Soups with eggs are not only delicious, but also very healthy.
The first dishes are more satisfying and additionally enriched with protein. Particularly successful are chicken soups with eggs.
They can be prepared with a variety of ingredients. Here are the best recipes to help diversify your daily diet.
Chicken Egg Soup - General Cooking Principles
Bouillon. For chicken soup with eggs, you can use absolutely any part of the bird, lay the whole carcass, half, you can just take a set for soup. The bird is filled with cold water and boiled until cooked. You can also use smoked products: chicken legs, breast, wings, in which case the dish will acquire a pleasant aroma of haze.
The eggs. You can lay in the first dish in boiled form or raw. Sometimes they are cut into cubes, slices or just cut in half and put directly on a plate when serving. There are recipes for first courses with poached eggs, which are also boiled separately. Do not try to cook them in soup, you can ruin the dish.
Vegetables and mushrooms. They are laid in stages, according to the recipe. Potatoes are laid raw, cut into cubes or straws. Onions and carrots can be pre-fried in a pan or also laid raw. Mushrooms can be fried, boiled. If canned food is used, then the marinade is drained and the product is immediately sent to the pan, preliminary processing is not necessary.
Herbs and spices are added at your discretion. If something in the recipe does not suit your taste, then this ingredient can always be excluded or replaced with another.
Recipe 1: Cream Poached Egg Chicken Soup
French poached eggs can be used not only for breakfast. They can be a great complement to the first course. In addition to products, you will need a blender to purify chicken soup with eggs.
Ingredients
• 300 grams of chicken;
• 1.5 liters of water;
• 500 grams of potatoes;
• onion;
• butter;
• 150 ml cream, preferably fatty;
• 4 eggs;
• greenery;
• vinegar.
Cooking
1. Prepare the broth from the chicken, remove the meat, cut into small pieces, put in a bowl.
2. Add salt, chopped potatoes, cook until soft.
3. Shred the onion, fry in oil. Send to soup as soon as the potatoes are cooked. Turn off and cool a little.
4. Grind the soup in mashed potatoes with a blender, pour in the cream and warm.
5. In a separate saucepan, pour a liter of water, add a stack of 9% vinegar, put on the stove.
6. Eggs are broken into different bowls.
7. As soon as the water begins to boil, twist the funnel with a spoon and pour the egg into the center. We wait, 2 minutes, then take out. We do this with each egg.
8. Pour mashed soup into a plate, put chicken meat, egg. Season with herbs and sprinkle with black pepper.
Recipe 2: Rice Chicken Soup with Egg and Dumplings
Easy, simple and tasty recipe for chicken soup with egg. It can be done in two ways: lay eggs immediately in a pan or when served in a plate. The second method is more convenient, since the pieces do not lose their shape, the yolk does not break up and the dish looks prettier.
Ingredients
• half of the chicken;
• 5 eggs;
• 2 potatoes;
• 2-2.5 liters of water;
• carrot;
• half a glass of rice;
• onion;
• butter;
• spices.
Cooking
1. Boil the chicken until tender, listen from the broth and divide into portions.
2. Peel the potatoes, cut and send to the broth, do not forget to salt.
3. Rinse the rice several times, send it to the saucepan with already boiled potatoes.
4. Cut the onion into cubes, chop the carrots and fry the vegetables in a pan.
5. Boil hard-boiled eggs, cool. Then peel, cut into small cubes.
6. As soon as the rice is cooked, and the potatoes become soft, lay the roast carrot and onion. Add the spices.
7. In a plate we put a piece of boiled chicken, chopped egg and pour rice soup. You can sprinkle with herbs.
Recipe 3: Chicken Soup with Egg and Vermicelli
The advantage of this chicken soup with eggs is that they do not need to be cooked separately. We use ordinary vermicelli, but if you wish, you can take any pasta, adding the cooking time.
Ingredients
• 300-500 grams of chicken;
• 3 tablespoons of vermicelli;
• 6 potatoes;
• carrots and onions;
• fat for frying;
• 2 eggs;
• spices.
Cooking
1. Cut the chicken into slices, fill with three liters of water and set to cook for 40 minutes, do not forget to remove the foam when boiling, at the end, add salt.
2. Add chopped potatoes. You can make cubes, but the straw looks prettier with vermicelli.
3. Fry carrots and onions in a pan with any fat or oil.
4. As soon as the potatoes are cooked, start the roasting, mix and fill the vermicelli.
5. Separately, break both eggs into a bowl, beat with a fork until smooth and carefully pour into the pan, without ceasing to interfere with the other hand. Turn off the stove.
6. We insist 10 minutes, serve with fresh herbs.
Recipe 4: Chicken Soup with Egg and Cream Cheese
Cream cheese and egg are a wonderful combination that can be combined in chicken soup. The dish is rich, with a pleasant creamy taste. We use ordinary cheese in foil.
Ingredients
• a pound of chicken;
• 4 eggs;
• 2 curds;
• 100 gr. cream;
• 4 potatoes;
• one onion;
• spices, dill.
Cooking
1. Cook the broth with two liters of water until the meat is soft. Solim. If half of the carcass was used, then you need to disassemble it into pieces.
2. Peel the potatoes, cut into small cubes and send to the soup.
3. We also free onion from the husk, cut finely. Now, if desired, you can simply run into the pot after the potatoes or fry in a pan in oil. We do as conveniently.
4. Cheese cut into cubes and sent to the pot with boiled potatoes. If you made onion frying, then also add to the pan.
5. Beat the eggs with cream with a fork, pour into the soup, stir constantly.
6. Add chopped dill, bring to a boil and turn off.
Recipe 5: Smoked Chicken Soup with Eggs
Smoked wings, which give the dish an incomparable aroma and taste, are a feature of this chicken soup with egg. Soup is preparing very quickly, literally in half an hour. For density, add a little thin vermicelli - cobwebs. But if you want, you can do without it.
