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Soup with egg and vermicelli. Soup with egg and noodles Chicken soup with boiled eggs

Hello dear readers! Let's cook together chicken soup with an egg according to a proven recipe. We will analyze step by step how to cook a delicious egg dish with herbs.

Consider the age-old chicken-and-egg problem: which came first? The mystery is truly unsolvable, but I didn’t really want to solve it when they are both so tasty. Therefore, today we cook chicken and eggs together, and our dish will immediately become doubly tastier.

I hope you know how to choose eggs, first of all they must be fresh and of high quality. Then let's decide which eggs are better to cook with - chicken or quail. I suggest using ordinary raw eggs, and when we cook with boiled ones, we will take quail eggs. Small boiled eggs look very nice on a plate, they fit well in a spoon, they are more convenient to eat.

Before cooking the broth, I remove the skin from the chicken parts, remove the fat and veins.

Next in line: vegetables, spices, herbs. Wash the potatoes and carrots well, peel the onions and garlic. I love cooking with parsley, it gives a wonderful flavor. But you can replace it with dill, spinach, cilantro, arugula, or any other greens that you like.

The classic version of our soup is cooked only with vegetables, although you can diversify the recipe with vermicelli, noodles, millet, rice, buckwheat, dumplings, rice funchose.

We have prepared all the ingredients, we are starting to cook soup for a family dinner.

Step by step classic recipe with photo

video recipe

Other recipes

We cook according to the classic recipe. In this option, add rice, bringing the dish to half-cookedness, and pour in the beaten raw egg at the very end of cooking. Do not forget the spices, pick them up to your liking. I love putting in pepper and turmeric. The dish becomes sharper and changes color. Beautifully decorate the table when serving, chop more greens into the plates. It will turn out a soft summer egg soup.

Georgian version (chikhirtma) is a simple recipe. Fry the finely chopped onion in butter until light golden brown, add a spoonful of flour, 2 ladles of broth, mix and simmer for 2-3 minutes. Dip the mixture into the broth. Beat 2 eggs, add a glass of broth to them and a little vinegar or lemon juice so that the eggs do not curl into flakes when we pour them into the broth in a thin stream. Then add the boiled pieces of chicken meat and let it brew. Cilantro will be good in this recipe, it will add a peculiar flavor. Toasted bread or croutons are served with chikhirtma.

For information on how to make croutons yourself, read the Products section.

with sorrel

Sorrel has a wonderful sour taste. You can immediately feel the arrival of the summer season. I try to use as many different herbs as possible in recipes, it's tasty and completely budget. First, cook the chicken base with potatoes, then rinse well and finely chop the sorrel and add it 3 minutes before the end of cooking. Pour in a raw egg, close the lid and let it brew. Light summer soup is ready!

With nettle and boiled egg

With nettles and a boiled egg, you get a light summer soup, even though it is cooked in chicken broth. Its calorie content is quite small, so it is perfect for weight loss. We cook according to the classic recipe, and add the nettle at the very end, boil for only 3 minutes, so that all the beneficial properties of the herb are preserved. We will boil as many eggs as there will be eaters. Cut in half and add to bowl. It will turn out very beautiful and tasty.

with buckwheat

Everything ingenious is simple! Add buckwheat to regular chicken soup. The main thing here is not to overdo it so that the dish does not turn out too thick. Buckwheat will boil, increasing in size by 2-3 times, it will become soft and fragrant. Boil the egg and put it on a plate right before serving. It is delicious.

I advise you to always drain the first water after boiling the meat, and during cooking, remove the foam and remove fat from the surface of the broth.
When pouring in a raw beaten egg, do it gently in a thin stream, stirring the contents of the pan, so the egg mass will delaminate more beautifully and thinner in the boiling broth.
Croutons are great for serving light summer chicken soups.
I really like spicy and fragrant dishes, so I use a lot of different spices, although our dish can only be prepared with salt. Get a neutral, soft, delicate taste.
Chicken soup is great in pots. First, boil the chicken base, then pour it into pots and top with a beaten egg. A crust forms. Let's sweat the dish in the oven, and the egg crust will swell. It's very beautiful and delicious!
Our food harmonizes well with parsley root. Rinse the roots, chop finely and add to the soup. The taste will change immediately. It's not for everyone, but I like it. Try it.
After the chicken is cooked, take it out of the broth and separate the meat from the bones. Pieces can be sent back to the soup, or can be served separately on a plate.
Add the grated melted cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring vigorously so that the egg does not curdle. You will get an egg-cheese version, a completely tender substance.
To make our meal more satisfying, add or. They will turn out more fluffy if you mix beaten egg white into the dough.
It will be original if cooked with a poached egg. Gently break it immediately into a boiling broth. Boil for another 2-3 minutes and serve.

Benefits / harms of used soup products

Chicken meat is undoubtedly beneficial for the human body:

little fat and a lot of amino acids: arginine, taurine, purine, leucine, lysine, valine, isoleucine, tryptophan;
rich in vitamins and minerals;
low-calorie, you will not get fat from it.

