Egg soup with noodles.

Products
Serves 2
Chicken eggs - 2 pieces
Boiled sausage or frankfurters - 100 grams
Potatoes - 2 pieces
Carrots - 1 piece
Water - 2 glasses

How to cook egg soup
1. Pour water into a saucepan, put on fire and boil.
2. Peel the potatoes and cut them into cubes with a side of 2 centimeters and place them in water.
3. Add salt, cook for 15 minutes.
4. Cut the sausage or frankfurters into shavings and place in the soup.
5. Break the chicken eggs into a bowl and beat with a whisk.
6. Cook the soup for 5 minutes.

Cook the egg soup with sausages for 30 minutes.

Soup with eggs and noodles

Products
Serves 2
Chicken eggs - 2 pieces
Water - 2 glasses
Butter - cube 3 centimeters side
Vermicelli - 1 tablespoon
Parsley - a few sprigs
Salt and ground black pepper - to taste

How to cook soup with eggs and noodles
1. Break the chicken eggs into a bowl and beat.
2. Pour 2 glasses of water into the pan and put on fire.
3. When the water boils, salt and pepper the water, add vermicelli.
4. Place the butter and melt it in a saucepan.
5. Pour chicken eggs into a saucepan in a thin stream.
6. Cook the soup for 3 minutes, turn off and serve, sprinkling chopped parsley on top.

Cook the soup with eggs and noodles for 15 minutes.

Hello dear readers. Every day, for the normal functioning of the gastrointestinal tract, our diet must include liquid hot food, mainly first courses - broths and soups. Therefore, at least once a day, I try to feed my family this food.

Chicken noodle soup with egg is rich in protein, so it is indicated in the diet of people with gastrointestinal problems (gastritis, stomach ulcers), as well as polyarthritis and gout. It is also very filling and can satisfy hunger for a long time. Therefore, I recommend everyone to prepare it for dinner and thereby improve the health and please their loved ones.

Now let's get started with preparing this dish...

Nutritional value of the dish per 100 grams.

BZHU: 3 /0 /4.

Kcal: 32.

GI: low.

AI: low.

Cooking time: 40 min.

Number of servings: 11 servings (2750 g).

Ingredients of the dish.

• Water - 2 l.
• Chicken fillet - 300 g.
• Egg - 1 pc.
• Potatoes - 300 g (3 pcs).
• Noodles - 80 g.
• Salt - 8 g (1/2 tbsp).

Recipe of dish.

Let's prepare the ingredients. Wash the potatoes and peel them. It is also better to rinse the chicken fillet under cold running water.

Place a pan of water on the stove, add chicken meat to it and cook over maximum heat until it boils.

I don't like long noodles in soup, so I broke them in half. You can do the same, or chop the pasta further, or leave it whole.

The broth has boiled, reduce the heat (I have 3 out of 9) and remove the foam (noise) using a slotted spoon or spoon. Cook for another 10 minutes.

Cut the potatoes. I cut the tubers into 8 pieces (I like large vegetables in soup). You can cut it the way you like.

Add the potatoes to the pan with the chicken broth, cover and cook for 15 minutes over medium heat (6 out of 9).

Then remove the lid and remove the boiled chicken from the soup, let it cool slightly.

Meanwhile, add noodles to the soup and stir. Cook for 5-7 minutes over medium heat.

Tear the chicken meat into fibers or cut into thin strips. Return it to the pan.

How to properly cook chicken broth. How is it useful? Recipes for chicken soups on the stove, in the oven and in the slow cooker.

Chicken broth soup is nutritious, easily digestible and tender. It can be eaten by almost everyone, including small children, people after surgery and those who are losing weight. Many foods go well with chicken, so there are an unlimited number of options for preparing a delicious soup.

Chicken soup: benefits, harm and some cooking secrets

Grandmothers are confident: if you eat soup for lunch every day, you will never have problems with the stomach and other digestive organs. Especially if it's light chicken soup. Doctors completely agree with them, because:

• this warm dish, warming the walls of the stomach, stimulates the production of gastric juice and, consequently, digestion
• chicken soup is very digestible
• liquid must be eaten so that the water-salt balance in the body is normal
• Boiling is considered a gentle method of heat treatment of chicken meat and other products, allowing to preserve the maximum amount of their beneficial properties.

