Very tasty potato soup with egg. Chicken soup with egg

I want to offer you to cook soup with egg and vermicelli. This soup is very light, dietary and very popular with young children. It's almost vegetable soup, and only the inclusion of an egg in its composition does not allow it to be classified in this category.

It does not contain meat at all, so I consider it dietary. But, you may notice that this soup contains fried onions and carrots. The question immediately arises: “What kind of diet is it?” It seems to me that lately everyone has begun to look at fat in products as the number one enemy. But this is a big mistake, because our body also needs fat, especially women. And in soups and dishes where carrots are present, this is especially important, because carrots are absorbed only when consumed with fat. But there is important condition: Do not eat soup that contains potatoes and vermicelli along with meat. It is this combination that will contribute to the accumulation of fat.

Ingredients for making soup with egg and vermicelli:

• 1 egg
• 1 bulb
• potatoes 3-4 pieces
• 1 carrot
• vermicelli
• parsley, dill
• vegetable oil

Cooking soup with egg and vermicelli.

We clean the potatoes. Cut into small cubes and rinse in cold water. We put a pot of water on the fire. When the water boils, add salt, lower the chopped potatoes.

If it's not a puree soup, then I like the potatoes in the soup to be in chunks. But, if you cook soup with an egg for small children, then it is better to mash the potatoes.

While the potatoes are cooking, prepare the roast. We cut the onion finely. We put the pan on the fire. When it warms up, pour vegetable oil. Add chopped onion to the pan.

How hard to fry onions? It depends on your taste experience. I love to have the onion fried. Then he, together with carrots, gives the soup a very beautiful color. But it shouldn't be overcooked. The golden mean is important here.

When the onion is fried, add the carrots, grated on a coarse grater. Once you add carrots, they will give juice. And the onion will no longer fry. I prefer to use grated carrots because they cook very quickly. Let's put it out for a couple of minutes.

If the potatoes are cooked, then add the prepared frying of onions and carrots to it. The soup immediately acquires a beautiful color. Cook for 1-2 minutes.

Break the egg into a bowl. It must be beaten with a whisk to make it homogeneous.

Pour the beaten egg in a thin stream, stirring the soup very quickly with a fork or spoon. Pay close attention to this item. If you pour a beaten egg into the soup without disturbing it, it will turn into one big lump. And we need to get egg flakes. Therefore, stir the soup well when adding the egg.

Add vermicelli. I always use small vermicelli in soups.

Cut greens and add to soup. When the soup boils, cover the pot with a lid and turn off the heat. The soup should stand for 10 minutes. I want to explain a little. I use small vermicelli. If the vermicelli is boiled until cooked, then in the hot soup it becomes sour and the soup turns into porridge. I put the vermicelli in the soup and immediately turn it off. in 10 minutes, the vermicelli reaches readiness.

Enjoy your meal!

Write in the comments, I'm very interested in your opinion.

Soup with egg and vermicelli is an excellent dietary one. light soup. This soup is very popular with young children.

Easy and incredibly healthy chicken soup with an egg is what you need for simple lunch! Noodles or vermicelli will add satiety to it.

Simple but very tasty and fragrant soup. This soup is especially tasty with homemade chicken.

• Chicken (any parts) - 400 g;
• Potatoes - 5 pcs;
• Onion - 1 pc;
• Carrots - 1 pc;
• Raw eggs - 2 pcs;
• Vermicelli - 3 tablespoons;
• Garlic - 1-2 teeth;
• Salt, ground black pepper (to taste);
• Vegetable oil - 3 tablespoons;
• Bay leaf - 1-2 pieces;
• Water - 3.5-4 liters.

Pour the chicken (pieces) with water.

Bring to a boil, remove the foam, salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Cut the onion, grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Crack the eggs into a deep bowl. Beat well with a fork.

Introduce the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into bowls, sprinkle with black ground pepper and greenery. Enjoy your meal!

Recipe 2: Chicken Broth Soup with Egg

Chicken soup Dumpling chik will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

• 1 kg of chicken;
• 5 eggs;
• 3-4 st. l. sifted flour;
• greens;
• salt.

We wash the chicken carcass and boil it in lightly salted water until fully cooked. This will take about an hour. Warning: put the chicken in boiling water.

Boil three eggs and set aside. Peel them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass well.

If you want the dumplings to be more dense, knead a thick base for them.

When the chicken is ready, take it out of the broth and cut into portions.

