July 31, 2014 1697
If you do not have enough time to prepare a complex dish, then chicken soup with an egg is a great solution for a tasty and high-calorie lunch!
First, the broth is quickly cooked, and secondly, the preparation of this dish takes only half an hour.
We offer two simple recipes.
Cooking will not take you much time, in return, you will get wonderful lunch options for your family or friends.
First recipe
- 2 liters of chicken broth;
- 300 grams of chicken;
- one onion;
- one carrot;
- a couple of potatoes;
- two eggs;
- spice.
Broth can be boiled in advance.
If the required volume is not enough, dilute the broth with boiled water.
This will reduce the fat content, but the taste will not affect!
Boiled chicken meat is better to cut into slices, and not leave a whole piece in the pan.
The sequence of cooking delicious soup:
Put the broth on a small fire
Peeled potatoes are cut lengthwise and cut into even slices.
The neater the vegetables are cut, the more beautiful they look in the plate!
When the broth begins to boil, put the potatoes in it.
While the potatoes are boiling, sauté the onions and carrots at a low temperature.
Vegetables need to bring to a pleasant golden color, not overcooking to the state of caramel.
Immerse passaged vegetables in broth and place the sliced chicken in the same place.
After about 10 minutes, your soup can be refilled with an egg.
Which one? If you do not know, be sure to read our article.
In cosmetology, viburnum is widely used, due to its excellent properties. How? Read all the information in this.
Beat eggs with a fork or mixer.
Remove the pan from the stove and carefully pour the beaten egg into the pan through the fork.
You should get thin strings from which you can make a fancy pattern.
Now put the pot on the fire and add the greens in the dish.
Boil is not necessary - just bring almost to the boil and remove.
Now about the seasonings.
Any dish without seasoning becomes bland.
We are not talking about salt.
The seasoning includes not only ground pepper, but also greens - fresh or dried.
Overdose of spices is not good, so do not overdo it.
What can be added to the soup with chicken eggs?
Goes well with chicken broth dill.
Dill is a traditional Russian seasoning, and we are used to this taste.
And you can add basil!
Before shipment, dry basil with a little fingers and sprinkle with fine powder.
The aroma will be unusual!
If you certainly need the taste of garlic - feel free to add crushed garlic in the almost ready soup.
Generally seasonings are added just before removing the dish from the fire, so as not to lose its flavor.
Eat with pleasure!
Second recipe
- 2 liters of chicken broth;
- 200-300 grams of chicken;
- one onion;
- one carrot;
- a couple of potatoes;
- two eggs;
- champignons 300 gr;
- spice.
This recipe chicken soup will be slightly different, although the basis of the preparation is the same: broth and egg.
For this soup, you need to prepare the mushrooms: soak dried for a couple of hours in boiled water, and wash fresh and cut across the plates.
If you do not like champignons, you can also take white mushrooms!
It's a matter of taste.
But honey agarics will not work.
But boletus, chanterelles and bolettes - the most it!
If you cook the soup with dried mushrooms, then after soaking, you need to drain, and rinse the mushrooms in running water (in a colander).
If you cook soup with fresh wild mushroomsthen pre-boil them, and then just put in the finished dish.
Champignons can be boiled together with potatoes in broth.
The whole process of cooking chicken soup with egg repeats the previous recipe, with the exception of mushrooms.
If you do not have experience in preparing fresh mushrooms, it is better to use champignons - fresh or frozen.
You should be careful with spices too: garlic cannot be combined with champignons.
It is better to put a bay leaf, and at the end of cooking add dill or basil.
Pepper peas will also be used for the future, as well as a couple of cloves.
Then the taste of your dish will not be bland, and garlic will not spoil the taste of champignons.
How to add egg to the soup with mushrooms?
Of course, do not beat it!
A beaten egg with a hat will cover the entire soup, and the mushrooms will not be visible.
Here it is better to boil two or three eggs, cool and cut lengthwise into two halves.
These halves are best put on a plate with soup already poured.
Add or not add sour cream - at your discretion.
Someone likes with mayonnaise.
Good appetite!
Soup cooking options in pictures
We offer you to view the photo, various options cooked soups with egg.
How to cook low-calorie soup?
Girls always want to eat tasty, but at the same time do not gain weight in the waist and hips!
For this there is a special secret.
To reduce the calorie chicken soup, take back or breast for broth!
And from the back, remove the skin and cut the tail.
It is also necessary to remove the fat that is near the ridge.
The second way to reduce calorie chicken broth.
