Egg soup is a symbiosis of nutritional value, taste and optimal cost of ingredients. In the classic version, this dish does not include meat or fish. The soup contains only vegetables and eggs. Surprisingly, the soup turns out to be very satisfying and nutritious.

But egg soup has long gone beyond the boundaries of an ordinary recipe. It is now cooked with meat ingredients, making it more familiar to most people. It is also best prepared for a single use. After standing in the refrigerator for a long time, its taste does not improve. A quick cooking process has the advantage of frequent use.

All the ingredients of the soup are reasonably priced, so you can cook it every day. It goes well with fresh herbs and vegetables.

If the egg soup is prepared without using meat or fish, then you can boil it in broth. This will make it more satisfying.

How to Make Egg Soup - 15 Varieties

To prepare the dish, you need to take an equal amount of tomatoes and eggs. The more of it in the aggregate, the richer the soup will be.

Ingredients:

• Tomato - 3 pieces
• Eggs - 3 pieces
• Garlic - 3 wedges
• Green onions - 1 bunch
• Butter
• Salt pepper

Preparation:

Cut the tomatoes into cubes and fry them for 3-4 minutes in butter. Chop the garlic and add to the tomatoes.

Beat eggs until frothy.

Then you need to take 3 cups of water and pour into the mass of tomatoes and garlic, let it boil. When this happens, pour in the eggs gradually so that the mixture does not thicken immediately.

If desired, you can add more water, salt and add pepper. Sprinkle with green onions.

You can also fry in vegetable oil, but butter will make the soup more satisfying.

A simple potato and pepper soup can be enhanced with an egg. This will make a very light and tasty first course.

Ingredients:

• Potatoes - 3 pieces
• Bulb onion - 1 piece
• Carrots - 1 piece
• Bulgarian pepper - 1 piece
• Eggs - 2 pieces
• Vegetable oil
• Salt pepper

Preparation:

Add diced potatoes to boiling water. Chop onions and carrots, fry in vegetable oil. Add pepper. Pour the stir-fry into the soup, season.

Beat the eggs and gradually pour into the soup. Stir the soup so that small egg cobwebs remain.

The combination of tomatoes, eggs and cheese is almost perfect in the entire culinary world. If you are already tired of these fried ingredients, then you can make a soup from them.

Ingredients:

• Eggs - 5 pieces
• Tomatoes - 5 pieces
• Cheese - 200 g
• Greens
• Lemon juice
• Vegetable oil - 50 ml
• Salt pepper

Preparation:

Pour oil into the bottom of a saucepan and add diced tomatoes and fry. Grind the herbs.

When the tomatoes form a gruel, pour water (about 1.5 liters) into a saucepan. Add greens, mix.

Beat the eggs and pour them into the soup in a thin stream. Add cheese, spices and lemon juice.

It is important to pour in the beaten eggs correctly. It is better to do this in a circle or make a funnel and gradually pour the mixture there.

Mushroom lovers should definitely make such a soup. It differs from the classic version, which only involves the use of eggs and vegetables.

Ingredients:

• Mushrooms - 300 g
• Eggs - 3 pieces
• Potatoes - 2 pieces
• Onion - 1 piece
• Vegetable oil
• Salt, spices

Preparation:

Fry mushrooms with onions. Add potatoes to boiling water. When it is almost ready, pour the mushrooms and onions into the container. After 5-7 minutes add the beaten eggs. Season to taste.

You can substitute sorrel for spinach in this recipe. The original sourness will be provided. Vermicelli will make the dish more satisfying.

Ingredients:

• Spinach (sorrel) - 500 g
• Vermicelli - 300 g
• Broth - 1.5 - 2 l
• Butter - 1 tablespoon
• Eggs - 3 pieces
• Lemon juice

Preparation:

Chop the spinach and put it in a saucepan with butter.

Beat eggs, salt and pepper.

Add lemon juice to the spinach. When the spinach is ready, pour the broth into the saucepan. Wait for it to boil and add noodles. Then gradually pour the eggs into the soup. Let the soup boil for a couple of minutes.