Responsibly treat the choice of chicken meat. Do not buy "bluebird" and, conversely, heavily fattened broilers. Steroids and other hazardous chemicals may have been used in their cultivation.

Egg is a very useful dietary product:

gives us a feeling of satiety;
contains amino acids, proteins and vitamins;
due to the presence of B vitamins, it helps to preserve the functions of the nervous system, regulates the work of the organs of internal secrecy.

Egg yolk is digested well in any form, it is better to use boiled protein, so it is digested faster.

I do not advise eating raw eggs, it can be dangerous due to the presence of salmonella, which does not harm chicken and eggs in any way, but if it enters the human body, it leads to blood poisoning and a dangerous intestinal disease. Therefore, before using chicken eggs, be sure to wash them with soap and water.

Conclusion

We cooked chicken soup with an egg, sorted out 5 more options, although there are many more. Read about this in the section Food in the recipe. It describes 30 options for every taste and preference.

What soups do you cook in summer? Tell us about it in the comments.

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 fragrant soup. This soup is especially tasty with homemade chicken.

Chicken (any parts) - 400 g;
Potatoes - 5 pcs;
Onion - 1 pc;
Carrots - 1 pc;
Raw eggs - 2 pcs;
Vermicelli - 3 tablespoons;
Garlic - 1-2 teeth;
Salt, ground black pepper (to taste);
Vegetable oil - 3 tablespoons;
Bay leaf - 1-2 pieces;
Water - 3.5-4 liters.

Pour the chicken (pieces) with water.

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

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Cut the onion, 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.

Crack the eggs into a deep bowl. Beat well with a fork.

Introduce 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 bowls, 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 of chicken;
5 eggs;
3-4 st. l. sifted flour;
greenery;
salt.

We wash the chicken carcass and boil it in lightly salted water until fully cooked. This will take about an hour. Warning: put the chicken in boiling water.

Boil three eggs and set aside. Peel them and chop them into cubes.

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

If you want the dumplings to be more dense, knead a thick base for them.

When the chicken is ready, take it out of the broth and cut into portions.

Return the meat to the pot.

Lightly salt the dough and mix. With the help of two spoons, we pinch off the dough, forming dumplings, and put it in a saucepan.

After 5-7 minutes, add boiled eggs and chopped greens 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 Vermicelli

Chicken Soup with Egg and Vermicelli is a no-hassle soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more satisfying, you can add potatoes.

Water - 3 l
Chicken breast - 2 pieces (250-300 g)
Onion - 1 pc.
Carrots - 1 pc (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 over low heat with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and let it cool for 15 minutes.

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

Heat some vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release the 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 most delicious.

Return the broth to the heat and bring to a boil. Put the chicken disassembled into fibers, passivated vegetables and vermicelli into the broth. Boil the soup for 5-7 minutes until the vermicelli is ready. If you cook soup with potatoes, then add the potatoes cut into strips along with the sautéed vegetables and chicken, boil 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 with a thin stream. Stir immediately to distribute evenly.

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

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

Recipe 4: Chicken Sorrel Soup with Egg (Step by Step)

Chicken sorrel soup with egg 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 useful vitamins in their composition.

Chicken legs - 2 pcs.
Potato - 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 such a 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 turn out to be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, generally cook from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin cobweb. 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 in the process of boiling water. The more carefully you clean it, the better the broth will turn out.

When all the foam is removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Salt put 1.5 teaspoons. This is enough for meat, and the soup itself will be further adjusted to taste.

You can add onion and carrots to bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the chicken legs in plain salt water. But in order for everyone to appreciate your sorrel soup, do not skimp on 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 - in small cubes, potatoes - in medium cubes, carrots - in thin strips.

From carrots with onions to cook frying. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and pour carrots. Saute vegetables until carrots are soft.

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

Rinse large bunches of sorrel thoroughly and dry from water. Cut off long and tough stems. Cut the leaves to any width. But it is better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to the rest of the greenery. Of course, the amount of dill and parsley can be increased, but do not forget - sorrel still remains a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start laying vegetables. Further, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens are cooked quickly. Potato goes first in the broth. Let it boil and boil for no more than 2-3 minutes.

Then pour the carrot-onion fry.

When it boils, add chopped eggs.

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

After him add the greens. Boil the soup for 5 minutes. Before the end of cooking, taste it, and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream is perfect for it.

Recipe 5, Step by Step: Chicken Noodle Soup with Egg

Chicken Noodle Soup with Egg is a great first course to spice up your everyday dining table. The soup turns out very tasty, rich, fragrant. Try it, you and your family will definitely like this soup.

Chicken wings2-3 pcs
Potato 3 pcs
Onion 1 piece
Carrot 1 pc
Noodles3 tbsp
Chicken egg 1 pc
Salt to taste
Soup seasoning to taste
Bay leaf 1 piece
Garlic 1 tooth
Water2-2.5 l
Vegetable oil 2 tbsp

Place the chicken wings in a saucepan, cover with water and bring to a boil. Salt the broth, cook the wings over low heat for 10 minutes.

