Chicken Soup with Tomatoes and Eggs
by Editorial Staff
Easy-to-use and easy-to-prepare soup with chicken fillet, tomatoes and beaten eggs. None of the potatoes and fries that we are used to seeing in soup. Such a soup can be offered even to those who adhere to a diet.
Cook: 25 mins
Ingredients
- Chicken fillet – 150 g
- Tomatoes – 250 g (2 pcs.)
- Eggs (small) – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Green onions – 2-3 pcs.
- Water – 800 ml
Directions
- Prepare all the necessary foods.
- Wash the chicken fillet, cut off fat and films. Pour 800 ml of water over the chicken fillet in a saucepan. Put on high heat and let it boil. Then remove the foam with a slotted spoon and cook the fillets over a minimum heat for 20 minutes.
- Wash the tomatoes, make a cross-shaped incision on top, pour boiling water over and leave for 5 minutes, then transfer to cold water.
- Peel the tomatoes and cut a tough core. Cut the tomato pulp into small cubes. It is important to cut the tomatoes on a plastic or varnished board. I do not recommend using a wooden board, as this will lose most of the juice.
- When the chicken is done, remove it from the broth. Allow the fillet to cool to a hand-friendly temperature. Then cut the chicken fillet into small cubes. Strain the broth through a fine sieve and return to the saucepan. Season with salt and pepper. Put the chopped chicken fillet into the broth.
- Add tomatoes and juice there. Boil.
- Break eggs into a bowl, season with salt and pepper. Loosen with a fork.
- Pour the beaten eggs in a thin stream, constantly stirring the soup. Bring to a boil again and remove from heat.
- Rinse green onions, shake and chop finely. Serve the chicken soup with tomatoes and eggs, sprinkle with green onions.
Enjoy your meal!
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