Chicken egg soup

  • Nutrition Facts
  • Calories: 78
  • Protein: 5
  • Fats: 3
  • Carbohydrates: 7.2

    We are glad to welcome you on the pages of our website and today we will offer you to cook chicken egg soup. Everyone already knows how to cook soup, you say, and you will be wrong. Not everyone cooks such a soup, and certainly not every day. It is simple, fragrant, satisfying and very tasty. We offer you to make sure of this immediately after a brief historical digression.

    History of the dish

    The story goes that chicken soup is nothing more than a chicken soup that is simmered with vegetables and grains. The basis for such a soup is always chicken broth, but it is a special story. It has long been believed that chicken broth has very special healing properties. It was recommended to the sick by Avicenna, and subsequently soup potions were cooked from it by all and sundry from Jews famous all over the world for "Jewish penicillin" to advanced Europeans who prepared it according to historical data back in the 16th century.

    One of these modernized wonderful recipes we will offer you today. True, it would be much better to cook such a chicken soup with egg noodles, but in the absence of such, we will offer you a great option with regular vermicelli. By the way, who is not too lazy, you can also cook chicken soup with egg pancakes - this is another delicacy. And as a basis, use our recipe.


    • Chicken parts - 400 g
    • Water - 1.5 l
    • Potatoes - 3-4 pcs.
    • Carrots (coarsely grated) - 100 g
    • Onion - 1 pc.
    • Egg c1 - 2 pcs.
    • Salt - 1 tsp
    • Vermicelli - 100 g
    • Green onion - 20 g
    • Vegetable oil - 3 tbsp.


    1. Peel potatoes, onions, wash.

      Clean and wash vegetables

    2. Put the chicken parts (wings) in a saucepan, fill with water and set to boil. We will cook for an hour.

      In the meantime, place the chicken wings already washed in advance in a pot of water and cook for an hour

    3. Finely chop the onion.

      Cut the onion smaller

    4. Cut the potatoes into cubes.

      Chop potato tubers into cubes

    5. In a pan in vegetable oil, fry the onion and carrot until soft.

      Make passivation of onions and carrots

    6. Put the potatoes in the chicken broth. We cook for 15 minutes.

      After an hour, add potatoes to the broth and cook for 15 minutes

    7. Add vermicelli and cook for another 10 minutes.

      It's time to add pasta and cook for another 10 minutes

    8. Shake two eggs with a whisk in a bowl.

      Beat the eggs with a whisk

    9. Pour the eggs in a thin stream into the soup, stirring actively. Add immediately sautéed carrots and onions. Cook for 5 more minutes.

      Pour the beaten eggs into the soup in a thin stream, stirring all the time, and then we send the passivated vegetables there

    10. Add salt, finely chopped green onions and after 5 minutes remove the pot with the finished soup from the stove.

      Salt the soup, add chopped green onions, cook for another 5 minutes and remove the soup from the heat

    11. Pour hot soup into bowls and serve.

      Be sure to pour the soup into bowls hot and sit down at the table. Bon appetit to all

    The benefits of the dish

    Yes, yes and yes again! This soup is wonderful in everything and therefore we recommend it even as a diet food. Delicious, fragrant and endlessly healthy, it will be a great option for a hearty lunch for the whole family. What kind of chicken soup do you cook? Share your signature secret, maybe it's homemade egg noodles for chicken soup or special dumplings? Tell us your version, and who knows, maybe your recipe and your chicken soup will be the top ones for our readers. Let's be friends. Your HozOBoz!

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