Chicken Soup with Poached Eggs

Summary

Ingredients

For the soup:

• 250 g carrot (s)
• 150 g celeriac
• 150 g leeks
• 450 g chicken, ready-cooked
• 1 ½ liter chicken broth
• 100 ml white wine
• 50 g Kritharaki (noodles in rice form)
• Salt and pepper
• Chilli flakes

Also:

• 2 medium egg (s)
• 1 dash white wine vinegar

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Instructions

1. Peel the carrots and celery. Dice the celery, carrots and leek. Remove the bones and skin from the chicken. Cut the meat into bite-sized pieces.
2. Bring the chicken stock with white wine, vegetables and the chicken to a boil and simmer for 10 minutes. Add the kritharaki and simmer for another 10 minutes. Season the soup with salt, pepper and chilli flakes.
3. Bring water to a boil in another tall kettle. When it boils, add the vinegar.
4. Carefully beat one of the eggs into a cup. Then turn the stove level down directly so that the water no longer boils, but only simmers slightly. Stir in the saucepan with a spoon until a strudel forms in the water. Then carefully slide the egg exactly into the center of the strudel. The strudel and vinegar hold the egg together. Simmer the egg gently for approx. 1 - 2 minutes.
5. Carefully remove the egg from the water with a slotted spoon and place it in a soup bowl. Fill the cup with the soup, arrange and serve.