Whole chicken broth (with bones, fat and skin), as well as soups made from it, are recommended for use when:

• diseases of the bronchi associated with impaired patency
• gastrointestinal diseases
• diseases of the cardiovascular system

IMPORTANT: But for those who want to lose weight, who have problems with the absorption of fats, it is better to eat soups cooked with white meat - lean chicken fillet

Alas, there are people who cannot eat chicken soup. This:

1. Patients with ulcers and gastritis. Stimulation of gastric juice production is contraindicated for them.
2. People with liver disease who do not have enzymes to process chicken meat and chicken broth
3. People who are allergic to chicken

The basis for a delicious chicken soup is broth made from chicken meat (and bones). I think there is nothing easier than cooking it. But for some reason not everyone can do this. Here are a few secrets:

1. It is better to cook broth not only from meat, but also from a certain amount of bones. Then he will be somewhat stronger, the bones will give him their gelatin. And it is useful for the human musculoskeletal system
2. You can cook any part of a chicken carcass. But it is better to remove the skin and fat so that the soup does not turn out too high in calories and oily. In addition, when cooking fat, toxins are formed in the broth.
3. For a rich broth, the optimal proportion is 1 kg of meat per 2 liters of water. If the soup is dietary, boil 1 kg of chicken in 3-4 liters of water
4. Chicken soup is cooked without a lid. When water boils, the proteins in the chicken coagulate and form foam, which gives the dish a specific taste and unsightly cloudiness. Foam must be removed
5. The cooking time for chicken broth depends on how many bones there are in it. The more there are, the longer you need to cook them. So, chicken fillet is boiled for 40 minutes, and a chicken carcass is boiled for about 2 hours.
6. In order for the soup to have a presentable appearance, after cooking the meat and bones it should be strained
7. Vegetables are added to the chicken (100 g of plant products per 1 kg of meat). These are onions, carrots, celery, etc.

VIDEO: About the benefits of chicken broth

How to cook chicken soup with potatoes?

Chicken soup with potatoes is a very nutritious, quick to prepare first course.

You need: chicken broth – 2 l, chicken meat – 300 g, potatoes – 5-6 pcs., carrots – 1 pc., onion – 1 pc., herbs, salt, pepper to taste.

1. Vegetables are peeled and cut. Onions and carrots – finely, for sautéing. Potatoes – medium sized cubes
2. Potatoes are sent to the broth brought to a boil
3. Regarding sautéing onions and carrots for potato soup, many believe that it is not necessary. But if you lightly fry the carrots, the carotene from them will be absorbed better. And the onion won't be so tough
4. Passed onions and carrots are sent to the broth with potatoes 10 minutes after it boils, cook for another 5-7 minutes
5. Then add finely chopped boiled chicken to the soup.
6. Greens are added to chicken soup with potatoes two minutes before turning it off or to the finished dish

RECIPE: Chicken soup with noodles and egg

The soup turns out tasty, nutritious and beautiful. Children love this one very much. And it takes about half an hour to prepare.

You need: chicken broth - 2 l, boiled chicken meat - 400 g, potatoes - 2 pcs., carrots - 1 pc., onions - 1 pc., vermicelli - 4 tbsp. spoons, chicken eggs - 3 pcs., vegetable seasoning for soup, herbs.

1. The finished and strained broth is boiled again
2. Add peeled and diced potatoes to it.
3. After 10 minutes, sauteed vegetables, vermicelli and shredded chicken are sent to cook
4. After 5 minutes season the soup
5. One egg is broken and shaken, poured into the soup 2 minutes before turning it off
6. Two more eggs are boiled separately, half of them, along with herbs, are added to each serving of soup when serving it.

VIDEO: How to make chicken noodle soup with vegetables

RECIPE: Chicken soup with cream cheese

The taste of chicken soup with processed cheese is both tender and spicy. Attention! Fatty cheese adds calories to the dish.

You need: chicken broth – 2 l, boiled chicken – 400 g, potatoes – 3 pcs., carrots – 1 pc., onion – 1 pc., rice – 2 tbsp. spoons, processed cheese - 1 pc., herbs, seasonings.

