process. From chilled chicken you will get a very appetizing, downright excellent chicken soup - rest assured. But if you have to use a frozen product, then it would be correct to purchase a whole frozen chicken, and not cut into pieces.

Important ! Diet chicken soup will preserve required calorie content dishes if you don't cook poultry, but bought in a supermarket. Domestic chickens are fattier, so recipes recommend using them when it is necessary to cook regular strong broth, the calorie content of which is high, but justified.

If you plan to cook a 4-liter pan of the first course, then when cooking, add 1-1.5 liters more water, despite the recipe. The broth tends to boil away very quickly. Continue cooking as usual, do not overdo it with salt - it does not affect the calorie content, but there is a possibility of oversalting the dish. By adding an extra liter of water, at the end of cooking you will see that there is exactly as much chicken broth left in the pan as you initially needed.

Always pour chicken meat correctly before cooking. cold water and when boiling, be sure to remove all the foam that appears on the surface. Any recipe for preparing first courses will tell you this. If you miss the moment to remove the foam and continue to cook with it, it will settle to the bottom, in which case the chicken soup will be very cloudy and less pleasant to taste.

You can cook chicken soup in any available suitable container, but perfect option– cook in a good quality thick-walled pan with a “sandwich” multi-layer bottom. The soup will turn out very tasty and rich, thanks to the long-term heat retention. It is not forbidden to experiment with cooking in a slow cooker.

Chicken soup will keep in the refrigerator for up to 3 days without losing taste qualities. If you plan to cook diet soup on ready-made chicken broth, you should know that the broth does not remain fresh for long after cooking and is suitable as a base for soup only for 2 days, stored in a closed container in the refrigerator.

How to cook

We are offering to you classic recipe preparing poultry soup with eggs and herbs. This chicken soup is good for both adults and children and is easy to prepare. Recipes for soups with eggs are very popular, because sometimes you really want to diversify your usual menu, having available products on hand.

Cooking time:

For cooking light chicken soup will be needed following ingredients:

• 4 liters of water;
• 500 g chicken meat on the bone (breast, legs, drumsticks);
• 2 tbsp. l. butter;
• 6-7 medium potatoes;
• 1 carrot;
• 1 onion;
• 3 chicken eggs;
• 1-2 bay leaves;
• salt, ground black pepper to taste;
• a large bunch of greens (parsley, cilantro).

So let's start cooking

1. Place the prepared chicken parts in a saucepan. Pour cold water over the poultry meat. Bring to a boil over medium heat. Season to taste with salt and add bay leaf. Cook until meat is done (

20 minutes). If you cook the broth in advance, the cooking time will be significantly reduced.

2. Remove the cooked chicken meat from the broth and separate it from the bones. Finely chop or disassemble into fibers. Strain the finished broth through a fine sieve.

3. Cook hard-boiled eggs (cook for about 5 minutes). Cool the boiled eggs under running water, this will make the shell easier to peel.

4. Wash and peel the vegetables. Cut the potatoes into cubes, grate the carrots on a medium grater, chop the onion.

5. Place the chopped meat in the broth, put the pan on the fire, bring to a boil, add potatoes. Cook for 10 minutes.

6. Prepare the frying: melt the butter in a frying pan. Add carrots and onions, saute for butter about 5-7 minutes until lightly golden and onion softens.

7. Grate the boiled eggs. Place grated eggs and fried carrots and onions into the broth. Add spices if desired. Bring to a boil, cook for another 10 minutes.

8. Wash the greens and chop them. Add greens to chicken soup, cook for 5 minutes, turn off heat. Cover the soup with a lid, it is advisable to let the dish brew for 5-10 minutes.

Interesting! This recipe involves the use of any greens to taste, but cilantro makes the first dish very appetizing "summer" scent.

The dish is ready! As an addition to the soup, you can add a spoonful of fresh sour cream, then it will acquire a very light refreshing sourness. You can decorate the dish with a leaf of greenery and half a boiled egg.

Now you have a simple and delicious recipe chicken soup, which can be varied family menu. Be prepared to be asked for more after your first plate! Bon appetit!

edimsup.ru

Chicken soup with egg

It just so happens that closer to lunch time we dream about delicious soup . If for our people the first course at lunch is a necessity, then for most foreigners this is very strange, because even if it is customary for them to eat soup, it is in the form of puree, and then rarely.

It is completely incomprehensible how one can refuse a bowl of aromatic soup, especially if it is cooked on chicken broth! Therefore, we suggest diversifying your homemade lunch tasty and nutritious dish, prepared with a little trick.

Ingredients

Preparation

1. 1 Cover the wings with water, bring to a boil and cook for 10 minutes.
2. 2 Add peeled chopped potatoes and salt.
3. 3 Finely chop the onion, grate the carrots on a coarse grater, fry the vegetables in butter.
4. 4 When the potatoes in the soup are cooked, add the frying. Beat the egg, add into the soup in a thin stream, stirring occasionally.
5. 5 Add pepper, chopped dill and bay leaf to the soup, after 3 minutes remove from heat and let simmer for 15 minutes.

