It is difficult to imagine lunch without a good rich soup. And if it is chicken soup with an egg, then a daily meal will turn into a real "feast of the stomach." This is not surprising. After all, an ordinary egg makes the dish more nutritious and nutritious, and due to dietary chicken meat it also becomes very useful. And you can cook it in different ways.

Chicken Soup with Egg and Vermicelli

For starters, you can consider the most A simple option is chicken soup with vermicelli and egg. It belongs to the category of fast food, since it takes no more than one hour to cook.

We will need:

  • 1 chicken leg;
  • 100 grams of vermicelli;
  • 1 potato tuber;
  • 2 raw eggs;
  • 1 head of onion;
  • salt;
  • 1 carrot;
  • fresh greens.

Cooking Technology:

  1. Put the washed ham in a pot of water.
  2. As soon as the contents of the pan boil, quickly remove the foam. After that, cook under the lid for 30 minutes.
  3. Cut the peeled carrots into slices. Throw them into the pan.
  4. Gently peel the potato, then cut into cubes. Also send them to the pot and cook after boiling for another quarter of an hour.
  5. Introduce finely chopped onions.
  6. Remove the ham from the pan. First, it should be cooled slightly, and then carefully remove the meat from the bone, tear it into small pieces with your hands and send it back to the soup.
  7. Separately, boil the egg, cut into cubes, pour into a saucepan with hot. If the mass is thick, you can add water.
  8. Fall asleep vermicelli. After that, detect another 7 minutes and turn off the fire.
  9. Add chopped greens to the prepared fresh chicken soup with egg.

This dish does not need to be insisted. You can immediately pour it on plates and invite to the table.

How to cook with rice

Chicken meat soup will be no less tasty if cooked with rice and egg.Supporters of a healthy diet will definitely appreciate this simple, but no less interesting option.

Based on a small three-liter pan, you will need the following products:

  • 50 grams of rice;
  • 300 grams of chicken wings;
  • 3 medium sized potato tubers;
  • onion head;
  • 2 boiled eggs;
  • 1 carrot;
  • 2 cloves of garlic;
  • 1 teaspoon of paprika;
  • any spices (to taste);
  • some fresh herbs.

The soup cooking technique is partially different from the previous version:

  1. First, as usual, you need to boil the meat. For this, wings should be put in a pot of water and put on fire.
  2. At this time, chop the onion and carrot into small cubes, and then fry until golden in oil.
  3. Rinse well. Peel and cut potatoes (cubes or cubes). Add food to boiling meat and cook for about a quarter of an hour. At this time, the contents of the pan can be slightly salted.
  4. Introduce roasting and spices. In just a few minutes, the fire can be turned off.
  5. Chop the eggs randomly and send them to an already prepared soup.

Now the dish should be allowed to brew a little. Add fresh herbs separately to the plate.

With poached egg

Highly Chicken soup looks original if made with poached egg.

Based on 1 liter of water, you will need:

  • 2 chicken fillets;
  • 1 carrot;
  • 3 poached eggs;
  • 20 grams of dill;
  • a little salt;
  • 15 grams of sour cream.

How to cook this "miracle soup":

  1. Boil the meat in salted water. It will take about 25 minutes.
  2. Chop the carrots arbitrarily, chop the dill. Add them to the boiling broth.
  3. Make less fire. Now you need to break the eggs into the pan one by one and let them brew in the form of balls. You do not need to stir the soup at this time.
  4. Turn off after five minutes.
  5. Let it brew with the lid closed.

It turns out a very light and fragrant chicken soup with eggs. Before serving, put 1 spoon of sour cream in each plate. In this case, the egg should be in each serving.

Chicken Soup with Egg and Corn

Quite unusual, but very tasty soup can be prepared with sweet corn. No other vegetables are needed.

For such a recipe you need:

  • 3 boiled chicken legs;
  • 1 liter of finished broth;
  • 2 tablespoons of soy sauce;
  • 400 grams of canned corn;
  • 2 chicken eggs;
  • 5 grams of sesame oil;
  • 20 grams of vegetable refined oil;
  • 2 tablespoons of grated ginger root;
  • a little salt.