Bring the chicken to the boil in water, wait until the fat appears on the surface.
And then drain this water.
Fill the chicken with fresh water and boil it.
This method will help get rid of excess fat, and do not need to cut anything off the chicken!
The third way to reduce calories in this dish.
After browning the vegetables, place them on a paper towel so that all the fat is absorbed.
And then transfer the dry vegetables to the pan.
Here are some simple tricks to help you get a tasty, but low-calorie soup!
Video dessert
A vivid example of cooking delicious chicken soup with corn and egg.
Calorie: Not specified
Time for preparing: Not specified
Potato soup - this basic recipe, having mastered that you get the opportunity to cook a whole range of first courses derived from it. It is enough to change or add just one ingredient, and get a completely new dish: potato soup with egg, rice, noodles, buckwheat, beans. If you complicate a little, you can cook with meatballs (there is where to turn around - fish, meat, chicken, rice, greens), with dumplings, dumplings. And all this - note - options for fast, simple and budgetary dishes, which require everyday products.
Potato soup with egg can be prepared in two versions. The first - we will prepare it - this is when a raw egg is poured into the soup and quickly stirred. As a result, we get egg flakes that thicken the soup. The second option for those who do not like egg "fringe" in the plate. In this case, boil the hard boiled egg, cut it in half and add to each portion of the soup.
The number of vegetables and their proportions in the soup are not fundamental. The following is important: at the moment when the potatoes and other vegetables are fully prepared, you should pour a beaten egg into the soup in a thin stream, while constantly stirring the soup with a spoon. The egg is cooked instantly and egg flakes form in the pan.
Potato soup with egg - a recipe with a photo.
For the preparation we need:
- water (or vegetable, chicken, meat broth) - 1.5 liters;
- potatoes - 3 pieces (average size);
- carrots - 1 pc;
- Onion - 1 small onion;
- egg - 1 pc;
- salt - to taste;
- Dill or parsley - to serve;
- sour cream - to serve.
Cooking
We put the pot with water or broth on a small fire. While the water is boiling, we have a few minutes, during which we will have time to peel and chop the potatoes. Peeled and washed potatoes cut into plates with a thickness of 1.5-2 cm, then each cut into strips (strips).
As soon as the liquid in the pan begins to boil, send the sliced potatoes to the pan. We wait until the water (broth) re-boils, adjust the fire so that the contents of the pan barely boil, and prepare other vegetables.
We clean onions and carrots. Cut the onion in half, cut each half into small cubes or half rings. To prevent the onions from pinching their eyes, we moisten the knife under cold water. Carrots cut into circles, then cut into 4 pieces.
Boil the potatoes almost until tender (7-8 minutes from the moment of boiling). To the almost finished potatoes add chopped vegetables. Give the soup to boil again, salt to taste and cook for another 7-8 minutes until the vegetables are fully cooked.
In a bowl or in a plate, beat the egg with a fork, homogeneity is not necessary. Before pouring the egg, check the potatoes and carrots for readiness. When pressed, pieces of vegetables should break apart easily.
A thin stream pour the egg into the boiling soup, stirring constantly with a spoon. If you don't like large flakes, add a little water to a bowl of beaten eggs and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the eggs bring the soup to a boil and turn off the fire. Cover the soup with a lid, let it brew for 5-6 minutes.
Potato soup with egg is best served with sour cream and fresh fragrant greens. Bread any, at your discretion. Can bake
In the cold, it is easier and faster to warm up with a plate of hot first course. It most effectively fills the strength lost during the working day. And if you do not have enough time to cook something complex, then you can definitely make an hour for chicken and egg broth. And if you prepare the base in advance, then lunch is waiting for you at any time. In addition, this dish is very gentle for the figure, which many ladies will surely rejoice.
Cook correctly
Even a simple one is tasty and beautiful - if you manage to cook it without very common mistakes. Rules a little. First, if you have a frozen carcass, it must first be thawed, and naturally. Secondly, a large bird should be chopped so that the meat boils evenly. Thirdly, the chicken is poured with cold water - so the broth will be more saturated and fragrant. Fourthly, it is required to regularly remove the foam - this is a guarantee that your broths and soups will be transparent and beautiful.
In addition to meat, a whole onion and carrot are placed in the pan. If you want to get a bright golden shade of broth, do not peel the husks off the onions. Salt, laurel and pepper are added after complete removal of the foam.
When the broth is ready, vegetables and seasonings are removed from it. Meat can be disassembled and served with broth, and you can put it in salads and main dishes.