Peel potatoes and cut into pieces.

Cut the onion and carrot, place in a pan with vegetable oil.

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

Break the egg with a fork, add a little soup to it, mix.

Add the bay leaf to the soup and pour in the egg mixture in a thin stream while 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 pc;
onion - 1 pc;
sorrel - 100 grams;
bay leaf - 2 pcs;
salt - to taste;
seasonings - to taste;
chicken eggs - 1 pc;
green onion - to taste;
garlic - 2 cloves.

We cook the broth.

We take out what was cooked in the broth.

Cut the potatoes and throw them into the boiling broth.

We cut the carrots.

We cut the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. you can put washed bay leaves for aroma.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and put them to boil. And let's get to work with sorrel, wash it well, 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. Finely chop it. I like to cut into strips, not cubes (but this is purely a matter of taste).

Chop green onion or any greens and garlic.

When the soup is ready (the potatoes are soft, everything suits you to taste “for salt”) - put the sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to digest greens? Let's keep it full of vitamins.

We mix. The soup is ready.

Without an egg, such a soup will lose all its charm. You can add a raw egg directly to the pan, lightly beating it, like an omelet. And you can do like me - put an egg directly on everyone's plate. So:

Recipe 7: Chicken Vermicelli and Egg Soup

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

We are preparing the broth. Cover the chicken with cold water and put on fire. As soon as it begins to boil, reduce the fire to carefully remove the resulting foam. It is important that it does not boil up immediately, otherwise all the scale will remain in the broth. When the scale has ceased to collect, you can immediately salt it well, if there is still foam, they will rise to the surface.

When it boils well, put a whole potato, onion, carrot (I cut it into several parts so that it boils better), bay leaf and black peppercorns in the broth and cook until the chicken is ready, about 40 minutes.

We take out the onion, potato and carrot from the broth, discard the onion. Mash potatoes and carrots well with a fork into gruel and send back to the broth.

Remove the meat, cut into small pieces and return to the pot. Bring everything to a boil. Then we put the vermicelli, it is cooked very quickly, boil for about 5 minutes.

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

Recipe 8: Chicken Soup with Potatoes and Egg (with photo)

This soup is suitable for anyone who is sick, because it is after the hot, curingo broth that you will become much easier and you will feel warm inside.

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

We put the soup set to boil, periodically removing the foam. Tip: it is better to remove the foam with a sieve, and not with a spoon, because you do not reduce the broth with a sieve and clean it better than with a spoon.

We salt the water.

We cut potatoes into small cubes.

We cut the onion into cubes.

Fry the onion in a pan until golden brown.

Take out the chicken and let it cool.

We pinch the meat from the bones.

Throw the potatoes into the pot. After 5 minutes, we throw the horns. stir occasionally. Throw in the fried onion and chicken.

Let's boil the eggs.

We clean the eggs, cut them in half and put them in the soup.

Cut greens and sprinkle over soup. Bon appetit!

Egg soup with chicken, the recipe of which I will show you now, I cook often, because it is simple, not greasy, without frying, but very tasty and nutritious. This soup can be given to children, especially if the broth is cooked on a breast without skin. And the highlight of it is this - the egg is introduced into the soup raw: first you need to shake it in a bowl with a fork, and then just add it to the soup, stirring it. The egg will "grab" the flakes! The most important thing is to take a good chicken if possible so that the broth is rich, yellowish;)

So, prepare the following ingredients: potatoes, chicken (pieces of chicken carcass, I took two wings and a leg), water, salt, chicken egg, vermicelli, onions, carrots, dried parsley, bay leaf, ground pepper.

Boil chicken pieces in water until tender. Salt the broth. Peel and dice the potatoes while the chicken is cooking.

Dip the potato cubes into the broth and cook until tender. Remove the chicken pieces from the broth, remove the meat from the bones and return it to the broth - so it will be more pleasant to pour and eat the soup in the future. When the potatoes are cooked, add the peeled onion (half or quarter, depending on the size of the onion itself) and carrots (fine grater) to the soup.

Boil the soup for 5 minutes, and then add vermicelli or small pasta to it.

Boil the soup for another 5 minutes. While the vermicelli is cooking in the soup, shake the raw chicken egg in a bowl. Introduce the egg into the soup, stirring the broth in a circle. If you want the egg in the soup to be large flakes, then stir it very slowly, and if you want to get small flakes, then stir the soup vigorously while introducing the egg.

Let the soup boil and add dried parsley (or dill, to taste), ground pepper and add bay leaf. Turn off the stove.

In just a minute, chicken soup with an egg will be ready - pour it in and call everyone for dinner! :)

And bon appetit to you all!!!

