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

  1. Cut the chicken meat into convenient portions and rinse.
  2. 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.
  3. Peel and dice the potatoes.
  4. Add the potatoes to the pot and cook for 10-12 minutes.
  5. Peel the onion and cut it into cubes.
  6. We peel the carrots and rub them on a coarse grater.
  7. Heat the vegetable oil in a frying pan and fry the onions and carrots until soft, about 3-4 minutes.
  8. Break the egg into a bowl and whisk the egg.
  9. We wash the dill, dry it and chop it.
  10. 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.
  11. Add fried vegetables and dill. Cook for another 2 minutes. Turn off the heating.

Enjoy your meal!

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