1. The finished broth is brought to a boil, washed and sorted rice is added to it.
2. After two minutes, add peeled and diced potatoes to the rice.
3. Carrots and onions are sautéed, and they are also sent to boil
4. Shredded chicken is also added to the soup.
5. The cheese is grated on a coarse grater, the resulting shavings and finely chopped greens are gradually poured into the soup
6. In 3 minutes the soup is ready

How to prepare chicken soup with millet?

Millet is an inexpensive and very healthy cereal. It cooks very well in soup. Children who do not eat millet porridge usually do not refuse soup.

You need: chicken broth - 2 l, potatoes - 3 pcs., onions and carrots - 1 pc., millet - 0.5 cups, chicken meat - 400 g, seasonings and herbs.

1. To ensure that the millet is well boiled, it is added to the boiling chicken broth first.
2. Next they send the potatoes and sautéed vegetables to boil.
3. Chopped chicken meat, chopped herbs and seasonings are added to the dish a few minutes before it is ready.

RECIPE: Chicken soup with rice, photo

In the summer, during the season, it is very good to cook soups with chicken, rice and vegetables for lunch.

You need: chicken broth – 2 l, chicken – 400 g, potatoes – 2 pcs., carrots – 1 pc., onion – 1 pc., zucchini – 1 pc., cauliflower – 0.5 pcs., green peas 0.5 cups, rice - 0.5 cups, seasonings and herbs.

The ingredients are added to the boiling broth in the following order:

• diced potatoes
• sautéed carrots and onions
• cauliflower, scalded and divided into florets
• zucchini cubes
• peas
• seasonings and herbs

VIDEO: Spicy chicken soup with rice

RECIPE: oriental chicken soup (chicken noodle soup)

This soup is spicy. It warms you up perfectly in winter and is suitable as a snack with alcohol, but it can hardly be given to children.

You need: chicken broth – 2 l., boiled chicken meat – 800 g., tomatoes – 2 pcs., bell pepper – 2 pcs., carrots – 1 pc., garlic – 1 head, chili pepper – 1 pc., ginger root – piece 5 cm, rice noodles - 100 g, soy sauce, seasonings, herbs to taste.

1. While the prepared chicken broth is boiling, you need to prepare a dressing from vegetables fried in melted butter. Grate carrots, cut peppers into half rings
2. Finely chopped chicken meat, frying and noodles are added to the broth
3. Using a blender, make a paste from garlic, tomatoes and ginger and add it to the soup.
4. Add soy sauce (usually no more than 50 ml), seasonings and herbs to the dish

RECIPE: Chicken soup with champignons

Chicken and champignons go well in soup.

You need: chicken broth - 2 l, chicken - 300 g, champignons - 200 g, potatoes - 2 pcs., onions and carrots - 1 pc. each, herbs, seasonings.

The soup is very easy to prepare. After the broth boils and the potatoes have boiled for about 10 minutes, it is enough to boil the sliced ​​champignons with herbs and fried for only 5 minutes. They will have time to prepare and impart their taste and aroma to the dish.

IMPORTANT: To prevent the soup and the mushrooms themselves from having a grayish tint, you can fry the champignons for 1 minute on each side before placing them in the broth

RECIPE: Chicken soup with milk

If you want something light and original, you should cook creamy soup with milk and chicken.

You need: chicken broth - 2 l, chicken meat - 500 g, carrots and onions - 1 pc., parsley root, egg yolk - 2 pcs., flour - 1 tbsp. spoon, milk - 800 ml, herbs and seasonings.

1. Vegetables are boiled in chicken broth, after which they are pounded into puree (grinded in a blender, passed through a meat grinder, etc.)
2. Chicken cut into slices
3. Make a medium-thick sauce from half the milk and fried in butter.
4. Add grated vegetables and sauce to the broth and bring to a boil.
5. The second half of the milk and the beaten yolks are combined and added to the finished soup.
6. Before serving, the dish is decorated with herbs and slices of chicken.

VIDEO: Chicken soup

RECIPE WITH PHOTO: chicken soup with canned beans (in a slow cooker)

Minimum effort, unique taste and maximum benefits - this is chicken and canned bean soup cooked in a slow cooker.