Return the meat to the pot.

Lightly salt the dough and mix. With the help of two spoons, we pinch off the dough, forming dumplings, and put it in a saucepan.

After 5-7 minutes, add boiled eggs and chopped greens to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken Soup with Egg and Vermicelli

Chicken Soup with Egg and Vermicelli is a no-hassle soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more satisfying, you can add potatoes.

• Water - 3 l
• Chicken breast - 2 pieces (250-300 g)
• Onion - 1 pc.
• Carrots - 1 pc (if the carrots are large, then half is enough)
• Eggs - 2 pcs
• Vermicelli - 2-3 handfuls
• Salt - to taste (about 1.5 teaspoons)
• Ground pepper - to taste
• Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken over low heat with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and let it cool for 15 minutes.

While the chicken is cooling, wash and clean the vegetables. Cut the onion into small cubes, and grate the carrots on a coarse grater.

Heat up a little in a pan. vegetable oil and lay out the vegetables. Immediately add a pinch of salt to the vegetables so that they release the juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers, it is this cutting of the chicken that makes the soup most delicious.

Return the broth to the heat and bring to a boil. Put the chicken disassembled into fibers, passivated vegetables and vermicelli into the broth. Boil the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with the sautéed vegetables and chicken, boil the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup with a thin stream. Stir immediately to distribute evenly.

Add salt, spices and pepper to the soup, mix.

Chicken soup with egg and vermicelli is ready. Leave it in a saucepan under a closed lid to brew for 5 minutes and you can serve it to the table. You can decorate the soup with fresh herbs.

Recipe 4: Chicken Sorrel Soup with Egg (Step by Step)

Chicken sorrel soup with egg is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most useful vitamins in their composition.

• Chicken legs - 2 pcs.
• Potato - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For such a summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be anything, for example, generally cook from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. I just love diced eggs in green sorrel soup, and for me, in this case, these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan sunflower oil(1 tablespoon) initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

Allow hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg cutter or do it with a knife.

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

Let the broth boil a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

After him add the greens. Boil the soup for 5 minutes. Before the end of cooking, taste it, and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream is perfect for it.

Recipe 5, Step by Step: Chicken Noodle Soup with Egg

Chicken Noodle Soup with Egg is a great first course to spice up your everyday dining table. The soup turns out very tasty, rich, fragrant. Try it, you and your family will definitely like this soup.

• Chicken wings2-3 pcs
• Potato 3 pcs
• Onion 1 piece
• Carrot 1 pc
• Noodles3 tbsp
• Chicken egg 1 pc
• Salt to taste
• Soup seasoning to taste
• Bay leaf 1 piece
• Garlic 1 tooth
• Water2-2.5 l
• Vegetable oil 2 tbsp

Place the chicken wings in a saucepan, cover with water and bring to a boil. Salt the broth, cook the wings over low heat for 10 minutes.

Peel potatoes and cut into pieces.

Cut the onion and carrot, place in a pan with vegetable oil.

Add noodles, seasoning for soup, chopped garlic to the soup, if necessary - salt. Boil soup for 10 minutes.

Break the egg with a fork, add a little soup to it, mix.

Add the bay leaf to the soup and pour in the egg mixture in a thin stream while stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Ready soup pour into bowls and serve.

Recipe 6: Sorrel Soup with Chicken Broth and Egg

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

• chicken - half;
• potatoes - 3 pcs;
• carrots - 1 pc;
• onion - 1 pc;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 pc;
• green onion - to taste;
• garlic - 2 cloves.

We cook the broth.

We take out what was cooked in the broth.

Cut the potatoes and throw them into the boiling broth.

We cut the carrots.

We cut the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put washed bay leaves for aroma.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and put them to boil. And let's get to work with sorrel, wash it well, dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. Finely chop it. I like to cut into strips, not cubes (but this is purely a matter of taste).

We cut green onion or any greens and garlic.

When the soup is ready (the potatoes are soft, everything suits you to taste “for salt”) - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? Let's keep it full of vitamins.

We mix. The soup is ready.

