Put the chicken stock in a saucepan and let thaw over moderate heat. Add the soup vegetables and let them thaw. Remove the chicken from the bone and cut into small cubes. Add the chicken cubes with the soup noodles to the broth and simmer for 10 minutes.
Beat an egg in each of 4 deep plates and scald with the soup that is still boiling. Season with cayenne pepper as required. Arrange and serve
Ingredients
Print Recipe
Pin Recipe