You need: chicken broth – 2 l, chicken meat – 400 g, potatoes – 3 pcs., canned beans – 0.5 l jar, carrots and onions – 1 pc., tomato paste – 1 tbsp. spoon, seasonings and herbs.

1. On the right, the multicooker should be turned on to the “Baking” mode to fry onions, carrots and chicken meat
2. After 5 minutes, switch the kitchen unit to cooking mode, add water, potatoes, tomato paste, canned beans, seasonings
3. After 30 minutes, serve soup garnished with herbs

RECIPE: Diet Chicken Soup

Diet chicken soup can be prepared with any mixture of fresh or frozen vegetables, for example, Mexican. In order not to add calories to the dish, you do not need to fry them.

Chicken soup in a pot in the oven

Soup in portioned pots from the oven is a very beautiful presentation.

Chicken soup in a pot in the oven.

You need: chicken broth - 1.5 liters, chicken meat - 300 g, potatoes - 4 small pieces, onions and carrots - 1 piece, bell pepper - 1 piece, tomato - 2 pieces, herbs and seasonings.

1. Wash, peel, cut and saute carrots, onions, peppers
2. Tomatoes are blanched and cut into slices
3. Potatoes are peeled and cut into cubes
4. Boiled chicken cut into cubes
5. All ingredients are placed in 4 portioned pots and poured with hot chicken broth, seasoned
6. After 40 minutes, the soup in pots is ready, you can decorate it with herbs and serve

VIDEO: Fragrant chicken soup

Egg and noodle soup is often found on children's menus. In fact, this is an excellent option for feeding a child - light, tasty, combining many useful ingredients. At the same time, there are a great many options for serving the dish, and it’s easier than ever to please your child with a beautiful dish.

And adults won’t refuse a bowl of this soup either - especially if it’s made with chicken broth and homemade noodles. Homemade egg noodles are a great option for soup (and not only for soup), and recipes for making them will also be given in this article.

Most often, such a soup is prepared with chicken broth - after all, everyone loves it, and it is invariably tasty. However, there are also options with vegetable or meat broth, as well as milk. Vermicelli can be any kind - not necessarily homemade - whoever prefers which one. Eggs are added to the dish in the form of three options: pre-boiled, raw and poached.

Additional ingredients are added to the soup only if you want to diversify the dish - for example, soup with sorrel or spinach, celery and potatoes is popular.

To make the soup tasty, cook it only for one serving. It doesn’t take long to cook, but letting the soup sit and reheat will definitely spoil the impression. Any pasta tends to swell and absorb liquid, so instead of soup, you risk getting an indistinct slurry with blurry pasta.

How to cook soup with egg and noodles - 15 varieties

A light and nutritious soup that will suit any table. Both children and adults will love it. Prepared in a slow cooker.

Ingredients:

• Chicken for broth - 300 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Small vermicelli - 50 g
• Fresh chicken egg - 3 pcs.
• Spices, herbs - to taste

Preparation:

First, set the chicken broth to simmer. After the water boils, remove the foam, add the peeled onion and spices to the broth and continue cooking for another half hour.

During this time, peel and cut the carrots (you can grate them) and potatoes.

After half an hour, add the potatoes and cook until tender. Throw in the vermicelli, immediately beat the eggs in a cup, swirl the soup with a spoon and pour them in.

After a couple of minutes, add the greens, check the ingredients for readiness and turn off.

The dish is prepared in the “soup” or “cooking” mode.

For small children, you can add the potatoes whole, and when they are completely cooked, crush them and add them back. This method makes the taste of the soup even more rich, gives it tenderness and thickens it a little.

A variation of the usual soup with the addition of lemon juice, which is unusual for us (in soups).

Ingredients:

• Chicken for broth - 300 g
• Small vermicelli - 100 g
• Fresh chicken egg - 3 pcs.
• Lemon - 1 pc.
• Olive oil - 1 tbsp. l.
• Spices, herbs - to taste

Preparation:

Boil the broth. Add vermicelli to the prepared broth and boil. While cooking, beat the eggs with lemon juice and a spoonful of oil.

Add a little broth, stir and pour the mixture into the switched off pan.

Mix carefully, let stand and pour into plates, garnishing with lemon and herbs if desired.