Without an egg, such a soup will lose all its charm. You can add a raw egg directly to the pan, lightly beating it, like an omelette. And you can do like me - put an egg directly on everyone's plate. So:

Recipe 7: Chicken Vermicelli and Egg Soup

• Large chicken thigh - 2 pieces
• Potatoes - 1 piece, larger
• Carrots - 1 piece, small
• Onion - 1 piece, small
• Vermicelli small
• Chicken egg - 1 piece
• Salt, black pepper, bay leaf, herbs

We are preparing the broth. Cover the chicken with cold water and put on fire. As soon as it begins to boil, reduce the fire to carefully remove the resulting foam. It is important that it does not boil up immediately, otherwise all the scale will remain in the broth. When the scale has ceased to collect, you can immediately salt it well, if there is still foam, they will rise to the surface.

When it boils well, put a whole potato, onion, carrot (I cut it into several parts so that it boils better), bay leaf and black peppercorns in the broth and cook until the chicken is ready, about 40 minutes.

We take out the onion, potato and carrot from the broth, discard the onion. Mash potatoes and carrots well with a fork into gruel and send back to the broth.

Remove the meat, cut into small pieces and return to the pot. Bring everything to a boil. Then we put the vermicelli, it is cooked very quickly, boil for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Introduce into boiling soup, stirring vigorously, the egg will immediately curdle. Add greens, let boil for three minutes and you're done!

Recipe 8: Chicken Soup with Potatoes and Egg (with photo)

This soup is suitable for anyone who is sick, because it is after the hot, curingo broth that you will become much easier and you will feel warm inside.

• soup set 1 pc
• potatoes 500 g
• horns 100 g
• onion 1 pc
• salt to taste
• egg 2 pcs
• greens to taste

We put the soup set to boil, periodically removing the foam. Tip: it is better to remove the foam with a sieve, and not with a spoon, because you do not reduce the broth with a sieve and clean it better than with a spoon.

We salt the water.

We cut potatoes into small cubes.

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Most likely, I will not be mistaken if I say that we all simply forgot about this soup. They forgot because we grew up, and perhaps our children. Such soup is kinky in kindergarten we were given and when I cook it, childhood immediately comes to mind. We loved him very much, and my mother periodically cooked such a soup at home. Let's remember a happy childhood today, let's remember together how to cook curly soup.

Cooking

Cook curly soup (read the recipe with the photo below), we will chicken broth. After cutting the chicken carcass, after cooking, I still have frames that make a wonderful broth, and there is enough meat for them.

In general, it is more profitable to buy a whole chicken. Carcasses and bones are suitable for first courses, separated meat for second courses.

After cutting, you can cook several dishes at once.

We put the chicken frame in the pan and fill it with water, put it on the fire, wait until it boils, carefully remove the foam and reduce the heat.

To make the broth even tastier, put a small onion and half a carrot in a saucepan.

Let's salt a little and during the pause we will continue to remember how to cook curly soup with an egg.

While everything that needs to be cooked, prepare the rest of the ingredients. Peel the onion, rinse with water and cut into half rings. Wash the carrots with water, peel and grate on a coarse grater. We carefully wash the potatoes from the ground, peel and cut into sticks, which we put in a bowl of water so that they do not darken. Break the egg into a deep bowl and lightly beat with a fork.

Let's cook a fry

Put a piece of butter in a preheated frying pan and when it melts, put prepared onions and carrots in it. Let the vegetables simmer for 7-10 minutes over low heat. Do not fry strongly, as it was in the recipe, this is children's curly soup with an egg, a recipe from our childhood, and fried foods are not desirable for children.

So, the frames are cooked, take them out with a slotted spoon on a dish and leave to cool. We will also take out the onions and carrots from the pan, we will no longer need them. In a boiling broth, the same as in the Soup recipe, put the chopped potatoes, let it boil and add the broken vermicelli. As it boils, salt, reduce the heat and cook for ten minutes.

It's time to take apart the chicken bones. Separate the meat from the bones and add to the pot. Following the meat, we will send fried on butter onions with carrots. Add fire to boil. With a spoon or fork, with which we beat the egg, we will stir the contents in a circle, making a funnel. We take a bowl with a beaten egg and pour it in a thin stream into this funnel. The egg mixture, falling into such a funnel, twists and turns into curls.

Here you have curly soup with an egg, a recipe from childhood! Simmer over low heat for a couple of minutes. Serve with greens and sour cream. Enjoy your meal!

Ingredients

• 500-600 g - chicken bones for broth;
• 4-5 pcs - potatoes;
• 1 pc - onion;
• 1 piece - carrots;
• 100 g - thin verminel;
• 2 pcs - chicken egg;
• 50 g - butter;
• Salt, spices - to taste.

