Soup with eggs and chicken not only saturates, creates a mood, but is also healthy. Chicken meat is considered a dietary product and is used in many dishes.
It is prepared with the addition of various ingredients, and therefore almost every recipe invariably finds loyal fans. The article presents some recipes for egg and chicken soup.
With egg
This recipe uses a raw egg. The soup turns out to be tasty, and cooking it is a pleasure: it is done very quickly.
Ingredients for cooking:
- water - one and a half liters;
- chicken parts or pulp - 500 g;
- potatoes - 4 pieces, medium size;
- small vermicelli - 120 g;
- raw chicken egg - 1 piece;
- for this recipe for egg and chicken soup, half of onion and half of one carrot are needed;
- two generous pinches of dried parsley or other suitable greens;
- a pinch of ground black pepper;
- salt to taste;
- 1 leaf of laurel.
How to cook
This soup is non-greasy and is cooked without toasted vegetables. Therefore, it is suitable for those who are contraindicated in the use of fried foods. For those who follow their figure, this option of chicken soup with vermicelli and egg will be an excellent choice.
Rinse the chicken and cook in a pan until cooked. You need to salt the broth to taste. And when the chicken is almost cooked, add bay leaf to the broth.
While the chicken is being cooked in water, it's time to prepare the potatoes. Tubers need to be peeled and cut into cubes or cubes. Pour the potatoes prepared in this way with clean cold water.
It is better to remove the finished chicken meat from the pan and strain the resulting broth before preparing the chicken soup. Next, the meat must be separated from the bones and returned to the pot with soup. There, add the cubes of potatoes and put on the stove to cook until the potatoes are ready.
Five minutes before the soup is completely cooked, add peeled, chopped onions and carrots, wiped through a fine grater, into the pan. You can add onions not chopped, but cut into four to five parts and in this form, dip it in a pot with soup. Carrots can also be cut into larger pieces, it all depends on the personal preferences of the hostess and her favorite eaters.
Next, send any small vermicelli to the pan. This recipe for egg and chicken soup is best implemented using a well-known spider web vermicelli. But if there is no "spider line" in your closet, you can use any other pasta. The main thing is that they are small.
Correctly prepare egg whipping
Once the vermicelli has been added to the soup, introduce the egg. First you need to break it and, releasing the contents into a small bowl, slightly beat with a fork. Pour the egg in a very thin stream, sometimes interrupting and stirring the soup. Thus, interesting flakes will appear in the soup with chicken and egg, they will make your soup more beautiful and satisfying.
Cover the prepared soup with a lid for eight minutes and then serve it, spilling on plates. Garnish with finely chopped greens and add sour cream to each plate.
Rice soup
Now you will learn how to cook soup with chicken, egg, rice and dumplings. This is a very satisfying and not quite ordinary option for cooking the well-known first course.
Products are taken in arbitrary quantities. This chicken soup with egg is interesting not only for its composition - it is also beautiful. This is achieved due to the fact that a pre-cooked hard-boiled egg is added to the finished dish.
Here are the products we need:
- a hen;
- potatoes;
- rice
- bulb onions;
- carrot;
- boiled eggs;
- spices and salt.
Cooking method
And now more about how to cook soup with chicken, egg and rice.
- First, as usual, you need to prepare the meat. Wash the chicken and divide it into parts. If you already have a chopped chicken, so much the better. Put chicken in the pan and fill it with water. We send the chicken to cook until tender. Be sure to descale while cooking the broth. When the chicken pieces are half cooked, introduce salt and bay leaf. Continue cooking until the meat is easily separated from the bones.
- Disassemble the finished chicken, and strain the broth, return the meat to the pan.
- Peel the potato, cut into small cubes or narrow cubes. Pour potatoes into the future soup and bring it to a boil. When the contents of the pan boil - reduce the heat.
- We wash rice grains in several waters and put them into a pot with boiled potatoes.
- In a frying pan, heat the vegetable oil and fry the chopped carrots and onions. Add the spices to the vegetables.
- We cook the chicken soup until rice and potatoes are ready, then add the frying of vegetables and spices to the pan.
- We pour the soup into plates and in each serving we additionally put the chopped egg and sour cream.
With sorrel
Soups with sorrel are very popular, especially in the summer, when sorrel grows in abundance, and it is not difficult to acquire or grow it. Each recipe for sorrel soup with egg and chicken has its own nuances. At least two ways to prepare this bright summer soup is often used by housewives. We will consider these options right now, and the hostesses will decide for themselves which one suits them best.