Recipes of chicken soup with eggs from different nations of the world and the most popular, as well as useful tips from cooking professionals

Chicken soup with egg can be found among the dishes of almost all cuisines of the peoples of the world. Adding eggs to the soup makes not only tastier and more aesthetic, but also more satisfying. Chicken soups with eggs are especially often prepared in Southeast Asian countries.

The reason for the huge popularity of such soups is not only their great taste. These meals are very helpful. Ancient Chinese doctors prescribed chicken soups as a cure for many ailments, including the common cold. Today, such soups are recommended for a general breakdown.

At the same time, chicken soups with eggs are both nutritious and low in calories. Therefore, they are often eaten while following a diet for weight loss.

How to cook chicken soup with egg - 15 varieties

This soup was loved by housewives for its ease of preparation, and their family members for its taste.

Ingredients:

Water - 3 liters
Chicken - 0.5 kilograms
Rice - ½ cup
Potatoes - 3 pieces
Carrots - 2 pieces
Onion - 1 piece
Dill, parsley - 2 sprigs each
Bay leaf - 2 pieces
Peppercorns, vegetable oil, salt, spices - to taste.

Cooking:

Cover the chicken with cold water and cook until it boils. Remove from heat, drain the broth, pour cold water again and cook for half an hour.

Put the onion and one carrot into the soup, cut the second carrot into strips and sauté. Cut potatoes into small cubes.

When the broth is ready, take out the chicken, onions and carrots, put the rice and potatoes, cook until the potatoes and rice are cooked.

Five minutes before the end of cooking, add browned carrots

Let the finished soup brew and can be poured into plates, adding pieces of chicken meat to each.

Chikhirtma - soup of Georgian cuisine. An interesting feature is that it is cooked without vegetables.

Ingredients:

Chicken - 1 thigh
Onion - 1 piece
Eggs - 3 pieces
Vegetable oil - 2 tablespoons
Flour - 1 table spoon
Water - 2 liters
Salt, pepper, herbs for decoration, seasonings - to taste.

Cooking:

Prepare chicken broth.

Chop the onion, saute until translucent.

Add flour and onions and fry. Put in boiling broth and boil. Pour in the beaten eggs, mix well. The soup is ready

The meat is separated from the bones and portioned on plates. Decorate with greenery.

This soup is happy to be included in your diet by those who choose diets for weight loss.

Ingredients:

Chicken fillet - 2 pieces
Onions - 2 pieces
Carrot - 1 piece
Celery stalks - 2 pieces
Dill - 20 grams
Bay leaf - 2 pieces
Parsley - 20 grams
Thyme - 15 grams
Pepper mix - ¼ teaspoon
Egg - 5 pieces
Salt - to taste.

Cooking:

In the boiled broth, without letting it cool down, put coarsely chopped carrots, unpeeled onions, herbs, bay leaves, peppers and simmer over low heat for half an hour.

When serving, put hard-boiled eggs cut in half and chicken meat cut into pieces on a plate.

If the eggs are not cut into halves, but finely chopped and overcooked with carrots, the soup will turn out tastier and more original.

The peculiarity of this soup is the uniformity of the consistency and the speed of preparation. This is achieved due to the fact that not chopped, but grated vegetables are used.

Ingredients:

Chicken broth - 1 ½ liters
Chicken meat - 100 grams
Grated potatoes - 2 pieces
Carrot - 1 piece
Onion - 1 piece
Garlic - 2 cloves
Cheese - 50 grams
Raw egg - 2 pieces
Greenery
Salt, pepper to taste.

Cooking:

Add grated vegetables to the broth and bring to a boil.

Saute the onion, put in the soup. Add chopped garlic, meat, boil and pour in eggs beaten with grated cheese.

Mix well. When serving, decorate with herbs.

This soup is not only liked by children, but also good for the growing body.

Ingredients:

Chicken fillet - ½ part
Carrots - 2 pieces
Egg - 1-2 pieces
Potatoes - 2 pieces
Bay leaf - 1 piece
Onion - 1 piece
Salt - to taste
Vegetable oil - 1 tablespoon
Fresh herbs - to taste.

Cooking:

Grate carrots on a fine grater and sauté with onions.

Put the sautéed potatoes, cut into small cubes into boiling water and cook until the potatoes are ready.

Grind the chicken fillet in a meat grinder or chop in a blender. Mix with egg. From minced meat, form meatballs the size of a small nut. Put in soup and cook for ten minutes.

When serving, put half a hard-boiled egg on a plate.

This is a delicious and very beautiful soup that will add a touch of splendor to any dinner.

Ingredients:

Chicken broth - 0.25 liters
Shiitake mushrooms - 50 grams
Champignons - 50 grams
Small spinach leaves - 50 grams
Green onion - 1 piece
Soy sauce - 1 tablespoon
Miso paste - 1 tablespoon
Boiled noodles - 100 grams
Egg - 1 piece

Cooking:

Dissolve the miso paste in the boiling broth. Add pre-soaked shiitake, grated ginger, pour in soy sauce and cook until the mushrooms are ready. Carefully release the egg into the soup so that a whole lump forms.