Delicious, hearty soup with rich roast and bone broth. The yield of the finished soup is about 5 liters, so adjust the amount of ingredients to suit you.

Ingredients:

• Pork bones for soup - 500 g
• Vermicelli - 100 g
• Potatoes - 1 kg
• Chicken egg - 2 pcs.
• Olive oil - 2 tbsp.
• Butter - 50 g
• Turmeric - to taste
• Herbs, spices - to taste

Preparation:

Boil the bones in water for an hour. Add spices to the broth to taste.

Peel and cut the potatoes, boil them in broth.

Heat olive oil in a frying pan, add butter and melt it.

Add chopped onions and grated carrots when they become translucent to the oil mixture. At the end of frying, add turmeric.

While vigorously stirring, fry until deep golden brown. Pour 500 ml of boiling water. When the potatoes are cooked in the pan, add frying to them.

Check the soup for taste.

Beat the eggs in a plate and pour them into the soup while stirring the broth. Immediately add vermicelli, mix well, add greens.

Unusual ingredients and unusual soup. With a hint of Asia, chicken pieces are marinated in soy sauce, and rice noodles are used instead of wheat noodles.

Ingredients:

• Chicken pieces (meat) - 200 g
• Rice vermicelli - 50 g
• Fresh egg - 1 pc.
• Corn - 200 g
• Soy sauce - 2 tbsp. l.
• Flour - 1 tbsp. l.
• Sugar - 1 tsp.
• Vegetable oil - 1 tsp.
• Spices and salt - to taste

Preparation:

Prepare the marinade for meat: in a saucepan, heat a mixture of oil, soy sauce, sugar, salt (to taste) and 3 tablespoons of water.

Stir in flour until smooth, heat until slightly thickened. Place pieces of chicken fillet into the prepared marinade and leave for 20 minutes.

In the meantime, put one and a half liters of water in a saucepan to heat; when it boils, add corn and meat. Cook until done.

Beat the egg, add it into the soup in a thin stream, then add the vermicelli and cook until tender, stirring. If desired, garnish with half a boiled egg.

Two recipes in one - delicious soup and equally delicious homemade noodles. Noodles can be used in any other soups, and the soup itself, thanks to the use of celery, will certainly become one of your favorite and unusual ones.

Ingredients:

• Chicken for broth - 1 kg per 2.5 liters of water
• Carrots - 1 pc.
• Celery root and stem - 50 g each
• Onion - 2 pcs.
• Spices, herbs - to taste
• Flour - 75 g
• Chicken egg - 1 pc.
• Boiled quail egg - 2 pcs.
• Butter - 1 tbsp. l.

Preparation:

Boil chicken broth, add half of the vegetables (not chopped) to taste. While the broth is simmering, prepare the noodles.

Pour flour onto the table, make a mound out of it, pour in 1 chicken egg, a pinch of salt, and butter.

Knead this into a dough, adding flour periodically to obtain an elastic, thick dough.

Leave the dough to rest, then roll it out into the thinnest layer you can.

Let it dry for a couple of minutes, then start cutting into strips (noodles) and let them dry.

Peel and cut vegetables. Heat the butter in a frying pan and saute it.

Remove whole vegetables and meat from the prepared broth, place the prepared fry into it, then the resulting noodles.

Peel boiled quail eggs and cut into halves. Pour soup into a plate, add herbs and garnish with egg halves.

To make the broth golden, you can lightly fry the vegetables. This is done right in the peel, on the burner. Once added to the broth, they give it an interesting color.

A quick way to make soup - you don't even need broth. The meat base will be sausage - which one is up to you to decide.

Ingredients:

• Sausage (can be assorted) - 200 g
• Potatoes - 3 pcs.
• Vermicelli - 100 g
• Fresh egg - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Herbs, spices - to taste

Preparation:

Place a pan of water on the fire, meanwhile cut all the vegetables into cubes or strips. Sausage - the same.

Fry onions and sausage in a frying pan. Then add carrots and tomatoes.

Place the fry into boiling water and add the potatoes. Cook until half cooked, at this stage add vermicelli. Check the soup for spices.

Whisk the egg and pour into the pan, stirring the broth. Let stand and serve.

