Dietary Egg Soup
Description
Hearty and aromatic soup. I used chicken thighs to make the broth, but you can use any other chicken parts for the broth as well. If desired, rice can be replaced with another grain, such as buckwheat—it turns out delicious too. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Peel and wash the potatoes and carrots. Rinse the fresh herbs under running water. Rinse the rice in several changes of water until the water runs clear.
- 2
Step 2
Boil a fresh chicken broth. I removed the skin from chicken thighs and placed them in a pot, covering with water. Then I brought it to a boil over medium heat and drained this boiled liquid. I poured fresh water into the pot and continued cooking for one hour after boiling. The broth is ready—you can remove the chicken thighs entirely, or return only the meat, stripped from the bones, back into the pot.
- 3
Step 3
Add the washed rice to the hot broth. Cook the rice for 15 minutes.
- 4
Step 4
Then add the potatoes, cut into small cubes.
- 5
Step 5
Immediately add the carrots, sliced into thin circles or half-circles. Cook everything together for another 15 minutes.
- 6
Step 6
In a separate bowl, whisk the eggs well until a homogeneous mixture is obtained.
- 7
Step 7
Pour the egg mixture in a thin stream into the pot with hot soup, while constantly stirring with a spoon.
- 8
Step 8
Add finely chopped parsley and salt. Be sure to taste and adjust the amount of salt. After 5 minutes, remove the pot with the finished soup from the heat.
- 9
Step 9
Pour the hot soup into portioned bowls and serve.