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

  1. Prepare all the necessary foods.
  2. 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.
  3. Wash the tomatoes, make a cross-shaped incision on top, pour boiling water over and leave for 5 minutes, then transfer to cold water.
  4. 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.
  5. 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.
  6. Add tomatoes and juice there. Boil.
  7. Break eggs into a bowl, season with salt and pepper. Loosen with a fork.
  8. Pour the beaten eggs in a thin stream, constantly stirring the soup. Bring to a boil again and remove from heat.
  9. 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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