Raw egg for soup
The first version of sorrel soup with chicken and egg (raw) is easy to prepare. The dish turns out beautiful, and all require supplements.
But what ingredients are needed for such a soup:
- chicken fillet - 200 g;
- fresh sorrel - 300 g;
- onions - 1 piece;
- if there is a carrot - we take one thing, if there was no vegetable - not critical, the soup will turn out great without it;
- potatoes - 6 pieces;
- raw chicken eggs - 3-4 pieces;
- laurel leaf;
- greens - 1 bunch (parsley, chives, dill);
- salt and favorite spices.
Cooking technology
Before you start cooking sorrel soup with eggs and chicken, you need to lay out the necessary products and thoroughly wash the greens with sorrel.
In the meantime, carrots and onions should be peeled. Do not forget about potatoes. Dice potatoes. Onion - shred as we like more. Carrots, it is advisable to rub through a grater of any fraction, although you can cut it into pieces, cubes or segments.
Wash the chicken meat, cut into pieces, add potatoes and bay leaf to it. Pour the contents of the pan with water and salt. Put the pan on the stove until it boils. When the broth begins to boil and a foam forms, remove it with a slotted spoon.
And now we are going to fry for soup with egg and chicken. We take out our favorite frying pan and pour vegetable oil to the bottom. Heat it and sauté onions and carrots over medium heat for about five to eight minutes.
Check the chicken in the broth for salt and readiness. Adjust the salinity of the soup and, if the chicken is almost ready, add the vegetable sauté to the pan. Reduce the heat to a minimum.
Preparation of greens
Sorrel and other greens are washed, you just need to correctly grind these ingredients. Sorrel cut into medium pieces. We chop parsley and dill, as small as possible. Chives (chop) are also chopped finely.
As soon as bubbles appear on the surface of the future soup with egg and chicken, we immediately add all the greens to it.
In a bowl, beat raw eggs and put in the wake of sorrel and herbs, gently stirring the soup.
Try the delicious soup. Perhaps you need a higher acidity in your dish. If so, then add a teaspoon of 9% vinegar to the pan. Attention! Do not confuse table vinegar and vinegar essence: these are two completely different substances.
So, a beautiful summer chicken soup with egg flakes is ready. Eat it, flavored with sour cream.
Esthete Gourmet Soup: with Boiled Egg
And here is the recipe for sorrel soup with eggs and chicken, which uses pre-cooked eggs. The dish is no less tasty. Many people like this particular option due to the fact that the soup looks quite presentable. You have to tinker a bit with preparing eggs for soup, but in general this recipe is also very simple.
Composition and quantity of ingredients
- Any part of the chicken is 400 g.
- 4-5 potatoes.
- Large onion
- Carrot - 1 piece. In this recipe, its absence is not critical either. If you do not have a vegetable, this should not interfere with the culinary experiment.
- Fresh or frozen sorrel - 300-400 g. You can use canned.
- Favorite greens.
- Bay leaf.
- 4 chicken eggs - boil and clean in advance.
- Salt and other spices to taste.
Cooking soup
Cook chicken in three liters of water until tender. Remove the foam and salt the broth. Add a bay leaf.
- Peel the carrots and onions. Three carrots on a grater of any fraction or cut into small pieces. We chop the onion as the hostess wants.
- Peel the potatoes and cut them randomly.
- Sorrel sorted and washed. Cut the sorrel leaves in medium slices.
- In the prepared strained broth, we introduce raw onions and carrots. We take out the meat and, if it is on the bones, remove from the bones. We cook root vegetables in the broth until the potatoes are ready.
- At this time, cut fresh herbs (very finely). We send meat and chopped sorrel with the rest of the greens to the finished potatoes. Reduce the heat and cook the soup with a small boil for five to eight minutes, so that the potatoes do not fall apart.
- Turn off the stove. We try the prepared soup for salt and sourness. If you want a more acidic dish, add a little table vinegar (start with half a teaspoon). After that, be sure to gently mix the soup and try the acid again.
We cover the finished soup with a lid to infuse for five minutes. Eggs can be chopped and immediately put into the pan. You can add boiled chopped egg to each eater in a portioned plate. Serving such a soup is better with sour cream.