Even familiar and seemingly unremarkable dishes can please with an unexpected taste when a single, previously unused ingredient is added. Here, for example, what can surprise ordinary chicken soup? With an egg, it becomes completely new, in some ways even an exquisite dish. And the options for its preparation will interest even sophisticated chefs.

Fragrant egg soup

Is taken chicken fillet, cut into pieces, put in a pan with three liters cold water(per third of a kilogram of meat) and boiled with the removal of foam almost until done. Large carrots, onions and parsley root are coarsely chopped and fried without adding any fat or oil - dry. Then they are put in chicken breast soup along with salt, peppercorns and laurel leaves. While it is cooking, two eggs are boiled hard in a bowl, cooled and cut in half. The caught meat is cut into pieces, laid out on plates, poured with soup. Half an egg falls into each serving. And everyone sits at the table.

Tomato soup with egg and mushrooms

The chicken is cooked to the stage of semi-cooking, removed and cut into proportionate pieces. Almost all the broth is drained into a separate container - less than a glass remains at the bottom of the pan. The chopped carcass is returned to it, chopped two onions and plates of champignons are placed on it (the number of mushrooms depends on your attitude towards them). The future chicken soup with egg is simmered over low heat until the onion becomes transparent. At this point, the set aside broth is poured into the pan, and cubes of four peeled tomatoes are placed. After a few minutes, two eggs are poured into the soup. You need to stir constantly to get long threads. Already before serving, the dish is seasoned with cilantro, parsley and chopped garlic.

Soup puree with poached egg

very unusual and interesting recipe! Chicken soup with poached egg, however, will require some dexterity, but the result is worth your effort. First, fillet broth is cooked - it should turn out a little more than a liter. Then the meat is removed, it can be put, for example, on naval pasta. And cubes of half a kilogram of potatoes and lightly fried garlic (a whole head, the cloves of which are crushed with a knife) are lowered into the broth. When it boils, it is left on the stove for a third of an hour. During this time, you need to have time to deal with the eggs. They need to take four pieces and break each into a separate cup, so as not to damage the yolk. Water is boiled in a narrow but deep saucepan, a stack of vinegar is poured into it. A water funnel is twisted with a spoon, into which the egg is poured. After two minutes, when it is covered with a white film, it is carefully laid out on a napkin so that water drains. And then the next egg is processed. The cooked soup is poured into a blender and mashed together with a glass of cream. It is poured into plates, a poached egg is lowered into each, pierced, and all together sprinkled with pepper. As you can see, chicken soup with an egg can be prepared in different ways! And we haven't run out of recipes yet.

Italian stracciatella soup

The name translates as "rags" and reflects the type of eggs introduced into it. But do not be afraid: Italian chicken soup with eggs is not only tasty, but also beautiful. For him, two thighs are taken and boiled with a whole onion, salt, large pieces of carrots and celery root. The broth should languish for about half an hour and turn out to be very strong - this is the main key to success. The finished chicken is removed and separated from the bones. Vegetables are thrown away - they are only needed for flavor. Peel the zest from the lemon and squeeze the juice out of it. Two eggs are beaten with a grated piece of Parmesan and poured in a thin stream into the boiling strained broth while stirring continuously with a whisk to make flakes. The meat is returned to the almost ready chicken soup with an egg, it is seasoned with zest, juice and chopped parsley. After two minutes, it is removed and immediately eaten. When it's cold, it's not as tasty.

Chicken noodle soup

Not everyone is ready to make do with small recipes. It seems to many that without thick, the first is not satisfying. Adherents of the classics can cook soup with pasta. It is better, however, not to take horns or shells, but noodles - either simple egg or "nesting". Chicken breast can be used as the base for the broth. Egg noodle soup is complemented by potatoes if you are not ready to give up the usual ingredient. In this case, chopped tubers should be placed in a saucepan about ten minutes before the noodles. Just before removing from the heat, the egg is poured in in the same way as the Italians do. If you do not interfere quickly, you will get strings, they look better with pasta. And at the very end, chicken is laid.