Arrange on a plate in the following order:

- chopped champignons;
- noodles;
- spinach.

Pour in the boiled broth.

Lay the egg on top, sprinkle with chopped green onions.

This delicious vitamin soup is very useful, it is recommended for colds.

Ingredients:

Chicken - 1 thigh
Water - 1 liter
Spinach - 0.2 kilograms
Eggs - 2 pieces
Barley - 1 tablespoon
Potatoes - 5 pieces

Cooking:

Boil chicken broth.

If you need to get a soup with a pronounced taste of chicken meat - when cooking the broth, the chicken is poured with cold water.

Put barley into the broth, cook for ½ hour. Add diced potatoes. Boil fifteen minutes. Produce coarsely chopped spinach and cook for another ten minutes.

Separately boil hard-boiled eggs. Peel, cut into halves and place on each plate.

Thanks to the presence of ginger, the soup is spicy and very aromatic.

Ingredients:

Chicken breast - 1 piece
Canned corn - 0 kg
Egg - 2 pieces
Corn flour - 1 table spoon
Grated ginger - 1 table spoon
Green onions, feathers -
Salt, a set of Chinese spices - to taste.

Cooking:

Boil the broth. Put the corn in the pan, cook for ten minutes.

Dilute the flour with water, grate the ginger, beat the eggs.

Divide the chicken meat into fibers and place in a saucepan.

While stirring, add the flour and eggs in a stream.

Remove from heat, let it brew and serve, garnished with chopped green onions.

Chicken breast is used to make soup to make it dietary. If there is no such need, you can cook the broth from any part of the bird.

Ingredients:

Chicken breast - 0.4 kilograms
Carrot - 2 pieces
Vermicelli long - 100 grams
Potatoes - 5 pieces,
Onions - 3 pieces,
Eggs - 2 pieces,
Greens (Dill and parsley) - 1 bunch,
Salt - to taste.

Cooking:

Boil the broth from the breast. Put diced carrots and potatoes, very finely chopped onions. Ten minutes before the vegetables are ready, add the vermicelli.

Put half a hard-boiled egg, pieces of meat in a plate and pour the soup. Decorate with greenery.

The soup has a delicate taste due to the addition of yolks and milk.

Ingredients:

Chicken - 1 piece
Carrot - 1 piece
Parsley root - 2 pieces
Onion - 1 piece
Rice - 2 tablespoons
Bulgarian pepper - 1 piece
Yolks - 3 pieces
Milk - 100 milliliters
Sour cream - 200 grams
Lemon - 1 piece
Vegetable oil - 50 milliliters.

Cooking:

Boil the broth from chicken and five liters of water. After removing the foam, add roots, carrots, bell peppers. Cook over low heat until the meat is ready.

Drain the prepared broth.

In a saucepan with a thick bottom, sauté the grated carrots and onions, pour in the broth, add rice and cook for twenty minutes. Add chicken cut into small pieces.

Grind the yolks with milk and sour cream in a large bowl. Gradually add the broth to dissolve the yolk mixture in the soup. Return everything to the pot and remove from the heat at the moment of boiling. Acidify with lemon juice.

Let it brew for ten minutes and you can serve.

This soup is prepared without frying, so it turns out to be vitamin, and low calorie content allows it to be used in diets for weight loss.

Ingredients:

Chicken hearts - 0.350 grams
Potatoes - 2 pieces
Onion - 1 piece
Green onion - 2 feathers
Bay leaf - 2 pieces
Carrot - 1 piece
Eggs - 2 pieces
Water - 2 liters
Salt, pepper - to taste.

Cooking:

Cut the onion very finely, carrots into rings, potatoes - with a curly knife.

Pour hearts with water, put potatoes, carrots, onions, bay leaves and cook over medium heat for forty minutes. Salt, pepper.

When serving, put half a hard-boiled egg on a plate, garnish with chopped green onions.

The homemade noodles give this soup an extremely appealing taste, while the poached egg gives it an extraordinary look.

Ingredients:

Chicken - 1 piece
Carrot - 1 piece
Eggs - 6 pieces
Onion - 1 piece
Flour - 2 large cups
Greens - for decoration
Salt, spices - to taste.

Cooking:

From chicken with the addition of carrots and onions, cook the broth. Strain the finished broth.

1/3 cup chilled broth stir with two eggs and knead the dough. Let him rest for twenty minutes. Roll out and cut the noodles.

The noodles must be allowed to dry.

Boil water in two pots. In one - to cook poached eggs, in the other - noodles.

Put the noodles in the center of the plate, egg on it and pour the broth.

Decorate with greenery

If nori seaweed is removed from the recipe, and chicken eggs are replaced with quail eggs, you will get a soup with a different taste and a different national cuisine, namely Chinese.

