Egg broth
Description
Perfect for lunch. Recently I did the same. Now you can also find out about it. The soup is ready to serve.
Instructions
- 1
Step 1
Bring the water to a boil. Rinse the chicken thighs thoroughly. Pour the boiling water over them. Cook the poultry over low heat until done (about 1.5 hours).
- 2
Step 2
Remove the white part of the onion, leaving only the green part. Rinse the scallion greens and separate them. Wash, peel, and coarsely chop the carrot. Add the vegetables to the broth when it comes to a boil.
- 3
Step 3
When the broth is almost ready, add salt and pepper to it. Then strain the liquid. Discard the onion, and set aside the other ingredients.
- 4
Step 4
Chop the washed greens. Boil the eggs separately until hard.
- 5
Step 5
Place the broth back on the heat. Add the herbs, separated into strands, chicken, and sliced carrots.
- 6
Step 6
Cook the pasta separately until done.
- 7
Step 7
Now assemble the soup. Place noodles into each bowl, pour broth over them, and top with quartered eggs.