The broth can be taken from meat or vegetables, but not fish broth.

The Italian recipe allows you to get a very tasty and easy-to-prepare egg soup. It is very popular in Italy and America.

Ingredients:

• Chicken broth - 500 ml
• Eggs - 2 pieces
• Semolina - 1 tablespoon
• Cheese - 50 g
• Greens
• Spices

Preparation:

Bring the broth to a boil. Beat eggs and add grated cheese to them.

Grind the herbs. Pour semolina into the broth. Boil for 3 minutes. Pour in the egg mixture over medium boil. Season and add herbs.

A striking example of a quick first course with the most elementary ingredients. It is also often called "Student" because it is easy to prepare and does not require expensive products.

Ingredients:

• Onion - 1 piece
• Carrots - 1 piece
• Potatoes - 3 pieces
• Broth - 2 l
• Sausages - 300 g
• Vegetable oil - 50 ml
• Eggs - 3 pieces
• Lemon juice
• Salt pepper

Preparation:

Pour oil into a saucepan and fry the previously chopped onions and carrots. Then pour in the broth and let it boil. Add potatoes in cubes.

Cut the sausages and fry in vegetable oil. Add to soup.

Beat eggs, add lemon juice to them and dilute the mixture with a small amount of broth.

Pour the mixture into the soup. Boil for another 3 - 5 minutes.

When the egg has already been added to the soup, then it must be constantly stirred for about 5 minutes so that it is evenly distributed.

A quick and tasty soup can be obtained using a multicooker. Then the process of observing cooking will be absent altogether. All you need to do is cut and put the ingredients in the bowl.

Ingredients:

• Chicken fillet - 300 g
• Carrots - 1 piece
• Onion - 1 piece
• Eggs - 3 pieces
• Greens
• Vegetable oil

Preparation:

Pour vegetable oil into the multicooker bowl. Set the "Fry" mode and pour the meat on the bottom, and then the vegetables, previously chopped in random order. Season with salt and fry for a few minutes.

Pour the mixture with water or broth. Set the "Soup" mode for 30 minutes. In a separate bowl, beat the eggs and gradually add them to the soup, when there is 5 minutes left until the end of the process. Add chopped greens.

An old German recipe for cold soup with sour milk or whey. It was often prepared in the villages because it was possible to use fresh fermented milk products.

Ingredients:

• Eggs - 6 pieces
• Serum - 1.5 liters
• Sour cream - 3 tablespoons
• Greens optional

Preparation:

Pour the whey into a saucepan and bring to a boil. Add sour cream and stir. Beat eggs and pour into soup. Boil for a few minutes. Pour in greens.

Cool the soup before use and eat it cold.

"Roman" egg soup

This dish differs from similar ones in the special Italian charm, which is achieved with the help of Parmesan.

Ingredients:

• Eggs - 4 pieces
• Grated Parmesan cheese - 4 tablespoons
• Lemon zest - 1 piece
• Broth - 1 l
• Salt to taste

Preparation:

The cooking process is so simple that it doesn't take even half an hour. Whisk all ingredients and pour into boiling water. At this point, the soup is ready.

The original Chinese soup: spicy, flavorful and rich.

Ingredients:

• Eggs - 2 pieces
• Tomatoes - 2 pieces
• Garlic - 1 clove
• Cilantro - 1/2 bunch
• Green onions - 1/2 bunch
• Water - 1 l
• Starch - 1 tablespoon
• Vegetable oil - 50 ml
• Sesame oil - 50 ml
• Salt pepper

Preparation:

Chop the onion and herbs. Do the same with garlic and tomatoes.

Beat eggs.

Pour starch into the water and stir.

Pour oil into the bottom of a saucepan with a thick bottom, add onion. Fry the mixture and add the tomatoes. Salt and fry the tomatoes until a smooth paste. Pour it with water and starch and bring to a boil. Stir constantly so that the starch does not settle.

Pour in the egg mixture and cook until tender.

Ordinary buckwheat soup, if you add a raw egg to it, can become an original dish on the dinner table.