Soup with egg pancakes

We have already considered different ways broth and egg combinations. But the latter is often used to make an omelet. So why not combine the two dishes? It is quite possible and very tasty. Step by step recipe chicken soup with original filling will look like this:

1. Half a kilo of chicken with an onion is cooked for about an hour. The meat is cut, the broth is filtered.
2. Thin carrots are cut into circles, about five potatoes - into cubes. Vegetables are placed in a bowl. The future soup is salted.
3. In anticipation of readiness, two eggs are beaten well and poured onto a greased pan in the form of a pancake so that it spreads over the entire plane. It is fried very quickly and under the lid to remain soft.
4. The omelette is rolled up and cut into narrow slices.
5. And most importantly, the presentation. In each plate is laid out egg roll and chicken meat. All this is poured with soup and sprinkled with parsley and dill.

Have a great lunch experience!

Step-by-step recipes for chicken soup with egg and cheese, noodles, cream, various vegetables

2017-12-26 Marina Vykhodtseva

Grade
prescription

4482

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

4 gr.

carbohydrates

3 gr.

67 kcal.

Option 1: Classic Chicken Soup with Egg and Vegetables

In this recipe, the soup is prepared with vegetables, and the egg increases its nutritional value and additionally enriches it with protein. A filling dish, that is, it is prepared with sautéing. For the broth, it is best to use farm chickens, they make the most fragrant and healthy soups.

Ingredients

• 700 g of chicken;
• 2 eggs;
• 75 g onions;
• 1700 ml of water;
• 400 g potatoes;
• 80 g of pepper;
• 30 g butter (butter);
• 75 g carrots;
• laurel, salt;
• 20 g dill.

Step by step recipe for classic chicken soup with egg

Chicken can be washed and boiled large piece as it is, or immediately cut. We put it in a saucepan, add cold water to the bird, rearrange it on the stove. Bring to a boil over high heat, skimming off the foam. Then reduce the intensity of boiling, cover and cook the broth for 40 minutes, for poultry may take a little longer.

Peel all vegetables. Warm up the oil. Chop the onion into small cubes. We shift it to the pan first, fry. Lay the carrots, cook until golden brown. Since butter is butter, no need to make a big fire.

Cut potatoes into cubes. Add to chicken. If the bird was cooked in one large piece, then we take it out and break it. After ten minutes of boiling the potatoes, salt the soup, as soon as it reaches softness, add the chopped pepper, and then the dressing vegetables.

Beat the eggs with a fork, do not boil in advance. Pour into boiling chicken soup about three minutes after boiling, while quickly stirring with the other hand.

Immediately after the eggs, put the dill greens, add the bay leaf to the soup.

The broth will not be transparent if the soup is cooked over high heat, bubbling and boiling. It is also important to rinse the bird well, to remove not only the foam during cooking, but also all traces of blood from the pieces during preparation.

Option 2: Quick Chicken Egg Soup Recipe

For this recipe breast is used, as it cooks very quickly. But if there is already a broth at home, and even with a bird, then you can use them. Additionally, you will need a few vegetables and eggs. These products are enough to prepare 4-5 servings of the first course.

Ingredients:

• 400 g of breast;
• 1.5 liters of water;
• bulb;
• 3 eggs;
• 4 potatoes;
• a bunch of dill;
• small carrot.

How to quickly cook chicken soup with eggs

We measure the water, put it on the stove. We cut the breast into cubes, throw it in and wait for it to boil. We do not stir, so as not to break the adhesion of the foam. As soon as it appears on the surface, carefully catch it.

Immediately after boiling, we throw in the potatoes, as the breast is cooked very quickly. After another minute, put onions and carrots in the soup. Cut them into small cubes. Cook until cooked, focusing on potatoes. Salt five minutes before the end.

Beat the eggs, pour a stream into the pan, stir, greens, add bay leaf as desired.

If the moment of boiling the broth is missed, the foam is not removed in time, it sinks to the bottom. But you can pour in a little cold water, wait for it to boil again, collect.

Option 3: Chicken Soup with Egg and Vermicelli

Recipe vermicelli soup with chicken and egg, but it is prepared separately. This option is beautiful and clear broth. He needs small vermicelli, the people call this species "spider line".

Ingredients:

• 0.5 kg of chicken;
• 3 potatoes;
• a pair of bulbs;
• 40 g vermicelli;
• 4 eggs;
• 0.5 bunch of dill;
• carrot;
• 30 ml of oil.

How to cook

Wash the chicken well, you can cut it. Pour a couple of liters of water, prepare the broth. Do not stir when heated, when boiling, remove the foam, add the onion. We boil for at least half an hour, the bird should reach almost readiness, after which we add potatoes, cut into pieces, to it. By this time, the bow should be removed.