Ingredients:

Water - 2 liters
Red pepper - 1 piece
Carrot - 1 piece
Soy sauce - 100 milliliters
Ramen noodles - 300 grams
Onion - 1 piece
Eggs - 2 pieces
Dried seaweed nori - 2 sheets
Sesame oil - 50 milliliters
Chicken breast - 2 pieces
Green onion feathers - for decoration.

Nori seaweed can be used from sushi packs.

Cooking:

Pour chicken breasts with cold water and cook over low heat for one hour.

Boil the noodles in water and discard in a colander.

Cut the onion into thin half rings, carrots and peppers into strips.

Heat the sesame oil in a frying pan and add the carrots and peppers. When they become soft, add the onion, sauté until golden brown. Pour in soy sauce and simmer for two minutes.

Remove the chicken from the prepared broth, cut the meat into strips.

Put all the prepared ingredients in the broth, add seaweed, salt, let it brew for about ten minutes and pour into plates. Lay the hard-boiled egg halves on top.

Garnish with finely chopped green onions.

Delicious instant Italian soup.

Ingredients:

Chicken broth - 0.5 liters
Eggs - 2 pieces
Semolina - 1 tablespoon
Stracciatella cheese - 50 grams
Parsley - to taste
Lemon juice - to taste
Salt, pepper - to taste.

Cooking:

Add semolina to the broth, when it swells - add eggs beaten with cheese, add lemon juice. Good to place.

Stracciatella cream cheese can be replaced with any other cream cheese. The soup can be sprinkled with grated Parmesan when serving to improve the taste.

The soup is ready. When serving, decorate with herbs.

Hearty soup with a delicate taste thanks to the use of butter.

Ingredients:

Chicken back - 1 piece
Eggs - 2 pieces
Peas dry - 60 grams
Onion - 1 piece
Butter - 2 tablespoons
Small potatoes - 7 pieces
Carrot - 1 piece
Spices, salt - to taste
Greens for decoration - to taste.

Cooking:

Pour boiling water over the peas and insist until softened.

Cut the back of the chicken into four parts and cook the broth. Take out the chicken and separate the meat from the bones.

Put the soaked peas into the broth and put to boil.

Cut carrots into rings, onions into cubes and sauté in butter.

When the peas begin to soften, put the diced potatoes, sauté and cook for fifteen minutes. Add spices, salt and cook until the peas are ready.

When serving, garnish with herbs and put half a hard-boiled egg on a plate.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Soup is an essential part of a healthy diet. It is prepared not only in the classic version with meat. There are many other more original recipes, for example, based on eggs. It turns out a nutritious, but at the same time light hot dish. Want to try? You can prepare such a soup according to the recipes and recommendations below.

How to make egg soup

An excellent option for a light and nutritious first course is egg soup. Recipes for its preparation can be found in several cuisines at once - Lithuanian, Chinese and Polish. The main ingredient can be added in different forms:

Cheese. In this case, a few minutes before cooking, you need to break the egg shell right above the pan. Then everything is quickly mixed with a fork. So small flakes will not spread over the surface and you will not get a solid egg lump.
Boiled. Here, the egg is simply randomly cut and decorated with soup.
Shaken. In such recipes, the egg is beaten with soy sauce, cream or sour cream, and then poured into the soup.

Vegetables are also common ingredients. They are laid in stages, using the recommendations of the recipe. The potatoes are sent raw to the broth, and the carrots and onions are first fried. In addition to vegetables, mushrooms are used for dressing. They also need to be boiled or fried first. When using canned foods, such as corn, no preparation is needed.

egg soup recipe

There is a recipe for soup with a poached egg, which is also boiled, and separately without a shell. Chicken, thin noodles and potatoes make the dish more satisfying. In addition, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, a milk soup is obtained. Some of the most original recipes are presented below.

from sorrel

Among the recipes for such a first course, soup with sorrel and egg is classic. He has another name that sounds like green cabbage soup. A special secret of cooking is the addition of sorrel and potatoes in equal proportions. Any broth is suitable - meat or vegetable, which is suitable for vegetarian dishes.

Ingredients:

vegetable oil - 4 tablespoons;
carrots - 1 pc.;
egg - 4 pcs.;
spices, herbs - to taste;
water - 2 l;
potatoes - 300 g;
onion - 1 pc.;
sorrel - 300 g.

Cooking method:

Clean and wash all vegetables. Chop the potatoes into cubes, then place in a pot of boiling water, salt.
Finely chop the onion, and chop the carrots on a grater. Fry vegetables in a skillet with oil.
Sort the sorrel, rinse, chop together with herbs.
Whisk the eggs in a separate bowl.
When the potatoes are almost ready, throw vegetable frying into it.
After 2 minutes, add sorrel, stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs and spices.

Even easier is chicken soup with an egg. Any part of the bird is suitable for cooking the broth - the whole carcass or half. Often used and soup set. To make the soup rich, you need to fill the meat with cold water. If you want something lighter, then you can put the chicken spliced in boiling water. If you use smoked legs, wings or breast, then the dish will have a slight smoky flavor.

Ingredients:

chicken - 1 kg;
salt - to taste;
egg - 5 pcs.