Ingredients:

• Chicken meat - 300 g
• Onion - 1 piece
• Carrots - 1 piece
• Buckwheat - 1/2 cup
• Eggs - 2 pieces
• Vegetable oil

Preparation:

Boil the broth on the meat. Add potatoes and vegetable fry to it. When the ingredients are slightly boiled, pour in the buckwheat.

Whisk the eggs and pour into the soup. Mix thoroughly and salt.

The easiest, but equally delicious, variant of egg soup. It is also more satisfying because potatoes are also used.

Ingredients:

• Potatoes - 4 pieces
• Eggs - 2 pieces
• Bulb onion - 1 piece
• Carrots - 1 piece
• Vegetable oil
• Salt pepper

Preparation:

Put a pot of water on fire. Dice the potatoes, grate the carrots and chop the onions.

Fry vegetables in vegetable oil. Add potatoes to boiling water, and then fry vegetables.

Then pour in the beaten eggs and mix well. Season with salt and pepper.

The recipe came from China and immediately fell in love with its unusual taste. The dish is also prepared quickly, which brings it another plus.

Ingredients:

• Eggs - 3 pieces
• Tofu - 200 g
• Green onions - 1/2 bunch
• Chili pepper - 1/3
• Soy sauce
• Salt pepper

Preparation:

Beat eggs. Combine 500 ml of water and soy sauce, bring to a boil. Pour the egg mass into a container, mix.

Cut the tofu into large cubes, and chop the onion also not very finely. Put these and the rest of the ingredients in a saucepan, boil for 1 minute. Add spices to taste.

The recipe appeared in ancient times in Persia. Now it is a popular dish in Azerbaijan and around the world.

Ingredients:

• Chicken - 500 g
• Eggs - 3 pieces
• Bulb onion - 1 piece
• Flour - 1 tablespoon
• Salt pepper

Preparation:

Chicken (you can use chicken legs, fillets or breast) in a saucepan and boil. Dice the onion and beat the eggs.

Fry the onions in sunflower oil, add flour and pepper to the frying.

Pour the onion into the chicken soup. Pour in eggs, stirring occasionally. Season to taste.

Egg soup can be different: simple and more complex, dietary and more high-calorie. But in any case, it will be delicious and memorable.

Worldwide and most popular chicken and egg soup recipes, plus helpful professional cooking tips

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

The reason for the huge popularity of these soups is not only their great taste. These dishes are very healthy. Ancient Chinese doctors prescribed chicken soups as a remedy for many ailments, including the common cold. Today, such soups are recommended for general loss of strength.

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

How to Make Chicken Egg Soup - 15 Varieties

The housewives loved this post in the preparation of the soup for its simplicity of preparation, and for the members of their families - for the 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
• Bay leaf - 2 pieces
• Pepper peas, vegetable oil, salt, spices - to taste.

Preparation:

Pour the chicken with cold water and cook until boiling. Remove from heat, drain the broth, add cold water again and cook for half an hour.

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

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

Add the sautéed carrots five minutes before the end of cooking

Let the ready-made soup steep and can be poured into plates, adding pieces of chicken meat to each.

Chikhirtma is a soup of Georgian cuisine. An interesting feature is that it is prepared without vegetables.

Ingredients:

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

Preparation:

Prepare chicken broth.

Chop the onion, sauté until transparent.

Add flour and onion and fry. Put in a boiling broth and boil. Pour in beaten eggs, stir well. The soup is ready

The meat is separated from the bones and placed in portions on plates. Decorate with greens.

Those who choose slimming diets are happy to include this soup in their diet.

Ingredients:

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

Preparation:

In the boiled broth, not allowing it to cool, put coarsely chopped carrots, unpeeled onion, herbs, bay leaf, pepper and simmer over low heat for half an hour.

When serving, place the hard-boiled eggs, cut in half, and the chicken meat, into a plate.

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

The peculiarity of this soup is the consistency of 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 liter
• Chicken meat - 100 grams
• Grated potatoes - 2 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Garlic - 2 cloves
• Cheese - 50 grams
• Raw egg - 2 pieces
• Greens
• Salt and pepper to taste.