We cut the second onion, pour it into heated oil, fry a little, add one carrot. You need to fry vegetables over medium heat, let them not only brown, but also reach softness.

Separately, boil the eggs in a saucepan. Cool in cold water, peel, cut each in half.

We shift the vegetables from the pan into the soup, let it boil, boil for a few minutes to reveal the taste.

Since the vermicelli is cooked for a minute. We fall asleep at the end, stir and immediately throw in the chopped dill. We are waiting for re-boiling, turn off. Let stand a little, mix again. Divide the chicken soup between bowls and add the chopped egg to each bowl.

You can cook a similar soup with others pasta, for example, seashells. But they need to be put into the broth earlier to let it boil for a few minutes.

Option 4: Creamy Chicken Egg Soup

The most delicate version of chicken soup with eggs and potatoes. Additionally, you will need a little cream, which will give a creamy taste.

Ingredients:

• 5 potatoes;
• 400 g of chicken;
• 2 onions;
• 3 eggs;
• 40 g of oil;
• large carrot;
• 150 ml cream 15%;
• 1 tsp curry seasonings;
• pepper, herbs, salt.

Step by step recipe

We cut the chicken, cook in 1.3 liters of water until cooked, take it out, cool it. In the meantime, throw potatoes into the broth.

In butter, we make a passerovka from carrots and onions. Fry until golden brown, transfer to potatoes, salt a little. As soon as the vegetables soften, remove from the stove.

We remove the chicken bones, combine the bird with vegetables, put seasonings and grind everything. Add cream, salt to desired taste, bring to a boil.

Eggs are boiled, but not necessarily hard boiled. You can cook soft-boiled or poached.

Pour the cream soup into bowls, put the egg, sprinkle with herbs and serve. You can crush a peppercorn and sprinkle the egg.

Such a dish looks more effective and interesting with quail eggs but they take much less time to cook. It is enough to boil for 3-4 minutes.

Option 5: Chicken Soup with Egg and Rice

Variant of thick chicken soup with egg. It is better to choose large rice for first courses, it is also advisable to soak it for a short time in cold water so that the starch comes out.

Ingredients:

• 500 g chicken;
• 3 eggs;
• 3 potatoes;
• 50 g of rice;
• carrot;
• oil for frying;
• herbs and spices for dressing.

How to cook

Pour the washed bird with two and a half liters of cold water, set to boil. If we immediately cut into pieces, then let it boil for half an hour and throw the potatoes. If we cook it whole, then bring the chicken to readiness, remove it from the broth, and only then throw in the vegetable.

Rice is laid only after 5-7 minutes of boiling potatoes. After it, you can salt. No need to worry that the cereal will not have time to cook, in such an amount of liquid it will still reach readiness.

While the base of the chicken soup is cooking, we make a simple sauteing in oil from onions and carrots. Also, beat the eggs in a bowl with a fork, cut the greens for dressing.

Put the sautéed vegetables into the pan first, let them boil and cook for a couple of minutes, then add the eggs, stir and throw the greens. At the last stage, you can add laurel, black pepper, turn off the soup.

How to cut potatoes for soup? In cooking, there is a rule - in the form of the rest of the ingredients, that is, approximately. This is rice, so we're making cubes. If the soup is with vermicelli, then it is better to give preference to straws and sticks.

Option 6: Chicken Soup with Eggs and Cheese

Another variation of delicious chicken soup, but it is prepared not only with an egg, but also with melted cheese. For broth we use breast, this recipe also applies to quick options hastily.

Ingredients:

• 300 g of breast;
• 100 g of processed cheese;
• 2 potatoes;
• 2 eggs;
• bulb;
• spices, herbs.

How to cook

Throw potatoes in 1.5 liters of water. Immediately wash the chicken, cut into cubes and add after boiling the vegetable. We remove the foam.

Finely chop the onion, add. Salt the soup, cook for 15 minutes.

Cheese rub or just cut into cubes. We introduce to the cooked vegetables, stir. It must dissolve.

Beat eggs, pour into soup. Stir, season with herbs, spices. You can serve immediately.

Not all types of cheese melt in the broth, the reason is the composition of the products. Increasingly, thickeners, substitutes, flavors can be found in it. Sometimes when heated, a chemical aroma appears. For soup, it is better to choose curds prepared according to GOST. They will definitely disperse in the broth, will delight you with a pleasant taste.