Ingredients
• 6 wings;
• 3 potatoes;
• 50 grams of vermicelli;
• Eggs, quantity by the number of servings;
• butter;
• onion;
• spices.
Cooking
1. Pour 2 liters of water into a saucepan, put the wings and place on the stove. You can use boiling water immediately, it will be faster.
2. Peel the potatoes, cut into small cubes and run into the soup. Solim.
3. Separately, boil the eggs.
4. Peel the onion, cut and fry until golden brown.
5. Once the potatoes are cooked, lay the roast, add the vermicelli and bring to a boil.
6. We clean the boiled eggs, cut in half, then into two parts and put on a plate. Fill with hot soup, do not forget to put a wing and you can have a meal!
Recipe 6: Chicken Soup with Egg and Sorrel
This first dish is sometimes called green cabbage soup or borsch. A terrific summer option for a light lunch. Although, now you can buy greens all year round and sorrel chicken soup with eggs can please you with a summer taste in the winter season.
Ingredients
• 4 potatoes;
• 300 grams of sorrel;
• a pound of chicken;
• onion;
• carrot;
• greenery;
• eggs by the number of eaters.
Cooking
1. We wash the meat, prepare the broth with the addition of 2.5 liters of water. Then we take out the chicken, cool it and cut the meat into cubes. You can put it back into the pan or put it on the plate. Salt the broth.
2. Peel all the vegetables, cut the potatoes into strips, and send them to the soup.
3. Cut carrots and onions arbitrarily, fry in oil and leave to wait in the wings.
4. Boil the eggs in a separate saucepan.
5. We sort out the leaves of sorrel, rinse and cut. Also chop the greens. Once the potatoes are soft, put everything in the pan.
6. Put the frying from onions and carrots. Let it boil and turn it off.
7. Cut eggs into each plate, fill with green soup and put a spoonful of sour cream.
This soup can also be cooked a little differently. Raw eggs are broken into a bowl, stirred with a fork and trickled into a boiling soup. You need to do this at the stage of adding and boiling sorrel, mix, add frying and chopped greens.
Recipe 7: Chicken Soup with Egg, Corn and Green Peas
Very bright and cheerful chicken soup with eggs and canned vegetables. But if desired, you can use frozen corn and the same green peas. Soup without potatoes, great for diet food. We take standard cans of corn and peas of 400 grams.
Ingredients
• a can of corn;
• half of the chicken;
• a can of peas;
• 4 eggs;
• 200 grams of carrots;
• green onions;
• parsley;
• spices.
Cooking
1. Wash the meat and cook the broth, adding 2.5 liters of liquid. As soon as the meat is cooked, take it out, separate it from the bones and again throw it into the broth. Salt the soup.
2. Peel the carrots, cut into cubes and send to the soup. Cook for 10 minutes.
3. Separately, put the eggs to cook.
4. Open cans with corn and peas, pour the marinade and send everything to the pan to the carrots with chicken. Cook another 5 minutes.
5. Grind the parsley, run into the soup. We add salt to taste, add black pepper, simmer for a few seconds and turn it off immediately.
6. Cut the boiled and peeled eggs, chop the green onions, arrange them on plates. Pour soup and serve.
Recipe 8: Chicken Soup with Egg and Pickled Mushrooms
To prepare this chicken soup with eggs, you can use any pickled mushrooms, but it is especially beautiful with honey mushrooms, since they do not require chopping and are laid whole.
Ingredients
• 400 grams of chicken;
• onion;
• butter;
• 3 eggs;
• 200 grams of mushrooms;
• 3 potatoes;
• parsley, salt.
Cooking
1. Cut the fillet into strips, fry in a pan.
2. Cut the peeled onion cube and send to the chicken. Fry together and transfer to pan.
3. Pour two liters of boiling water, cook for 5 minutes.
4. Dice the potatoes, send them to the pan and cook until tender.
5. We wash the mushrooms, decant all the water. We cut large copies.
6. We send mushrooms to the pan, boil for 5 minutes.
7. Separately, boil the eggs, clean, separate the yolks from the proteins. Grind the yolks with a fork, add a little broth from the pan and stir well. Pour into soup.
8. Squirrels just cut into cubes and run into the pan. We try the soup for salt, season with chopped parsley, let it boil and you can turn it off.
Chicken egg soup - tips and tricks
• Each new soup ingredient is put into the pan only after boiling the previous one. Also, do not lay everything together, otherwise one product will be digested, and the other will remain raw. An exception is the preparation of first courses in a slow cooker.
• To keep the slices of food in a form and the broth to be transparent, do not let the soup boil vigorously. You need to cook over low heat. After laying the product, let the new ingredient boil and immediately reduce.
• To check whether a fresh egg or not, dip it in a container of water. A fresh testicle will surely sink to the bottom. Not very fresh, but still usable will float in the middle, and the rotten product will pop up immediately.
• To determine if a boiled or raw egg is in front of you, roll it on the table like a jule. Boiled will rotate quickly and for a long time, and if it is raw, it will quickly stop.
• Roasting vegetables made in butter or ghee will give a special taste and aroma to chicken soup with eggs. A golden fat will appear on the surface of the first dish.
• If garlic is used in the recipe, it is better to lay it at the very end, since when digested, it gives the dish a not very pleasant taste. It can also be simply fried in a pan along with onions and carrots.
• The soup will be beautiful and harmonious if you cut all the ingredients into pieces of the same shape.
