Chicken Soup with Egg
by Editorial Staff
A simple chicken soup will help you out when you need a quick first course. Chicken, potatoes, onions, carrots, and an unusual ingredient in this soup – an egg. But in this dish everything is in its place, the soup is excellent!
Servings: 4
Ingredients
- Chicken (any part) – 400 g
- Potatoes – 350 g
- Carrots – 100 g
- Onions – 80 g
- Egg – 1 pc.
- Vegetable oil – 1 tbsp
- Fresh dill – 3-4 branches
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the chicken meat into convenient portions and rinse.
- Pour 1.2 liters of water into a saucepan and add chicken meat. Bring to a boil and remove the foam with a slotted spoon. Cook for 10 minutes over low heat.
- Peel and dice the potatoes.
- Add the potatoes to the pot and cook for 10-12 minutes.
- Peel the onion and cut it into cubes.
- We peel the carrots and rub them on a coarse grater.
- Heat the vegetable oil in a frying pan and fry the onions and carrots until soft, about 3-4 minutes.
- Break the egg into a bowl and whisk the egg.
- We wash the dill, dry it and chop it.
- If the potatoes are ready, salt and pepper the soup to taste. In a thin stream, stirring constantly, we introduce a loose egg into the soup. Cook for 1 minute.
- Add fried vegetables and dill. Cook for another 2 minutes. Turn off the heating.
Enjoy your meal!
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