Vermicelli soup with eggs. Chicken soup: the best recipes for chicken soup with rice, millet, champignons, eggs, vermicelli, potatoes, beans

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. Enjoy your meal!

Recipe 2: Chicken Broth Soup with Egg

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

• 1 kg of chicken;
• 5 eggs;
• 3-4 st. l. sifted flour;
• greens;
• 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 omelette. 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.

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Soup with egg and noodles is often found on the children's menu. In fact, this is a great option to feed a child - light, tasty, combining many useful components. At the same time, there are a great many options for serving dishes, and pleasing a baby with a beautiful dish is as easy as shelling pears.

And adults, too, will not refuse a plate of such soup - especially if it is on chicken broth, and with homemade noodles. Homemade egg noodles are a great option for soup (and not just soup), and recipes for making them will also be given in this article.

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

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

To make the soup tasty, cook it only once. It does not cook for long, but standing and heated soup will definitely spoil the impression. Any pasta tends to swell and absorb liquid, so instead of soup, you risk getting an indistinct slurry with blurry pasta.

How to cook soup with egg and vermicelli - 15 varieties

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

Ingredients:

• Chicken for broth - 300 g
• Potato - 3 pcs.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Small vermicelli - 50 g
• Fresh chicken egg - 3 pcs.
• Spices, herbs - to taste

Cooking:

First, boil the chicken broth. After boiling water, remove the foam, add the peeled onion, spices to the broth and continue to cook for another half hour.

During this time, peel and cut carrots (you can rub) and potatoes.

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

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

The dish is being prepared in the "soup" or "cooking" mode.

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

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

Ingredients:

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

Cooking:

Boil the broth. Pour vermicelli into the prepared broth, boil. Whilst it is cooking, beat eggs with lemon juice and oil.

Add a little broth, mix and pour the mixture into the turned off pan.

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

Delicious, hearty soup with rich roast and bone broth. The output of the finished soup is about 5 liters, so substitute the number of ingredients for yourself.

Ingredients:

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

Cooking:

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

Peel and cut potatoes, boil them in broth.

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

Send the chopped onion to the mixture of oils, when it becomes transparent, grated carrots. At the end of frying, add turmeric.

With active stirring, bring the roast to a rich golden color. Pour 500 ml of boiling water. When the potatoes are cooked in the pan, add the fry to it.

Check the soup for taste.

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

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

Ingredients:

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

Cooking:

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

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

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

Beat the egg, add a thin stream to the soup, then add the vermicelli and cook until tender, stirring occasionally. Garnish with half a boiled egg if desired.

Two recipes in one - delicious soup and no less delicious homemade noodles. Noodles can be used in any other soups, and the soup itself, due to the use of celery, will certainly become one of the favorite and unusual ones.

Ingredients:

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

Cooking:

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

Pour flour on the table, make a slide out of it, pour in 1 chicken egg, a pinch of salt, butter.

From this knead the dough, periodically adding flour to get an elastically thick dough.

Remove the dough to stand, then roll it into the thinnest layer you can.

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

Peel and cut vegetables. Heat the butter in a frying pan, fry on it.

Extract whole vegetables and meat from the finished broth, put the finished frying into it, then the resulting noodles.

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

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

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

Ingredients:

• Sausage (assorted) - 200 g
• Potatoes - 3 pcs.
• Vermicelli - 100 g
• Fresh egg - 1 pc.
• Carrot - 1 pc.
• Tomato - 1 pc.
• Bulb - 1 pc.
• Greens, spices - to taste

Cooking:

Put a pot of water on the fire, meanwhile cut all the vegetables into cubes or strips. Sausage is the same.

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

Put the fry in the boiled water and add the potatoes. Cook until half cooked, at this stage pour in the vermicelli. Check the soup for spices.

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

The easiest way to make soup. A minimum of ingredients, a minimum of time and effort for cooking - and as a result, a wonderful fragrant dish!

Ingredients:

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

Cooking:

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

When the chicken is cooked, cut the eggs into cubes and put them in a saucepan, then send the vermicelli, cook for a minute, turn off the gas and leave to languish under the lid.

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

Ingredients:

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

Cooking:

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

Cook for two minutes, adding any seasonings to taste.

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

Ingredients:

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

Cooking:

Boil chicken broth - boil it with all your favorite spices, carefully removing the foam.