The cooking method is surprisingly simple:

  1. First rinse and boil until tenderloin. To take out meat and after cooling to remove from a bone.
  2. Break the eggs into a plate and beat them lightly with a fork.
  3. Rub or finely chop ginger with a knife.
  4. Pour both types of oil into a pan and heat.
  5. Add ginger and fry it for 30 seconds.
  6. Pour 1 liter of cooked chicken stock into the pan and add the sauce to it.
  7. Open a tin can and drain the brine. Transfer the corn to the pan. Stir the contents well and boil for five minutes.
  8. After that, constantly stirring, pour eggs in a thin stream.
  9. Bring the contents to a boil, turn off the stove.
  10. Pour soup into portioned plates. Put some meat and greens in each of them. Https: //youtu.be/KuwuTdkVN0c

If you boil chicken in advance and save the broth, then at the right time the first dish can be prepared in a matter of minutes.

With spinach

By, who is on a diet, you can offer to cook soup with egg and spinach.

As you know, this vegetable crop contains a minimum of calories and a lot of nutrients.

In this case, you will need the following components:

  • any chicken meat;
  • 400 grams of green spinach;
  • 1 carrot;
  • salt;
  • 2 eggs;
  • 1 onion;
  • 3 cloves of garlic;
  • 5 grams of olive oil;
  • laurel leaf, peppercorns and any spices.

Even a novice cook will cope with the preparation of soup:

  1. First you need to cook the meat. While boiling, you can immediately add pepper and lavrushka to the pan.
  2. Finely chop the onion, fry it until transparent in oil.
  3. Add the grated carrots. Fry foods together.
  4. Once the carrots are soft, add chopped garlic, and then spinach. Heat treatment should be continued for no more than two minutes.
  5. During this time, the chicken should already be cooked. Take out the prepared meat and take it to pieces, having removed the bones from it beforehand. Then send it back to the pan.
  6. Put frying there, salt, cook for 5 minutes.
  7. Break eggs into a bowl. Put the proteins aside (they will not be needed).
  8. Beat the yolks thoroughly and put in a thin stream into the soup.

After that, you can immediately remove the pan from the heat. A fragrant and very healthy soup is ready.

Cooking with sorrel

In summer, you can cook light chicken soup with eggs and sorrel for lunch. When it is especially hot outside, there is no desire to eat heavy fatty foods. For this case, diet sorrel soup is ideal. It quickly causes a feeling of satiety, while maintaining a pleasant lightness. To execute the dish, take:

  • the back or thigh of the chicken;
  • sorrel, dill, parsley;
  • 2 boiled eggs;
  • onion head;
  • 2 stalks of celery.

How to make summer soup:

  1. Boil chicken, remove and cool. Remove the meat from the bone and cut portionwise.
  2. Chop onions and celery. Pour into boiling broth and cook for 5 minutes.
  3. Add chopped greens. After boiling for about 2 minutes.
  4. Put chopped meat in a pan, add a little salt and pepper.
  5. Remove the pan from the heat and let the soup brew for about ten minutes.

Put the boiled eggs directly into the plate, after cutting them in half. It is customary to eat soup with sour cream, adding chopped herbs for the aroma. The secret to the popularity of the dish is that it is equally tasty, both hot and cold.

It is interesting:chicken noodle and potato soup - recipe

Quail Egg Chicken Soup

Dishes intended for baby food should be nutritious and healthy. Therefore, for a child, it is better to cook soup not with chicken, but with quail eggs. After all, they include all the necessary elements for the growth and normal development of the child's body. There is one very simple recipe for which you need to take:

  • 1 chicken fillet;
  • 1 onion;
  • 10 quail eggs;
  • 2 potatoes;
  • 1 carrot;
  • salt;
  • ground pepper;
  • fresh parsley.

Soup cooking technology:

  1. First make broth. To do this, boil the meat in water by adding the onion. Remove the finished fillet and cut into pieces. Throw the bulb.
  2. Peel and cut the carrots and potatoes into cubes. Pour them into chicken stock and cook until soft.
  3. Break eggs into boiling soup by boiling for a couple of minutes.

The dish goes well with fresh herbs. Children from such a light soup will be delighted.

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