Chicken soup with egg

Description

Perfect for lunch. This light and aromatic soup will appeal to everyone. The egg forms intricate patterns in the broth, giving it a rich and unique flavor. If desired, you can also add noodles or small pasta. I prepare egg soup without spices, just a little salt—and that's it. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Boil chicken broth. Remove the chicken and cut into pieces.

2. 2

   Step 2

   Peel the carrots and slice them into rings, cut the potatoes into cubes, and finely chop the onion.

3. 3

   Step 3

   Put the potatoes into the ready broth.

4. 4

   Step 4

   In a pan, sauté the carrots and onions in oil for a few minutes until they become softer.

5. 5

   Step 5

   Add the carrots and onions to the soup. Cook for 10 minutes.

6. 6

   Step 6

   Beat the eggs with a fork and slowly pour them into the soup in a thin stream. Be sure to stir continuously so that the eggs spread throughout the soup and don't clump together into one large mass.

7. 7

   Step 7

   Season the soup with herbs, add salt to taste, and serve.