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Chicken soup with egg and vermicelli

Chicken Soup with Egg and Vermicelli

Classic, comforting, and perfect for a hearty lunch! This chicken soup with egg and vermicelli comes together quickly and easily. Swap any of the ingredients to suit what you have on hand — and get a brand-new soup for the whole family every time!

Christina Miles

Recipe author

Composition / ingredients

Servings:

Chicken

300

Potatoes

350

Carrots

Vermicelli

100

Eggs

Dill

Green onion

Water

Pepper

Salt

Sunflower oil (for the sauté)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 29 % 2 g

Carbohydrates 43 % 3 g

33 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken soup with egg? Start by prepping all the ingredients. Wash the vegetables, eggs, and herbs well and pat them dry. Peel the potatoes and carrot. Use filtered water. In place of vermicelli, you can use any other pasta or rice. Clean the chicken, rinse it, and pat it dry.
Step 2:

Put a pot of water on the stove and bring it to a boil. Drop in the chicken, cut into serving pieces, and cook until tender, skimming off the foam as it rises. Cut the peeled potatoes into cubes. Add the potatoes to the broth once the chicken is cooked through.
Step 3:

While the potatoes cook, make the sauté. Start by chopping the green onion.
Step 4:

Grate the carrot on a medium or coarse grater. Or, if you prefer, cut it into sticks or matchsticks.
Step 5:

Heat a skillet on the stove. Pour in the vegetable oil and add the chopped onion.
Step 6:

Sauté the onion for about a minute, stirring. Then add the grated carrot right away.
Step 7:

Sauté the green onion and carrot for two to three minutes, stirring, until golden.
Step 8:

At this point, add the vermicelli to the soup pot. If you're using rice or another grain, be sure to rinse it under running water first.
Step 9:

Finely chop the fresh dill.
Step 10:

Crack a raw egg into a bowl and beat it with a fork.
Step 11:

When the vermicelli is cooked, stir the chopped dill into the soup. Pour in the beaten egg, breaking up the stream with a fork as you go. That way the egg sets into neat, attractive ribbons in the soup.
Step 12:

At the very end, stir in the sauté, mix everything together, and turn off the stove. Let the chicken soup rest for about ten minutes with the lid set partly over the pot.
Step 13:

Ladle the finished chicken soup with egg and vermicelli into bowls and serve. Enjoy!

For the best flavor, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.