Cooking method:

Rinse the meat, put to boil in salted water, putting it after boiling.
Separately cook hard-boiled eggs. When they have cooled, cut into small cubes or chop on a grater.
Remove the cooked chicken from the broth. Cut into serving pieces.
Strain the broth and boil again.
Next, pour in the egg mixture. Soak for a couple of minutes.

With green peas

More original in appearance is a soup with green peas and an egg. This bright spring dish will not leave indifferent even children. In addition, such a soup is especially useful for them. The combination of dietary chicken meat with an abundance of vegetables has a positive effect on the digestion of the child's body. And any adult will not refuse such a dinner. Step-by-step instructions with a photo below will help you prepare the dish.

Ingredients:

green peas - 400 g;
potatoes - 3 pcs.;
salt, pepper - to taste;
egg - 3 pcs.;
onion - 1 pc.;
water - 2.5 l;
carrots - 1 pc.;
greens - 1 bunch;
chicken leg - 1 pc.

Cooking method:

Rinse the chicken leg, place it on the bottom of the pan along with the peeled onion, cover with water. Put to boil over low heat, constantly removing the foam.
After boiling, remove the onion with chicken. Separate the meat from the bone.
Peel, wash and cut potatoes into cubes. Repeat the same with carrots, only chop in circles.
Separately, boil the eggs, cool and chop.
Boil the broth again, then throw in the potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped greens and egg mixture.
After boiling, remove the pan from the fire. Let the soup brew for 10 minutes.

With Chiken

When there is not much time to prepare a hearty meat dish, a recipe for sorrel soup with egg and chicken will help out. In this version, green cabbage soup is much more nutritious, and they can be served even cold, which is good for a hot summer period. The recipe is also good because it uses chicken. The meat of this bird is cooked very quickly, which is why you do not have to spend too much time on the dish.

Ingredients:

vegetable oil - 1 tbsp;
chicken - 500 g;
boiled egg - 2 pcs.;
onions - 2 pcs.;
fresh herbs - 1 bunch;
bay leaf - 2 pcs.;
water - 2.5 l;
sorrel - 250 g;
salt - 1.5 tsp;
peppercorns - to taste;
carrot - 1 pc.;
potatoes - 3 pcs.

Cooking method:

Rinse the chicken, place in a saucepan, cover with water. Put a couple of peppercorns, cook until boiling, then remove the foam and throw in the parsley. Simmer for another half an hour.
Peel and wash carrots and onions. Grind the first on a grater, and just cut the second. Fry both ingredients in oil until golden brown.
Peel and wash the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water, finely chop.
Take the chicken out of the broth. Throw away the bay leaf.
Throw potatoes into boiling broth, salt.
After 10 min. add vegetable fry.
Throw sorrel into the broth.
Remove the meat from the bones, cut and send to the rest of the products.
Boil cabbage soup for a couple of minutes, then let it brew under the lid.
When serving, add the boiled egg halves.

with vermicelli

Separately, it is worth noting the chicken soup with vermicelli and egg, which is also called curly. Most consider it ordinary, and in vain. You can use not only vermicelli, but in general any pasta that you especially like. It also turns out very tasty if you take homemade noodles on the test of their yolks or whole eggs. The technology of preparation is very simple. Boil the broth, then throw in the vermicelli, pasta or noodles with eggs. Fresh herbs don't hurt either. Instructions on how to cook such a soup can be found below.

Ingredients:

onions, carrots - 1 pc.;
salt, pepper - to taste;
chicken - 500 g;
water - 3 l;
egg - 2 pcs.;
potato tubers - 6 pcs.;
vegetable oil - a little for frying;
vermicelli - 3 tbsp.

Cooking method:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly remove the foam, and salt at the end.
Then take the chicken out of the broth, and instead throw in the potatoes chopped into strips.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Send the roast to the pan.
Send the meat back to the broth. Behind him, pour in the eggs, previously beaten with a fork.
Removed from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional Russian dishes is fish soup with eggs. This is a rich broth with a unique composition of ingredients. Not all varieties of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Such properties are possessed by whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp. In extreme cases, sea fish is also suitable - halibut or cod. It is not recommended to use herring fish, bleak, roach, roach and bream. You can find the rest of the cooking instructions in the recipe with the photo below.

Ingredients:

salt, pepper - to taste;
fish - 500 g;
bay leaf - 1 pc.;
onions - 2 pcs.;
water - 2.5 l;
green onions - to taste;
potatoes - 5 tubers;
egg - 2 pcs.

Cooking method:

Peel, wash and cut potatoes into cubes.
Wash the fish, dry. Then also cut into small pieces.
Put a pot of water on the fire, after boiling, add potatoes with fish, salt, add bay leaf.
Peel the onion, chop finely.
Whisk the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture, greens.
Bring to a boil, remove from heat, simmer covered for a couple of minutes.