How much to cook broth depends on the "origin" of the bird. Purchased in the store prepares for about an hour - like a chicken soup collection. If you got a homemade carcass, have patience for 2-3 hours. If you use for broth chicken filletit will be ready in about forty minutes. Although for saturation, you can hold the pot on the stove a little longer. 
Bug work
Despite its goodness, chicken broth with egg and other tempting additions can disappoint with its appearance, if you have not followed and did not have time to remove the foam. To fix this, pour a glass into the pot. cold water: above the surface, the cap will rise again, and the broth will find the conceived transparency. Of course, it must be filtered through a small colander, gauze, folded several times, or a sieve. 
Chicken broth with egg: a basic recipe
So, we learned to cook the base according to all the rules. Now we need to add her piquancy and beauty. To do this, chopped dill, onions, feathers and parsley. Eggs are cooked in a small saucepan at the rate of one for two eaters. Garlic rubbed slices of bread, then cut into cubes. You can do it another way: chop up the teeth and mix the mass with bread squares. But here you can not calculate and get too Bread laid out on a baking sheet and dried in the oven until golden. Broth, if it was prepared before, is heated to the desired temperature. A half of the egg is put in the plates, filled with the base and sprinkled with greens, and chicken broth with the egg is ready to eat. It is better to submit crackers in a separate bowl and pour them as you eat. Otherwise they will flourish in liquid and spoil the look of the dish (and its taste too). 
The recipe is more complicated
Empty broth may seem uninteresting to some gourmets. We offer them to enrich chicken broth with egg with some vegetables, which will give it a certain elegance and piquancy. And the egg is not just supposed to be.
A large carrot grated in a large grater is put into the boiling broth. Soon after it, potato cubes are introduced. Tubers are cut much smaller than on the soup. When the potatoes are easily prodded with a fork, onion squares are poured; pre-fry it is not necessary. Crumbled celery sprinkles almost immediately. You can do without it, but chicken broth with an egg will lose much in flavor. And the dish will definitely lose its zest. Following in a bowl, two eggs are lightly stirred. Beat up the foam should not, just to get a relatively homogeneous mass. A thin stream, with the energetic work of a ladle, the eggs are poured into the broth. The last shredded bunch of dill is poured, and the plate is turned off. Chic dinner is ready! 
Almost soup
Another interesting option for lunch lovers more tightly, not wanting to mess with cooking soup. It is better to put chicken fillet or other meat pieces into the broth: when the base is ready, the meat is cut or broken into fibers. Separately cooked rice (or gets already cooked, left over from another dish). It is mixed with chicken and small-chopped eggs. This mass is laid out on plates or soup cups, poured with fragrant broth and seasoned with chopped greens. For piquancy a spoon is poured into each portion. soy sauce. Very satisfying, simple and tasty!
Asian style broth
Fans of exotic cooking and simple chicken broth with egg can "portray" in the spirit of the preferred cuisine. The base (it will need a liter) is boiled from whole breast; when the meat is ready, it crumbles and returns. One egg is driven into boiling broth, with stirring, to make long strings. The second one is cooked steeply in another pot, cut into cubes and thrown into a pan taken from the hob. A small piece of tofu cheese is cut into pieces and added to the same place. A pair of garlic cloves is pressed through with a press or finely minced and laid with cheese. The final touch is a few drops of lemon juice, squeezed into the broth.
The original recipe does not include the addition of greens. But if you wish, you can supplement it with chicken broth with an egg. It seems that green onions, dill and cilantro will harmoniously fit into the dish.
Puree
And finally - a thick broth, very reminiscent of cream soup and aged in Italian taste. It will need spinach, 800 grams per liter of broth. Freezing is fine, only before cooking it will be necessary to defrost it on the bottom shelf of the refrigerator - so the plant loses the least in taste and vitamins. However, if you are in a hurry, you can use the microwave. But by no means hot water!
Spinach is laid in boiling broth. Simultaneously with it the maximum crushed peperoncino pod is poured. On fire, the broth is aged no longer than three minutes. Three eggs are cooked separately and finely grated with a grater. The broth is poured into deep plates, egg shavings are laid just before eating. Pointed and tasty, will appeal even to those who are indifferent to spinach.
In principle, chicken broth with egg may include other additions. If you have yesterday's noodles or buckwheat in the fridge, they may well be an addition to this dish. But even without them, such broth is completely worthy of attention and regular consumption.