The easiest way to make soup. A minimum of ingredients, a minimum of time and effort for preparation - and the result is a wonderful, aromatic dish!

Ingredients:

• Chicken - 400 g
• Vermicelli - 50 g
• Boiled chicken eggs - 3 pcs.
• Herbs, spices - to taste

Preparation:

Boil the chicken in two liters of water, adding spices to taste.

When the chicken is cooked, cut the eggs into cubes and pour them into the pan, then add the vermicelli, cook for a minute, turn off the gas and leave to simmer under the lid.

Five-minute soup in the truest sense of the word. Elementary composition with elementary preparation.

Ingredients:

• Milk - 200 ml
• Fresh egg - 1 pc.
• Thin vermicelli - 50 g
• Spices - to taste

Preparation:

Boil 200 ml of water in a small saucepan and boil the vermicelli. At this time, beat the egg with milk and pour into the noodles.

Cook for two minutes, adding any seasonings to taste.

A recipe that stands out from the rest. Instead of the usual cobwebs, homemade egg noodles are used here, and the eggs are served in an unusual poached form. The presentation of the dish is also unusual - this option will definitely surprise guests.

Ingredients:

• Chicken for broth - 300 g
• Fresh eggs - 5 pcs.
• Flour - 100-200 g
• Spices, salt - to taste

Preparation:

Boil the chicken broth - cook it with all your favorite spices, carefully skimming off the foam.

Pour flour onto the table in a heap, beat two eggs into the center and gradually knead into a thick, elastic dough.

Roll out the dough into a thin layer, then cut into thin slices - this will be the finished vermicelli.

Boil the poached egg. You need to take as many eggs as the servings will serve - one egg per plate.

Line a bowl with cling film, pour the egg into it, connect the edges at the top and tie with thread.

Let the eggs and vermicelli boil (in water!) at the same time. Place the finished noodles in a colander. Remove the eggs from the film and place in the center of the plate.

Place noodles around and pour in broth.

If the egg dough is too tight for you, add a little water when kneading - a couple of teaspoons, and the process of kneading and rolling will go much faster.

Delicious milk soup is a childhood dream. The sour cream and egg mixture adds an interesting twist to the recipe.

Ingredients:

• Milk - 2 l
• Vermicelli - 100 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Fresh egg - 2 pcs.
• Sour cream - 3 tbsp. l.
• Herbs, spices - to taste

Preparation:

Put the milk on the fire. Cut the potatoes into small cubes and add to the boiled milk. Cook for 10 minutes, add vermicelli. Cook until done.

Separately, beat the egg with sour cream, add to the soup, add salt, let simmer for a couple of minutes and turn off.

Delicious and incredibly healthy soup using spinach. Spinach can be replaced with sorrel.

Ingredients:

• Spinach - 500 g
• Vermicelli - 300 g
• Chicken for broth - 200 g
• Butter - 1 tbsp. l.
• Fresh eggs - 3 pcs.
• Lemon juice - to taste
• Spices - to taste

Preparation:

Boil the broth. Boil the vermicelli in clean water and rinse it with cold water.

Melt some butter in a saucepan and add chopped herbs. Simmer briefly (no more than three minutes), pour in the prepared broth and lemon juice.

Beat the eggs into the broth one by one and stir briefly. Place vermicelli on a plate and pour in broth.

Soup with egg and noodles inspired by the Japanese soup "Ramen"

Thick, rich soup, almost a second course. Classic Ramen has long been overgrown with a bunch of variations, but the most important thing - quick noodles and separate preparation of each ingredient - have been respected.

Ingredients:

• Japanese instant noodles - 1 pc.
• Chicken fillet - 300 g
• Celery - 3 pcs.
• Carrots - 1 pc.
• Boiled egg - 1 pc.
• Soy sauce - 125 ml
• Vegetable oil - 60 ml

Preparation:

Boil the chicken fillet. Remove it from the broth.

Mix one glass of broth and water and boil the noodles. Cut celery and chicken into slices.

Grate the carrots and fry them along with the breast in a preheated frying pan.

When they are fried, add the celery, soy sauce and broth and leave to simmer until the celery softens.

Place the finished noodles on plates (ideally deep, preferably in a bowl or quiche), place the chicken on top, pour over the gravy from the frying pan and garnish with an egg.

