Chicken Soup With Egg: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Four Easy Chicken Egg Soup Recipes

Summer is coming, it's almost like summer warm outside, and the beach season is inexorably approaching. Therefore, we try to stick to a diet and switch to light food. A special place is occupied by broths and soups, because after winter what we eat should be not only light, but also satisfying. Here are several ways to make chicken egg soup.

Content

• 1 Simple Chicken Soup Recipe

  1.1 Video recipe for chicken egg soup

• 2 Chicken soup with egg and cheese

  2.1 Video recipe for chicken soup with egg and cheese

• 3 Soup with egg and dumplings
• 4 Chicken soup with egg and rice

Simple Chicken Soup Recipe

A very light, but nevertheless satisfying soup, to which we will add pasta. It can be vermicelli, noodles or rice funchose - your choice.

Chicken noodle soup with egg and noodles is a great breakfast idea

You will need: 1.5 liters of chicken broth;

• 300 g of chicken;
• 3 boiled eggs;
• 1 medium onion;
• 2-3 medium-sized carrots;
• 2 handfuls of small noodles;
• greens to taste;
• spices - bay leaf, pepper, chili or paprika.

If you like, you can add more vegetables, such as a tomato or half a cucumber.

1. Cook chicken broth. Then the meat can be disassembled into small pieces for soup. To make the finished dish tastier, fry the chicken pieces in olive oil or butter with sweet paprika, then return to the broth.

   

   Chicken meat after boiling in broth can be served in different ways

2. For frying, chop the onion and grate the carrots. Fry the onions until golden, then add the carrots and fry for another 5 minutes. If using a cucumber or tomato, chop them up, place them in the skillet when the carrots are fried, and keep on the fire for another 2 minutes.

   

   Fry the onions and carrots, you can add cucumber or tomato

3. Chop the boiled eggs very finely or grate them.

   

   Chop the boiled eggs finely

4. Place a pot of stock on the stove and bring to a boil. Add the noodles, cook until tender, then add the frying, meat, chopped greens and egg. Turn off the heat under the saucepan and let the soup sit for 15 minutes.

   

   Ready soup should be infused for 15 minutes

Now you can call the family to the table.

By the way, if you don't like frying, then you don't need to do it. For example, in order to save time, I just put raw chopped onions and grated carrots in the boiling broth. Everything is boiled for literally 5 minutes. And, if desired, potatoes can be added to the soup. Cut it into cubes or wedges (I usually cut it as thin as possible so that it cooks faster), put it in the broth. When the potatoes are tender, add the noodles, and after a couple of minutes add the rest of the ingredients.

Chicken Egg Soup Video Recipe

Chicken soup with egg and cheese

This soup also cooks quickly, but the eggs are not boiled, but raw.

Take these products:

• 150 g of vermicelli;
• 3 eggs;
• 3 tbsp. l. grated hard cheese;
• 1 bunch of parsley and any other fresh herbs;
• 1 pinch of nutmeg
• 1 liter of strong chicken broth;
• salt and black pepper to taste.

Prepare the broth in advance. The meat, as in the first case, can be put in soup or served separately.

Finely chop the herbs, grate the cheese. Beat the eggs until smooth, adding salt and pepper to them. Add grated cheese, a pinch of nutmeg; mix everything thoroughly.

The broth should be boiling by this time. Pour the egg-cheese mixture into it, stirring constantly, wait until the broth begins to boil. Eggs should not curl. Add the vermicelli and continue cooking, stirring occasionally, until it is ready. Remove the dish from the stove, place the chopped greens and serve.

Video recipe for chicken soup with egg and cheese

Soup with egg and dumplings

Another way to make our soup more satisfying is to add dumplings to it. It will take longer to prepare, but it will be worth it.

Dumplings are a great addition to chicken soup

You will need:

• 500 g chicken (soup set);
• 1.5-2 liters of water;
• 1 onion;
• 1 carrot;
• 2-3 peas of allspice;
• Bay leaf;
• salt.

Dumplings:

• 1 egg;
• 1 tbsp. l. butter;
• 5-7 Art. l. flour;
• 130 ml of water or milk;
• salt.

For soup:

• 2-3 potatoes;
• 1 onion;
• 1 carrot;
• 3 boiled eggs;
• a bunch of fresh herbs;
• vegetable oil for frying;
• salt pepper.

Let's start cooking.

1. Boil the broth over medium heat, add salt, toss in the onions and carrots (peeled but not chopped), add seasoning. Cook for a little over half an hour so that the broth boils slightly.

2. When the broth is cooked, remove the chicken from it and break it into pieces of meat. Get your vegetables out - they are no longer needed. Put the potatoes, chopped as you like, and let the broth cook for another 10-12 minutes.

   

   Boil potatoes in prepared broth

3. Chop the onion and chop the carrot thinly. Roast them and put them in the soup.

4. Prepare the dumpling dough. Rub the yolk with softened butter. Add milk and flour gradually, stirring constantly, until you get a dough of medium liquid. Season with salt and stir in the protein, whisked into a strong foam.

   

   Whites and yolks must be driven into the dough for dumplings separately

5. Stir the dough so that the fork goes up. It will become slightly thicker than for the pancakes.

   

   The consistency of the dough should be slightly thicker than for the pancakes.

6. Place the dumplings in the boiling soup. To do this, take 2 wet teaspoons. In one, take a third of the dough volume and sharply discard it with a second spoon into the pan. Do not take a lot of dough, as the dumplings increase in size during cooking.

   

   It is more convenient to spread dumplings in broth using teaspoons

7. After adding the dumplings, the soup is cooked for another 5 minutes. This will cause the pieces of dough to float to the surface. Add salt and pepper the soup, remove from heat, add meat, herbs, chopped egg. Stir, let the soup sit for 5-10 minutes under the lid, then serve.

   

   The soup is almost ready when the dumplings surfaced

Chicken soup with egg and rice

Many people like thick soups. In order not to "overload" them with a lot of vegetables, cereals are added to the broth. Most often it is rice.

For this soup you will need:

• 500 g of chicken;
• 3 liters of water;
• 2-3 potato tubers;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• 50 g green beans;
• 1 egg;
• 50 g of rice;
• fresh herbs, salt and pepper to taste.

Let's start cooking.

1. Cook the broth, skimming off the foam. When the water starts to boil, reduce the heat a little. If desired, put a whole peeled onion and seasonings - pepper, lavrushka in a saucepan with chicken. Then take the chicken out of the pan and leave to cool.

   

   Prepare chicken broth, adding onions and some spices if desired

2. Cut the peeled potatoes and boil them in broth for 2-3 minutes over low heat. Then add chopped onions and thinly chopped carrots. Continue cooking.

3. Place the washed rice in the soup. Salt. After the broth has boiled, let it cook for 5 minutes. During this time, chop the peppers and beans, also send them to the pan. Cut the chicken into small pieces and place in the soup.

   

   Chop in turn and add vegetables to the broth, lastly put the boiled meat there

4. Beat the egg into a bowl and beat with a fork until smooth. When the soup is almost ready, stir it in a circle and pour in the egg gently in a thin stream. Stir constantly to prevent the egg from curdling. Turn off the heat under the saucepan and add the herbs to the soup.

   

   Pour in the beaten egg gently, stirring the soup constantly

We hope our recipes are useful to you and your family will love. Chicken Egg Soup is an easy and healthy dish that can be prepared every day. Now you know several ways to prepare them. Enjoy your meal!