Pour flour on the table in a slide, drive two eggs into the center and gradually knead a thick elastic dough.

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

Boil a poached egg. Eggs should be taken as many as servings will be served - one egg per plate.

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

Put boiled eggs and vermicelli (in water!) at the same time. Discard the finished noodles in a colander. Release the eggs from the film, put on the center of the plate.

Cover with noodles around and pour over the broth.

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

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

Ingredients:

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

Cooking:

Put milk on fire. Cut potatoes into small cubes, add to boiled milk. Boil for 10 minutes, throw in the vermicelli. Cook until ready.

Separately, beat the egg with sour cream, put in the soup, salt, let it boil for a couple of minutes and turn it off.

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

Ingredients:

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

Cooking:

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

Melt a little butter in a saucepan, put the chopped greens. Stew a little (no more than three minutes), pour in the finished broth and lemon juice.

Crack the eggs one by one into the broth and stir briefly. Put the vermicelli on a plate and pour over the broth.

Soup with egg and vermicelli based on the Japanese soup "Ramen"

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

Ingredients:

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

Cooking:

Boil chicken fillet. Take it out of the broth.

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

Grate the carrots and fry them together with the breast in a heated frying pan.

When they are browned, add the celery, soy sauce and broth and let simmer until the celery has softened.

Arrange the finished noodles on plates (ideally deep, preferably in a bowl or kisushka), put the chicken on top, pour the gravy from the pan and decorate with an egg.

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

Ingredients:

• Minced meat any, can be mixed - 500 g
• Vermicelli - 150 g
• Boiled chicken egg - 3 pcs.
• Bulb - 1 pc.
• Spices, salt - to taste

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

Put the broth to boil. At this time, cook a roast of carrots and onions, add a little broth from them and continue to simmer.

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

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

An interesting version of the soup from the famous British chef-TV presenter Gordon Ramsay. Asian cooking style will appeal to many fans of Japanese cuisine.

Ingredients:

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

Cooking:

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

Gently fold the egg into the broth without stirring.

Put thin slices of champignons and pre-boiled noodles on a plate. Pour in boiling broth, carefully lay out the egg. Garnish with green onions.

Recipe from Bulgarian cuisine - egg soup with vermicelli. Delicious Bulgarian egg soup cook and easy. egg soup recipe for young housewives.

egg soup

5 of 1 reviews

Egg soup with vermicelli

How to make egg soup

Type of dish: First courses

Cuisine: Bulgarian

Output: 4

Ingredients

• Chicken egg - 2 pcs.,
• butter - 40 g,
• vermicelli - 2 tbsp. spoons,
• salt - 1 teaspoon,
• parsley,
• lemon,
• water - 1 l,
• pepper.

Cooking

1. Put salt, butter and vermicelli into boiling water. Mix and cook for 15 minutes.
2. During this time, beat the eggs and add chopped parsley to them. As soon as the vermicelli is ready, slowly pour the beaten chicken eggs into the pan, constantly stirring the soup. Stir for 1 more minute until the eggs are cooked.
3. Serve egg soup with lemon. Pepper to taste.

Enjoy your meal!

On a note :

They are a good source of vitamins and have a beneficial effect on digestion. The first courses with rice or pasta are very satisfying due to the high content of starch and minerals.

The taste of the soup and its appearance largely depend on the observance of the cooking time of the products used in it. Violation of these terms leads to the fact that the soup becomes mushy, and its components lose their nutritional value.

Recipe from Bulgarian cuisine - egg soup with vermicelli. Delicious Bulgarian egg soup is very easy and simple to prepare. Egg soup recipe for young housewives. Egg soup 5 from 1 reviews Egg soup with pasta Print How to make egg soup Author: Povarenok Type of dish: First courses Cuisine: Bulgarian Yield: 4 Ingredients Chicken egg - 2 pcs., butter - 40 g, vermicelli - 2 tbsp. spoons, salt - 1 teaspoon, parsley, lemon, water - 1 l, pepper. Put salt, butter and vermicelli into boiling water. Mix and cook for 15 minutes. During this time, beat the eggs and add to ...

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

Chicken broth soup is nutritious, easy to digest and tender. It can be eaten by almost everyone, including young children, people after operations and those who are losing weight. So many products are combined with chicken meat, so there are an unlimited number of options for preparing a delicious soup.

