Chicken soup with noodles and egg
Description
Chicken soup with egg turns out to be very nutritious and filling, perfect for feeding a large family. Serve this soup with homemade croutons, black bread, or buns—and your family will be delighted! I love this soup for its versatility; the indispensable ingredients here are chicken broth and egg, while everything else can be varied and adjusted according to taste and mood.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the vegetables.
- 2
Step 2
First, you need to prepare chicken broth. I will be using a chicken soup set. Pour 4.5 liters of water into a pot, bring to a boil, then add the chicken pieces. When the water boils, foam will appear—skim it off until no more forms. Season the broth with salt and pepper, then simmer for 20–30 minutes. If using a home-raised chicken, simmer the broth for at least one hour.
- 3
Step 3
While the broth is cooking, prepare all the vegetables. Cut the potatoes into small pieces.
- 4
Step 4
Finely chop the onion.
- 5
Step 5
Grate the carrot on a fine grater.
- 6
Step 6
When the broth is ready, add the potatoes and cook for 15 minutes.
- 7
Step 7
Meanwhile, sauté the onion together with the carrot in vegetable oil until soft.
- 8
Step 8
When the potatoes are almost ready, add the vermicelli to the soup.
- 9
Step 9
Next, add the sautéed vegetables to the soup after the noodles. Taste the soup and add salt if needed. You can also add any spices you like, this is optional. Cook the soup until the noodles are done.
- 10
Step 10
When all the ingredients in the soup are ready, beat an egg in a small bowl. Use a spoon to create a whirlpool in the soup and slowly pour the egg in a thin stream. The egg will instantly set, forming a beautiful web-like pattern in the soup. Cook for another couple of minutes, and at the end, add finely chopped fresh herbs if desired.
- 11
Step 11
Pour into bowls and serve.