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Soup with egg and chicken

Egg and Chicken Soup

A tasty, light chicken soup for lunch!!! This chicken soup makes a great family meal. Both grown-ups and kids will love it. The recipe is quite simple, so even a beginner cook won't have any trouble with it. Here's how I make it.

Yulia M.

Recipe author

Composition / ingredients

Servings:

Chicken fillet

200

Water

Potatoes

Onion

Carrot

Lentils

0.3

Eggs

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

37 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Use any part of the chicken for the soup. I use chicken fillet. Cover the chicken with water, put it on the heat, and bring it to a boil. As it comes to a boil, skim off the foam that forms. Boil the chicken for 30 minutes. Then take it out of the broth and cut it into pieces (pulling it off the bones).
Step 2:

Strain the broth and return the chicken meat to it. Put it back on the heat and bring it to a boil.
Step 3:

Separately, boil the eggs in boiling water for 5–7 minutes. Peel the potatoes and cut them into pieces. Add the potatoes, the chopped eggs, and some lentils to the boiling broth. Cook for about 10 minutes.
Step 4:

Meanwhile, peel the onion and carrot. Chop them and fry them for 3–4 minutes in a hot skillet with a little vegetable oil.
Step 5:

Add the sautéed vegetables to the soup. Add a little salt and spices to the pot to taste. Take the finished soup off the heat and cover it with a lid. Let it sit for a while. Ladle the soup into bowls and call everyone to the table. Enjoy!

If you don't know what to serve for lunch, I recommend making this soup. It's simple and very tasty. The benefits of chicken broth are undeniable — it's part of the diet for people with digestive problems and for those who watch their figure and follow various diets. Chicken broth makes excellent soups. You can add all sorts of vegetables: onion, carrot, zucchini, cabbage, tomatoes, and more. And you can round these soups out with egg, rice, lentils, vermicelli, or buckwheat. This chicken soup is satisfying and very pleasant-tasting. By the way, if you like, you don't have to cut the egg into the soup itself — you can boil it separately and add it right to the bowl, cut in half. That makes the dish look more interesting. And don't forget to sprinkle the finished soup with fresh herbs, which go perfectly with it.