Simple, quick and delicious meatball soup. Minced meat can be used from any meat.

Ingredients:

• Any minced meat, mixed - 500 g
• Vermicelli - 150 g
• Boiled chicken egg - 3 pcs.
• Onion - 1 pc.
• Spices, salt - to taste

Preparation:

Add chopped onion, spices and salt to the minced meat. Mix well and form small balls - meatballs.

Place the meat balls in boiling water (for a richer taste, you can use ready-made broth), let them cook for a couple of minutes and then add the vermicelli.

When they are ready, add a diced chicken egg and herbs to taste.

The custom of adding kvass to soup originates from Moldova. It gives the soup an unusual sourness and contributes to its better preservation.

Ingredients:

• Chicken - 0.5 kg
• Fresh egg - 1 pc.
• Potatoes - 4 pcs.
• Vermicelli - 100 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Kvass - 300 ml
• Spices - to taste

Preparation:

Let the broth simmer. At this time, cook the carrots and onions, add a little broth and continue to simmer.

Place chopped potatoes into the boiling broth, cook until half cooked, then add fried potatoes and noodles.

Pour in the kvass and the mixed egg one after another and mix. Add herbs to taste.

An interesting option for preparing soup from the famous British chef and TV presenter Gordon Ramsay. The Asian style of cooking will appeal to many fans of Japanese cuisine.

Ingredients:

• Miso paste - 2 tbsp. l.
• Shiitake mushrooms - 3 pcs.
• Noodles - 200 g
• Fresh eggs - 2 pcs.
• Spinach - 70 g
• Champignons - 100 g
• Ginger root - to taste
• Soy sauce - to taste
• Green onions - to taste

Preparation:

Soak shiitake mushrooms for 2-3 hours. Dissolve miso paste in boiling water (2 liters). Grate ginger there, add chopped shiitake mushrooms and soy sauce.

Gently add the egg into the broth without stirring.

Place thin slices of champignons and pre-boiled noodles on a plate. Pour boiling broth over it and carefully add the egg. Garnish with green onions.

Easy and incredibly healthy chicken and egg soup is what you need for a simple lunch! Noodles or vermicelli will add satiety to it.

A simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

• Chicken (any parts) - 400 g;
• Potatoes - 5 pcs;
• Onion - 1 piece;
• Carrots - 1 piece;
• Raw eggs - 2 pcs;
• Vermicelli - 3 tbsp;
• Garlic - 1-2 cloves;
• Salt, ground black pepper (to taste);
• Vegetable oil - 3 tbsp;
• Bay leaf - 1-2 pcs;
• Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Recipe 2: chicken broth soup with egg

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

• 1 kg chicken;
• 5 eggs;
• 3-4 tbsp. l. sifted flour;
• greenery;
• salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken soup with egg and noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

• Water – 3 l
• Chicken breast – 2 pieces (250-300 g)
• Onion – 1 pc.
• Carrots – 1 piece (if the carrots are large, then half is enough)
• Eggs – 2 pcs.
• Vermicelli – 2-3 handfuls
• Salt - to taste (about 1.5 teaspoons)
• Ground pepper - to taste
• Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with eggs is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken Noodle Soup with Eggs is a great first course to add variety to your everyday dinner table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

• Chicken wings 2-3 pcs
• Potatoes 3 pcs
• Onion 1 piece
• Carrot 1 piece
• Noodles3 tbsp.
• Chicken egg 1 piece
• Salt to taste
• Seasoning for soup to taste
• Bay leaf 1 piece
• Garlic 1 tooth.
• Water2-2.5 l
• Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

Recipe 6: sorrel soup with chicken broth and egg

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

• chicken - half;
• potatoes - 3 pcs;
• carrots - 1 piece;
• onion - 1 piece;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 piece;
• green onion - to taste;
• garlic - 2 cloves.

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

• Large chicken thigh – 2 pieces
• Potatoes – 1 piece, larger
• Carrots – 1 piece, small
• Onion – 1 piece, small
• Vermicelli small
• Chicken egg – 1 piece
• Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

• soup set 1 piece
• potatoes 500 g
• horns 100 g
• onion 1 piece
• salt to taste
• egg 2 pcs
• greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

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