Light and incredibly healthy chicken soup with eggs is what you need for... simple lunch! Noodles or vermicelli will add satiety to it.

Simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

• Chicken (any parts) - 400 g;
• Potatoes - 5 pcs;
• Onion - 1 piece;
• Carrots - 1 piece;
• Raw eggs - 2 pcs;
• Vermicelli - 3 tbsp;
• Garlic - 1-2 cloves;
• Salt, ground black pepper (to taste);
• Vegetable oil - 3 tbsp;
• Bay leaf - 1-2 pcs;
• Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Recipe 2: chicken broth soup with egg

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

• 1 kg chicken;
• 5 eggs;
• 3-4 tbsp. l. sifted flour;
• greenery;
• salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes add to the soup boiled eggs and chopped greens. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken soup with egg and noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

• Water – 3 l
• Chicken breast – 2 pieces (250-300 g)
• Onion – 1 pc.
• Carrots – 1 piece (if the carrots are large, then half is enough)
• Eggs – 2 pcs.
• Vermicelli – 2-3 handfuls
• Salt - to taste (about 1.5 teaspoons)
• Ground pepper - to taste
• Spices - to taste (I added dried herbs dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion small cubes, and grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with egg - it's nourishing, tasty and useful first dish. It prepares quickly, and most importantly - all the ingredients are fresh from the garden with the maximum possible useful vitamins in its composition.

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course I suggest chicken broth, since it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan on sunflower oil(1 tbsp) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken noodle soup with egg - great first dish to add variety to your daily routine dining table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

• Chicken wings 2-3 pcs
• Potatoes 3 pcs
• Onion 1 piece
• Carrot 1 piece
• Noodles3 tbsp.
• Chicken egg 1 piece
• Salt to taste
• Seasoning for soup to taste
• Bay leaf 1 piece
• Garlic 1 tooth.
• Water2-2.5 l
• Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

Recipe 6: sorrel soup with chicken broth and egg

It's fast, tasty, healthy. Amazing taste- with a pleasant sourness. And lots of fiber!

• chicken - half;
• potatoes - 3 pcs;
• carrots - 1 piece;
• onion - 1 piece;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 piece;
• green onion - to taste;
• garlic - 2 cloves.

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

• Large chicken thigh – 2 pieces
• Potatoes – 1 piece, larger
• Carrots – 1 piece, small
• Onion – 1 piece, small
• Vermicelli small
• Chicken egg – 1 piece
• Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

• soup set 1 piece
• potatoes 500 g
• horns 100 g
• onion 1 piece
• salt to taste
• egg 2 pcs
• greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

Today, I made chicken and egg soup for lunch, it is very simple and delicious. It is prepared quickly and from available ingredients. After all, in our time, chicken is the most affordable meat. It tastes quite satisfying and tender. The eggs add a nice, subtle eggy flavor. You can use any part of the bird: wings, drumsticks, ham. I chose chicken drumsticks. To prevent the meat from turning out dry, it needs to be fried in a frying pan and only then cooked. For vegetables, I put potatoes, carrots and onions. I added more potatoes to make the dish more filling. If you want to diversify the dish with cereals or other vegetables, I think they will not be superfluous. At the end, the dish can be seasoned with fresh herbs or a spoonful of sour cream.

If you want to try new combinations, cook for lunch

Ingredients

• Chicken drumsticks – 500 g.
• Eggs – 4 pcs.
• Potatoes – 6 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt – 1 tsp
• Spices - to taste

How to make chicken and egg soup

Place the drumsticks in a well-heated frying pan, season it with salt and ground black pepper. Fry for 5 minutes on each side, on high fire until the crust is fried, take the chicken with tongs and transfer it to a bowl without fat; we will need it for frying vegetables.

Peel the onion and chop finely. Grate the carrots on a coarse grater. Sauté vegetables until golden brown.

While we were doing the frying, we needed to take about 2.5 liters of water and boil it. Add the chicken and vegetables and cook for 30 minutes over medium heat with the lid on.

Peel and finely chop the potatoes and place in a saucepan. Add salt.

10 minutes before the end of cooking, I add spices so that they do not give a bitter aftertaste. I usually add dried coriander and ground black pepper.

Boil the eggs until tender, peel them and cut them into pieces. Place in a saucepan and cook for another 5 minutes. Then, remove the pan from the heat, cover with a lid, and let the dish brew for 10-15 minutes. You can knock out fresh ones at the end of cooking. They will float in pieces or flakes, but this is not for everyone.

Pour the chicken soup into bowls and serve warm! Bon appetit!

Tips on how to make delicious chicken and egg soup

1. I prefer to choose meat on the bone, then the broth is richer than when using pulp, such as chicken breast.
2. Fried meat turns out much juicier and tastier than simply boiled meat.
3. Do not add too much vegetable oil for frying so that the dish does not turn out greasy.
4. For satiety, you can add cereals: buckwheat, rice, pearl barley.
5. The following spices are best suited: turmeric, curry, ground red or black pepper, basil, coriander.

Chicken soup with eggs will be appreciated by adults and children!