Soups
Chinese chicken soup
60 min4 serv.20 февр. 2026 г.
Description
Wash and cut the carrot lengthwise, cut the onion in half, and chop the celery. Add carrot, onion, celery, chicken pieces, and peppercorns to a pot with 2 liters of water. Simmer for about 50 minutes, skimming off the foam before it boils. Then remove the vegetables from the broth—they are no longer needed. Take out the chicken, separate the meat from the bones, chop it, and return it to the soup. Add corn and bring the soup to a boil so that you can pour in the beaten eggs. Five minutes before the end, sprinkle the dish with herbs and curry, then let it steep. Serve the soup hot.