Chicken soup: benefits, harms and some cooking secrets

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

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

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

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

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

Alas, there are people who cannot eat chicken soups. It:

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

The basis for a delicious chicken soup is a broth cooked from the meat (and bones) of the chicken. It seems that there is nothing easier than to weld it. But for some reason, not everyone can do it. Here are some secrets:

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

VIDEO: Benefits of chicken broth

How to cook chicken soup with potatoes?

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

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

1. Vegetables are cleaned and cut. Onions and carrots - finely, for passivation. Potatoes - medium sized cubes
2. Potatoes are sent to the broth brought to a boil
3. Regarding sauteing onions and carrots for potato soup, many believe that it is not needed. But if the carrots are lightly fried, the carotene from it will be absorbed better. And the bow won't be so tough
4. Sauteed onions and carrots are sent to the broth to the potatoes 10 minutes after it boils, cook for another 5-7 minutes
5. Then add to the soup and finely chopped boiled chicken meat
6. Greens are added to chicken soup with potatoes two minutes before it is turned off or already in the finished dish

RECIPE: Chicken soup with vermicelli and egg

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

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

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

VIDEO: How to make Chicken Noodle Soup with Vegetables

RECIPE: Chicken soup with melted cheese

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

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

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

How to cook chicken soup with millet?

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

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

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

RECIPE: Chicken soup with rice, photo

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

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

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

• potato cubes
• sautéed carrots and onions
• cauliflower scalded and cut into florets
• zucchini cubes
• polka dots
• seasonings and herbs

VIDEO: Spicy chicken soup with rice

RECIPE: oriental chicken soup (chicken noodle soup)

This soup is spicy. It warms perfectly in winter, suitable as a snack for alcohol, but it is hardly possible to give it to children.

You need: chicken broth - 2 l., Boiled chicken meat - 800 g, tomatoes - 2 pcs., Bulgarian pepper - 2 pcs., Carrots - 1 pc., Garlic - 1 head, chili pepper - 1 pc., Ginger root - a piece 5 cm, rice noodles - 100 g, soy sauce, seasonings, herbs to taste.

1. While the finished chicken broth is boiling, it is necessary to prepare a dressing from vegetables fried in melted butter. Carrots are rubbed on a grater, peppers are cut into half rings
2. Finely chopped chicken meat, frying and noodles are added to the broth
3. Using a blender, make a paste from garlic, tomatoes and ginger, add it to the soup
4. Soy sauce (usually not more than 50 ml), seasonings and herbs are added to the dish

RECIPE: Chicken soup with champignons

Chicken and mushrooms go great in a soup.

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

The soup is very easy to make. After the broth boils and the potatoes are boiled for about 10 minutes, it is enough to boil the sliced ​​\u200b\u200bchampignons with greens and frying for just 5 minutes. They will have time to cook and give the dish their taste and aroma.

IMPORTANT: So that the soup and the mushrooms themselves do not have a grayish tint, you can fry the mushrooms for 1 minute on each side before placing them in the broth

RECIPE: chicken soup with milk

If you want something light and original, you should cook soup puree in milk with chicken meat.

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

1. Vegetables are boiled in chicken broth, after which they are mashed (crushed with a blender, passed through a meat grinder, etc.)
2. Chicken cut into slices
3. Half the milk and fried in butter make a medium-thick sauce
4. Grated vegetables and sauce are added to the broth, brought to a boil.
5. The second half of the milk and whipped yolks are combined and added to the finished soup.
6. Before serving, the dish is decorated with greens and slices of chicken meat.

VIDEO: Chicken puree soup

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

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

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

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

RECIPE: Diet Chicken Soup

Diet Chicken Soup can be made with any mix of fresh or frozen vegetables, such as Mexican. In order not to add calories to the dish, you do not need to fry them.

Chicken soup in a pot in the oven

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

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

1. Wash, peel, cut and sauté carrots, onions, peppers
2. Tomatoes blanched and cut into slices
3. Potatoes are peeled and cut into cubes
4. Boiled chicken cut into cubes
5. All components are placed in 4 serving pots and poured with hot chicken broth, seasoned
6. After 40 minutes, the soup in pots is ready, it can be decorated with herbs and served.

VIDEO: Fragrant chicken soup

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.

Compound:

• 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)

Cooking:

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.

Enjoy your meal!