Preparation:

Add grated vegetables to the broth and cook.

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

Stir well. Garnish with herbs when serving.

This soup is not only popular with children, but also beneficial 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.

Preparation:

Grate carrots and sauté with onions.

Put the sauté, cut into small cubes potatoes in boiling water and cook until the potatoes are tender.

Grind chicken fillet in a meat grinder or grind in a blender. Stir in an egg. Form the minced meat into meatballs the size of a small nut. Put in soup and cook for ten minutes.

When serving, place 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

Preparation:

Dissolve the miso paste in boiling broth. Add pre-soaked shiitake, grated ginger, add soy sauce and cook until mushrooms are tender. Carefully pour the egg into the soup until a whole lump is formed.

Put on a plate in the following sequence:

• - chopped champignons;
• - noodles;
• - spinach.

Pour boiled broth over everything.

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

This delicious vitamin soup is very useful and is recommended for colds.

Ingredients:

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

Preparation:

Boil chicken broth.

If you need to get a soup with a pronounced taste of chicken meat, when boiling the broth, pour the chicken with cold water.

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

Boil hard-boiled eggs separately. Peel, cut into halves and place in each plate.

Due to the presence of ginger, the soup is obtained with a spicy taste and very aromatic.

Ingredients:

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

Preparation:

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

Dilute flour with water, grate ginger, beat eggs.

Divide the chicken into fibers and place in a saucepan.

Stir in a stream of flour and eggs.

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

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

Ingredients:

• Chicken breast - 0.4 kilograms
• Carrots - 2 pieces
• Long vermicelli - 100 grams
• Potatoes - 5 pieces,
• Onions - 3 pieces,
• Eggs - 2 pieces,
• Greens (dill and parsley) - 1 bunch,
• Salt to taste.

Preparation:

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

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

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

Ingredients:

• Chicken - 1 piece
• Carrots - 1 piece
• Parsley root - 2 pieces
• Bow - 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.

Preparation:

Boil broth from chicken and five liters of water. After removing the foam, add roots, carrots, bell pepper. Simmer joe of meat cooked through.

Drain the finished broth.

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

Grind the yolks with milk and sour cream in a large bowl. Gradually adding broth, dissolve the yolk mixture in the soup. Return everything to the saucepan and remove from heat when boiling. Acidify with lemon juice.

Let it brew for ten minutes and serve.

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

Ingredients:

• Chicken hearts - 0.350 grams
• Potatoes - 2 pieces
• Onions - 1 piece
• Green onion - 2 feathers
• Bay leaf - 2 pieces
• Carrots - 1 piece
• Eggs - 2 pieces
• Water - 2 liters
• Salt and pepper to taste.

Preparation:

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

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

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

Homemade noodles give this soup an extremely appealing flavor, and the poached egg is extraordinary.

Ingredients:

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

Preparation:

Cook the broth from chicken with the addition of carrots and onions. Strain the finished broth.

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

Let the noodles dry.

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

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

Decorate with greens

If you remove nori algae from the recipe, and replace chicken eggs 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
• Carrots - 1 piece
• Soy sauce - 100 milliliters
• Ramen noodles - 300 grams
• Onion - 1 piece
• Eggs - 2 pieces
• Dried nori seaweed - 2 leaves
• Sesame oil - 50 milliliters
• Chicken breast - 2 pieces
• Green onion feathers - for decoration.

Nori seaweed can be used from sushi bags.

Preparation:

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

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

Put all the finished ingredients in the broth, add the seaweed, salt, let it brew for ten minutes and pour into plates. Top with halves of hard-boiled eggs.

Garnish with finely chopped green onions.

Delicious instant soup of Italian cuisine.

Ingredients:

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

Preparation:

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

Stracciella cream cheese can be substituted with any other cream cheese. When serving, sprinkle with grated Parmesan to enhance the flavor.

The soup is ready. Garnish with herbs when serving.

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

Ingredients:

• Chicken back - 1 piece
• Eggs - 2 pieces
• Dry peas - 60 grams
• Onion - 1 piece
• Butter - 2 tablespoons
• Small potatoes - 7 pieces
• Carrots - 1 piece
• Spices, salt - to taste
• Greens for decoration - to taste.

Preparation:

Pour boiling water over the peas and leave until softened.

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

Put the soaked peas in the broth and cook.

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

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

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

The name chicken soup means any liquid dish that has been cooked on chicken meat. It can be completely different - a soup cooked on a fry and without it, with the addition of vegetables and without them, you can also add an egg to the soup - boiled or beaten. Let's see the recipe for chicken egg soup.

Ingredients:

• Chicken meat - 400 grams,
• Carrots - 1 piece,
• Onions - 1 piece,
• Potatoes - 3-4 pieces,
• Egg - 1 piece,
• Dill greens - a small part of the bunch,
• Salt to taste
• Broth cube - 2 pcs.

So now we are going to make chicken soup with potatoes and eggs. This delicious soup is prepared very simply and not for long. In order for the broth in homemade chicken soup to turn out not cloudy, but transparent, it is imperative to remove the foam and cook it over very low heat so that the broth practically does not boil. So how to cook chicken soup with an egg, see below.

Recipe:

1. Wash chicken meat under warm water. They say that this is how you can avoid a serious illness called salmonellosis.
2. Fill a saucepan with water and place the chicken meat there. Place the saucepan over medium heat. When the water boils, remove all the foam and put a whole onion in the broth and reduce the heat so that the water only boils a little.
3. After 15 minutes, you can put the carrots, cut into large cubes.
4. Half an hour later, after the water has boiled, put medium-sized potatoes in a saucepan.
5. Beat the chicken egg into a bowl and beat it with a little salt.
6. Now you can add broth cubes to chicken soup to make the chicken egg soup even more beautiful and tastier. But if you are not a supporter of various additives, then you can simply add salt instead.
7. Now the soup must be stirred clockwise, and during this, with your left hand, pour the eggs into the soup in a thin stream so that large pieces do not form.
8. Now try the broth with salt, if there is not enough salt, you need to add it, but in no case overdo it.
9. At the very end, you can add finely chopped herbs and a couple of bay leaves. This will give the broth an even more intense flavor and beauty.

Usually housewives decorate each dish to make it more pleasant for the family to eat. But in this case, decorations are not required at all, since the soup with chicken and potatoes is already very beautiful and appetizing. But still, you can sprinkle fresh herbs on top, because they are very healthy and tasty.

There is another option for making chicken egg soup. In this case, the egg is not beaten, but boiled separately, cut into halves or quarters and placed on top of the soup. This method is good for those who have small children in their families. Many kids refuse to eat an unfamiliar ingredient in a dish, otherwise they will see everything in the soup and eat it with pleasure.

How to make homemade soup noodles

Many people prefer thicker soups. Then you can add rice or noodles to the chicken soup. Rice is added 20 minutes before cooking, but first it must be cleaned of stones and debris. Soup noodles are used either purchased or cooked by hand. It is not difficult to make it. You need to mix two egg yolks with flour, then knead an elastic dough.

When the dough is ready, roll it into a thin layer and leave to dry for a while. Then roll the dough layer into a roll and cut into thin strips, which must be disassembled with your hands so that they do not stick together. Add noodles to chicken soup with egg to the egg, 10 minutes before cooking. Soup with noodles or rice will appeal to men because they love thick and rich soups.

Choosing a chicken ...

Everyone knows that to make chicken soup you need a special chicken - not fat. A thin-legged layer is the most ideal chicken, from which a delicious soup is made, similar to the one that our grandmothers prepared for us in childhood. This chicken meat broth turns out to be very strong and very tasty.

In general, chicken soup with egg is considered dietary. Remember, when you had poisoning or you were sick, and there was no appetite at all, my mother immediately cooked chicken soup, since there is practically no fat in it. And if the patient has absolutely no desire to eat, then you can just drink the broth of such a delicious chicken soup, because you cannot eat anything at all in case of illness.

Most often, there is chicken soup with egg, doctors recommend after childbirth, as hot broth adds milk, meat and eggs are rich in protein, and vegetables help to recover from hard work. In such a soup there is nothing that is forbidden to eat nursing women, and this is a huge plus.

Step-by-step recipes for chicken soup with egg and cheese, noodles, cream, various vegetables

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

4 gr.

4 gr.

Carbohydrates

67 kcal.

Option 1: Classic chicken soup with egg and vegetables

In this recipe, the soup is prepared with vegetables, and the egg increases its nutritional value and additionally enriches it with protein. A filling dish, that is, it is cooked with sautéing. For broth, it is best to use farm chickens, they make the most fragrant and healthy soups.

Ingredients

• 700 g chicken;
• 2 eggs;
• 75 g onions;
• 1700 ml of water;
• 400 g potatoes;
• 80 g of pepper;
• 30 g butter (butter);
• 75 g carrots;
• laurel, salt;
• 20 g dill.

A step-by-step recipe for the classic chicken egg soup

The chicken can be washed and boiled in a large chunk as it is, or cut immediately. We put it in a saucepan, add cold water to the bird, put it on the stove. Bring to a boil over high heat, removing the foam. Then reduce the boil intensity, cover and cook the broth for 40 minutes, for poultry it may take a little longer.

Peel all vegetables. Heat the oil. Chop the onion in small cubes. We transfer it to the pan first, fry it. We lay the carrots, cook until golden brown. Since the butter is butter, you don't need to make a big fire.

Cut the potatoes into cubes. Add to the chicken. If the bird was cooked in one large piece, then we take it out and break it. After ten minutes of boiling the potatoes, salt the soup, as soon as it comes to softness, add the chopped pepper, and then the dressing vegetables.

Beat the eggs with a fork, you do not need to boil in advance. Pour into boiling chicken soup three minutes after boiling, while stirring quickly with the other hand.

Immediately after the eggs, put the dill greens, add the bay leaf to the soup.

The broth will not be transparent if the soup is cooked over high heat, boils and boils. It is also important to rinse the bird well, remove not only foam during cooking, but also all traces of blood from the pieces during preparation.

Option 2: Quick Chicken Egg Soup Recipe

Breast is used for this recipe as it cooks very quickly. But if there is already broth at home, and even with a bird, then you can use them. Additionally, you will need mute vegetables and eggs. These products are enough to prepare 4-5 servings of the first course.

Ingredients:

• 400 g breast;
• 1.5 liters of water;
• bulb;
• 3 eggs;
• 4 potatoes;
• a bunch of dill;
• small carrot.

How to Quickly Make Chicken Egg Soup

We measure out the water, put it on the stove. Cut the breast into cubes, add it and wait for it to boil. Do not stir in order not to break the adhesion of the foam. As soon as it appears on the surface, carefully fish it out.

Immediately after boiling, throw in the potatoes, as the breast is boiled very quickly. After another minute, put onions and carrots into the soup. Cut them into small cubes. Cook until cooked, guided by the potatoes. Salt about five minutes before the end.

Beat the eggs, pour a stream into a saucepan, stir, add herbs, bay leaf as desired.

If the moment of boiling of the broth is missed, the foam is not removed in time, it sinks to the bottom. But you can pour in some cold water, wait for it to boil again, collect.

Option 3: Chicken soup with egg and noodles

Recipe for noodle soup with chicken and egg, but it is prepared separately. This option is distinguished by a beautiful and transparent broth. Vermicelli is needed for it small, in the people this type is called "cobweb".

Ingredients:

• 0.5 kg of chicken;
• 3 potatoes;
• a pair of onions;
• 40 g vermicelli;
• 4 eggs;
• 0.5 bunch of dill;
• carrot;
• 30 ml of oil.

How to cook

Wash the chicken well, you can cut it. Fill with a couple of liters of water, prepare the broth. Do not stir when heated, when boiling, remove the foam, add the onion. We boil for at least half an hour, the bird should be almost ready, after that we add potatoes, cut into pieces, to it. The bow must be removed by this time.

Cut the second onion, pour it into the heated oil, fry it a little, add one carrot. You need to fry vegetables over medium heat, let them not only brown, but also come to softness.

Cook eggs separately in a saucepan. Cool in cold water, peel, cut each in half.

We transfer vegetables from the pan to the soup, let it boil, boil for a few minutes to reveal the taste.

Since the noodles are cooked for a minute. We fill it up at the end, stir it and immediately throw in the chopped dill. We are waiting for the second boiling, turn it off. Let stand for a while, stir again. Lay out the chicken soup on plates, add a chopped egg to each.

You can make a similar soup with other pasta, such as shells. But you need to put them in the broth earlier, to let it boil for a few minutes.

Option 4: Creamy Chicken Soup with Egg

The most delicate version of chicken soup with eggs and potatoes. In addition, you will need a little cream, which will give a creamy taste.

Ingredients:

• 5 potatoes;
• 400 g of chicken;
• 2 onions;
• 3 eggs;
• 40 g butter;
• large carrot;
• 150 ml cream 15%;
• 1 tsp curry spices;
• pepper, herbs, salt.

Step by step recipe

Cut the chicken, cook in 1.3 liters of water until tender, remove, cool. In the meantime, pour the potatoes into the broth.

In butter, we make sautéing from carrots and onions. Fry until golden brown, transfer to potatoes, salt a little. As soon as the vegetables are soft, remove from the stove.

We remove the chicken bones, combine the poultry with vegetables, add seasonings and grind everything. Add cream, salt to the desired taste, bring to a boil.

Boil the eggs, but not necessarily hard boiled. You can cook soft-boiled or poached.

Pour the creamy soup into bowls, add the egg, sprinkle with herbs and serve. You can crush a pea of ​​pepper and sprinkle on an egg.

Such a dish with quail eggs looks more spectacular and interesting, but they are cooked much less in time. It is enough to boil for 3-4 minutes.

Option 5: Chicken Soup with Egg and Rice

A variation of thick chicken soup with egg. It is better to choose large rice for the first courses, it is also advisable to soak it for a short time in cold water so that the starch comes out.

Ingredients:

• 500 g of chicken;
• 3 eggs;
• 3 potatoes;
• 50 g of rice;
• carrot;
• frying oil;
• herbs and spices for dressing.

How to cook

Pour the washed poultry with two and a half liters of cold water, set to cook. If we immediately cut into pieces, then let it boil for half an hour and throw in the potatoes. If we cook it whole, then we bring the chicken to readiness, remove it from the broth and only then we throw in the vegetable.

We lay the rice only after 5-7 minutes of boiling the potatoes. After that, you can add salt. There is no need to worry that the cereal will not have time to cook, in such an amount of liquid it will still come to readiness.

While the base of the chicken soup is boiling, we make a simple sauté in onion and carrot oil. Also beat eggs in a bowl with a fork, cut the herbs for dressing.

First put the sautéed vegetables in a saucepan, let them boil and cook for a couple of minutes, then add the eggs, stir and throw in the greens. At the last stage, you can add laurel, black pepper, turn off the soup.

How to cut soup potatoes? In cooking, there is a rule - according to the form of the remaining ingredients, that is, approximately. Here is rice, which means we are making cubes. If the soup is with noodles, then it is better to give preference to straws and cubes.

Option 6: Chicken Soup with Eggs and Cheese

Another variation of a delicious chicken soup, but it is prepared not only with an egg, but also melted cheese. For the broth, we use the breast, this recipe also applies to quick quick options.

Ingredients:

• 300 g breast;
• 100 g of processed cheese;
• 2 potatoes;
• 2 eggs;
• bulb;
• spices, herbs.

How to cook

Throw the potatoes into 1.5 liters of water. Rinse the chicken immediately, cut into cubes and add after boiling the vegetable. We remove the foam.

Finely chop the onion, add. Salt the soup, cook for 15 minutes.

Rub the cheese or just cut into cubes. Add to cooked vegetables, stir. It should dissolve.

Beat eggs, pour into soup. Stir, season with herbs, spices. Serve immediately.

Not all types of cheese melt in broth, the reason is the composition of the products. Increasingly, thickeners, substitutes, flavorings can be found in it. Sometimes a chemical aroma appears when heated. For the soup, it is better to choose cheese curds prepared in accordance with GOST. They will definitely disperse in the broth, will delight you with a pleasant taste.

Egg recipes would be incomplete if it weren't for egg soups. The egg is added to the soup or whipped with a whisk during cooking.

It becomes like thin fibers in the broth, while the second option is to add an egg, previously hard-boiled, in portions cut in half or into quarters.

We'll look at soups with different options for added egg.

Egg soup recipes

The ingredients in this recipe are for 4 servings:

• 1 small onion
• 250 grams fresh sorrel (can be substituted with spinach)
• 1.6 liters of beef broth
• 400 - 500 grams of boiled beef
• ½ tsp freshly ground nutmeg
• ground white pepper, or a mixture of seasoning for soup
• 30 grams of butter
• 8 slices of rye bread
• 100 grams of sour cream (more or less possible)
• 4 hard boiled eggs

Preparation:

1. Pour the broth into a saucepan and bring to a boil. Add finely chopped onions, nutmeg, and other spices to taste. Cook for about 7-9 minutes over medium heat.
2. Add chopped boiled beef to the broth.
3. Rinse the sorrel in cold water, then chop finely or coarsely as you like to eat. Send the beef to the soup. Cook for about 3 minutes.
4. Fry slices of bread in butter and place on a plate and serve with the soup.

Pour the soup into bowls, add one egg cut into quarters to each serving (for children, you can cut the testicles into cubes). Add sour cream (optional).

Note: If you are looking for a more nutritious soup and will not be preparing a second one, you can add finely chopped potatoes (200 grams) at the very beginning of cooking.

Just send the potatoes first to the broth and cook for about 10 minutes, then add all the other ingredients as in the recipe.

In Chinese culture, soups and broths are given great attention, all ingredients must be fresh and it is advisable to cook it only once, that is, the soup should be eaten immediately and not left in the refrigerator.

Ingredients:

• 3 eggs, lightly beaten
• 800 ml homemade chicken stock
• 1 tablespoon cornstarch
• ½ teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 10 grams green onions, chopped
• ¼ teaspoon white pepper
• ¾ cups of Shitaki or Enoki mushrooms, cut into strips (sold in many hypermarkets)

Cooking method:

1. Pour half a glass of broth into a bowl and dissolve the cornstarch in it.
2. Pour the rest of the chicken stock into a saucepan, add ginger, soy sauce, green onions, mushrooms and white pepper. Bring to a boil and then add the broth with starch, stir, bring to a boil and reduce heat.
3. Slowly pour the beaten eggs into a saucepan, stir the soup.
4. When serving soup, sprinkle green onions on top.

Ingredients:

• 2.2 kg chicken
• 2 stalks of leeks
• 2 sticks of celery
• 2 carrots
• 2.5 cm fresh ginger root
• 1 head of garlic
• 9 small potatoes
• a small bunch of cilantro
• small bunch of green onions
• 2 red hot peppers
• juice of 1-2 limes (to taste)
• 6 hard boiled eggs
• 2 limes, cut into wedges
• 1 avocado, sliced ​​and topped with lime juice

Preparation:

1. Wash the chicken, pat dry with a paper towel and place in a large saucepan, place chopped leeks, celery, carrots, ginger and garlic around it. Cover the chicken with water and bring to a boil.
2. Then reduce heat and cook for about three hours. The chicken should be very tender and the broth should be golden.
3. Gently remove the chicken from the broth and strain the broth. Place the peeled potatoes, uncut, in a saucepan and cover with strained broth. Cook for about 25 minutes.
4. In the meantime, carve the chicken so that you have 6 large pieces, chop the rest of the meat finely.
5. When the potatoes are cooked, remove the pan from the heat and add the green onions, cilantro, pepper, and lime juice to the broth to taste. Add chicken and stir.
6. Serve the soup with half a hard-boiled egg, avocado slices, and a slice of lime.

Note:

If you have diseases of the gastrointestinal tract or a child will eat soup, put only half of hot pepper.