Chicken soup with eggs
Description
Hearty and aromatic soup. We prepare the soup using chicken broth; you can use any part of the chicken available in your fridge. Be sure to add a sauté of carrots and onions, as well as potatoes. Another essential component of the soup is the batter made from eggs and flour. The soup turns out aromatic, filling, rich, and simply delicious. I hope you'll like this recipe and will cook this soup more than once. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Pour water into a saucepan and add three chicken drumsticks. Place the saucepan over medium heat, bring the water to a boil, skim off the foam, then reduce the heat slightly. Simmer the broth for 40–50 minutes.
- 3
Step 3
When the broth is ready, peel and wash the potatoes, then cut them into small cubes. Add the potatoes to the broth and cook for 15 minutes. Also add bay leaf, salt, and pepper.
- 4
Step 4
Meanwhile, peel the carrots and onion, rinse the vegetables and dry them. Grate the carrots on a fine grater, chop the onion into small cubes. Heat a frying pan, pour in vegetable oil, add the vegetables and fry for 4 minutes, stirring. Then transfer the vegetables to a saucepan with boiling potatoes.
- 5
Step 5
Put wheat flour into a deep bowl, add a pinch of salt, and crack in a chicken egg.
- 6
Step 6
Rub the flour and eggs with clean hands.
- 7
Step 7
Now transfer everything to a sieve and shake it several times to remove excess flour.
- 8
Step 8
Take the chicken drumsticks out of the broth, remove the meat from the bones, and put it back into the broth.
- 9
Step 9
Now gradually add the prepared flour and egg slurry to the soup. Bring the soup to a boil and continue adding the slurry, adjusting the soup's thickness as desired.
- 10
Step 10
Rinse fresh dill and chop finely, add to the soup and bring to a boil. Taste for salt.
- 11
Step 11
Turn off the heat and let the soup steep for 10 minutes. Then ladle the soup into bowls and serve.
- 12
Step 12
Pour onto plates and serve.