← All recipes

🍽️ Soothing Chicken Soup with Egg and Herbs

1078 kcal · 30 min · 4 servings

Soothing Chicken Soup with Egg and Herbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and cut it horizontally in half.
  2. 2. Place the onion halves cut-side down in a large pot.
  3. 3. Brown the onions dark brown on the hot stove.
  4. 4. Thoroughly wash the leek, carrots, and celery.
  5. 5. Peel the celery and clean the leek.
  6. 6. Cut the vegetables into coarse pieces.
  7. 7. Rinse the chicken under running water.
  8. 8. Pour about 2 liters of cold water into the pot with the onions.
  9. 9. Add the chicken, the prepared vegetables, and the spices to the pot.
  10. 10. Add 2 to 3 stalks of parsley to the soup.
  11. 11. Let the soup simmer for about 2.5 hours over low heat.
  12. 12. Keep the temperature just below the boiling point.
  13. 13. Skim off the rising foam as needed.
  14. 14. Add some water if necessary.
  15. 15. Ensure the chicken is always just covered with liquid.
  16. 16. Remove the chicken from the finished broth.
  17. 17. Let the chicken cool down.
  18. 18. Remove the skin from the chicken.
  19. 19. Carefully separate the meat from the bones.
  20. 20. Shred the meat into bite-sized pieces.
  21. 21. Distribute the chicken meat onto four soup bowls.
  22. 22. Strain the broth through a sieve into a clean pot.
  23. 23. Rinse the remaining parsley and shake it dry.
  24. 24. Cut the parsley leaves into fine strips.
  25. 25. Wash and clean the spring onions.
  26. 26. Slice the spring onions into fine rings.
  27. 27. Add the spring onions to the broth.
  28. 28. Stir the starch smoothly into a small amount of cold water.
  29. 29. Pour the starch mixture along with the soy sauce and vinegar into the soup.
  30. 30. Stir the soup with a whisk.
  31. 31. Bring the soup to a brief boil.
  32. 32. Whisk the eggs in a separate bowl.
  33. 33. Reduce the heat of the soup so it is no longer boiling vigorously.

Nutrition per serving