With meat

A more satisfying and nutritious dish is soup with a boiled egg and meat. The last ingredient can be used in a variety of ways, whether it be minced meat, meatballs, stew, and even sausage or regular sausages. Anything you find in the fridge will do. The principle of preparation remains the same simple. The broth is boiled on the meat, to which vegetables are then added - onions, carrots, potatoes. There is also a boiled egg.

Ingredients:

bell pepper - 1 pc.;
bay leaf - 1 pc.;
potatoes - 4 tubers;
doctor's sausage - 300 g;
salt - to taste;
boiled hard-boiled egg - 2 pcs.;
water - 2.5 l;
processed cheese - 70 g;
dill, paprika, salt, pepper - to taste;
bay leaf - 1 pc.;
vegetable oil - 1 tbsp;
peppercorns - to taste;
onion - 1 pc.;
garlic - 2 cloves.

Cooking method:

Peel potato tubers, wash them, cut into cubes. Pour in water, put on fire to boil, salt.
Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Send to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After boiling the soup, remove the pan from the heat, add the melted cheese, mix.
After 10 min. sprinkle the dish with herbs, put the egg halves.

with rice

Separately, it is worth highlighting the soup from eggs with the addition of cereals. Buckwheat, millet or rice are often used to fill the broth. In the latter case, a hearty and carbohydrate-filled dish is obtained. The flavor comes from the beaten egg. The rice itself is boiled separately, and then combined with the broth. So the grains do not stick together, and each of them can be felt. Chicken soup with rice and egg is prepared according to the simple instructions from the photo below.

Ingredients:

minced chicken - 0.3 kg;
dill - a small bunch;
onion - 1 pc.;
butter - 30 g;
egg - 1 pc.;
water - 2.5 l;
rice - 100 g;
carrot - 1 pc.;
potatoes - 2 pcs.;
salt, pepper - to taste.

Cooking method:

Put a pot of water on fire.
Peel and wash vegetables. Cut the potatoes into slices, onions into small cubes, and chop the carrots on a grater. Saute the last 2 products in butter.
After boiling water, add vegetable frying.
Beat the egg with herbs, salt.
Boil rice separately.
Add potatoes to the broth.
Salt mince, season with pepper. Form meatballs out of it, send to the broth.
After the next boil, throw in the cooked rice, and after a couple of minutes - pour in the egg mass in a stream.
Insist a little under the lid.

Here is another egg and rice soup recipe.

Vegetable

Another option for a light dish for spring and summer is egg soup with vegetables. Its advantage is not only the speed of cooking, but also a simple combination of products. Moreover, you can take a variety of vegetables and in any proportions. The basis for them should be chicken broth, which gives the dish nutrition, but at the same time leaves it all the same easy for the stomach.

Ingredients:

water or chicken broth - 3 l;
garlic - 5 cloves;
egg - 3 pcs.;
cilantro, celery, parsley - 1 bunch;
peppercorns - to taste;
potatoes - 4 pcs.;
cauliflower - polkochana;
carrot - 1 pc.;
white onion - 2 pcs.;
butter - 2 tablespoons;
capsicum - to taste.

Cooking method:

Bring the broth or water to a boil.
Peel and wash the carrots and onions, then cut them into small pieces. Repeat the same with potatoes.
When the broth boils, throw in the potatoes, salt.
Heat the oil in a frying pan, sauté only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Rinse the cabbage, divide into smaller inflorescences. After 3-5 min. send to the rest of the products.
Cook for 5 more minutes.
Beat eggs by adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir so that large flakes do not appear.
After the next boil, the dish will be ready. After that, it remains to season with herbs.

Frozen spinach

If you are looking for an unusual taste, then read the instructions on how to cook spinach soup with an egg. In the simplest version, this is just a broth, seasoned in addition to the main ingredients only with potatoes. Although there are more exotic recipes with the addition of avocado and sorrel. Due to the combination of such products, a cream soup with a particularly delicate taste is obtained.

Ingredients:

garlic - 3 cloves;
spinach - 100 g;
olive oil - 1 tbsp;
avocado - 1 pc.;
parsley - 1 bunch;
vegetable broth - 2 tbsp.;
onion - 1 pc.;
sorrel - 1 small bunch;
boiled egg - 2 pcs.

Cooking method:

Pour the oil into a saucepan, sauté the chopped onion on it until it becomes transparent. Pour in broth.
Defrost the spinach naturally, remove the stems, and finely pick the leaves with your hands. Then send them to the onion, cook for about 5 minutes.
Rinse the avocado, cut the pulp, cut, then send to the soup along with chopped garlic.
Grind the whole mass with a blender to a puree state.
Serve with boiled egg halves.

How to add an egg to soup

There are some simple recommendations on how to properly add an egg to the soup. If you want to get a "cobweb", then use only protein, because the broth becomes cloudier from the yolk. Pour the beaten egg mixture into the soup itself in a thin stream, while stirring constantly, otherwise flakes will appear. The best way to add, so that the dish remains tasty and beautiful, looks like this: