Chicken and egg soup. Egg soup with chicken

Under the name chicken soup refers to any liquid dish that has been cooked with chicken meat. It can be completely different - soup cooked with or without frying, with or without the addition of vegetables, you can also add an egg - boiled or beaten - to the soup. Let's see the recipe for chicken soup with eggs.

Ingredients:

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

So now we will prepare chicken soup with potatoes and eggs. This delicious soup is very easy to prepare and doesn’t take long. In order for the broth of homemade chicken soup to turn out clear and not cloudy, you must remove the foam and cook it over very low heat so that the broth practically does not boil. So we will see below how to cook chicken soup with eggs.

Cooking recipe:

Wash the chicken meat under warm water. They say that this is how you can avoid a serious disease called salmonellosis.
Fill a saucepan with water and place the chicken in it. Place the pan over medium heat. When the water boils, skim off all the foam and add a whole onion to the broth and reduce the heat so that the water just simmers slightly.
After 15 minutes, you can add carrots, cut into large cubes.
Half an hour after the water has boiled, put the potatoes, cut into medium pieces, into the pan.
Crack a chicken egg into a bowl and beat it, adding a little salt.
Now you can add broth cubes to the chicken soup to make the soup with chicken eggs even more beautiful and tastier. But if you are not a supporter of various additives, then you can simply add salt instead.
Now you need to stir the soup clockwise, and while doing this, pour the eggs into the soup with your left hand in a thin stream so that large pieces do not form.
Now taste the broth for salt; if there is not enough salt, you need to add it, but under no circumstances overdo it.
At the very end, you can add finely chopped herbs and a couple of bay leaves. This will give the broth even more rich taste and beauty.

Housewives usually decorate each dish to make it more enjoyable 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 you can still sprinkle fresh herbs on top, because they are very healthy and tasty.

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

How to make homemade noodles for soup

Many people prefer thicker soups. Then you can add rice or noodles to the chicken soup. Rice is added 20 minutes before it is ready, but first it must be cleared of stones and debris. Noodles for soup are either purchased or homemade. It's not difficult to do. You need to mix two egg yolks with flour, then knead into an elastic dough.

When the dough is ready, roll it out into a thin layer and leave it to dry for a while. Then roll the dough into a roll and cut into thin strips, which you need to separate with your hands so that they do not stick together. Add noodles to chicken soup with egg before the egg, 10 minutes before readiness. Men will like soup with noodles or rice because they love thick and rich soups.

Choosing a chicken...

Everyone knows that to make chicken soup you need a special chicken - not fatty. The thin-legged laying hen is the most ideal chicken, which produces a delicious soup, similar to the one our grandmothers prepared for us in childhood. The broth from this chicken meat is very strong and very tasty.

In general, chicken soup with eggs is considered dietary. Remember, when you had poisoning or were sick and had no appetite at all, your mother immediately prepared chicken soup, since it contains practically no fat. And if the patient has absolutely no desire to eat, then you can simply drink the broth of such a delicious chicken soup, because you cannot eat anything at all when you are sick.

Most often, there is chicken soup with eggs, doctors recommend after childbirth, as the hot broth adds milk, meat and eggs are rich in protein, and vegetables help to recover after hard work. There is nothing in this soup that breastfeeding women are prohibited from eating, and this is a huge plus.

Chicken Egg Soup Recipes different nations world and the most popular, as well as useful tips cooking professionals

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

The reason for the enormous popularity of such soups is not only their excellent taste. These dishes are very healthy. Ancient Chinese doctors prescribed chicken soup as a cure for many ailments, including colds. Today, such soups are recommended for general loss of strength.

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

How to cook chicken soup with eggs - 15 varieties

Housewives loved this soup for its ease of preparation, and their family members loved it 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.

Preparation:

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

Place 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, remove the chicken, onions and carrots, add rice and potatoes, cook until the potatoes and rice are ready.

Five minutes before the end of cooking, add the sautéed carrots.

Let the finished soup brew and then pour into plates, adding pieces to each chicken meat.

Chikhirtma - soup Georgian cuisine. Interesting feature- 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 and sauté until transparent.

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

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

This soup is gladly included in their diet by those who choose diets for weight loss.

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, without allowing it to cool, add coarsely chopped carrots, unpeeled onions, herbs, bay leaves, peppers and simmer over low heat for half an hour.

When serving, place 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 fried with carrots, the soup will turn out tastier and more original.

The peculiarity of this soup is its uniform consistency and 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
Carrots - 1 piece
Onion - 1 piece
Garlic - 2 cloves
Cheese - 50 grams
Raw egg - 2 pieces
Green
Salt and pepper to taste.

Preparation:

Add grated vegetables to the broth and cook.

Sauté the onion and add to the soup. Add chopped garlic, meat, boil and pour in eggs beaten with grated cheese.

Stir well. When serving, decorate with herbs.

This soup not only appeals to children, but is also beneficial for a 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 the carrots on a fine grater and saute with onions.

Place 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. Form the minced meat into meatballs the size of a small nut. Place 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 miso paste in boiling broth. Add pre-soaked shiitakes, grated ginger, pour in soy sauce and cook until the mushrooms are ready. Carefully release the egg into the soup until a solid lump forms.

Place on a plate in the following order:

- chopped champignons;
- noodles;
- spinach.

Pour the boiled broth over everything.

Place an egg on top and sprinkle with chopped green onions.

This delicious vitamin soup is very healthy, 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

Preparation:

Boil chicken broth.

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

Add barley to the broth and cook for ½ hour. Add diced potatoes. Cook for fifteen minutes. Add 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, kilograms
Egg - 2 pieces
Corn flour - 1 tablespoon
Grated ginger - 1 tablespoon
Green onions, feathers -
Salt, a set of Chinese spices - to taste.

Preparation:

Cook the broth. Place the corn in the pan and cook for ten minutes.

Dilute flour with water, grate ginger, beat eggs.

Divide the chicken into fibers and place in a saucepan.

While stirring, add flour and eggs in a stream.

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

Chicken breast is used to prepare the soup 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:

Make broth from the breast. Add diced carrots and potatoes, very finely chopped onion. Ten minutes before the vegetables are ready, add the vermicelli.

Place half a hard-boiled egg, pieces of meat into a plate and pour in the soup. Decorate with greens.

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
Onion - 1 piece
Rice - 2 tablespoons
Bell pepper - 1 piece
Yolks - 3 pieces
Milk - 100 milliliters
Sour cream - 200 grams
Lemon - 1 piece
Vegetable oil - 50 milliliters.

Preparation:

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

Drain the finished broth.

In a thick-bottomed saucepan, saute 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. Add the broth little by little to dissolve the yolk mixture in the soup. Return everything to the pan and remove from heat when it comes to a boil. Acidify with lemon juice.

Let it sit for ten minutes and you can serve.

This soup is prepared without frying, so it is rich in vitamins and low calorie content allows use 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
Carrots - 1 piece
Eggs - 2 pieces
Water - 2 liters
Salt, pepper - to taste.

Preparation:

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

Fill the hearts with water, add potatoes, carrots, onions, bay leaf and cook over medium heat for forty minutes. Salt and pepper.

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

Homemade noodles give this soup an extremely attractive taste and the poached egg gives it an extraordinary appearance.

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:

Make broth from chicken with carrots and onions. Strain the finished broth.

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

The noodles need to be allowed to dry.

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

Place the noodles in the center of the plate, top with the egg and pour in the broth.

Decorate with greens

If you remove nori seaweed from the recipe, and chicken eggs replace with quail - you get a soup with a different taste and 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 sheets
Sesame oil - 50 milliliters
Chicken breast - 2 pieces
Green onion feathers - for decoration.

Nori seaweed can be used from packages to make sushi.

Preparation:

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

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

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

Garnish with finely chopped green onions.

Delicious soup instant cooking Italian cuisine.

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.

Preparation:

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

Stracciatella cream cheese can be replaced with any other cream cheese. When serving, you can sprinkle the soup with grated Parmesan to improve the taste.

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

A hearty soup with a delicate flavor 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 cook the broth. Remove the chicken and separate the meat from the bones.

Place the soaked peas into the broth and let it cook.

Cut the carrots into rings, the onion into cubes and sauté in butter.

When the peas begin to soften, add 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 place half a hard-boiled egg on a plate.

Soups must be included in the diet. There are many recipes for first courses; one of the simple but very tasty options is chicken soup with eggs. Chicken broth is a real elixir for the stomach, and adding an egg to the soup makes the dish more satisfying. You can prepare this soup with various additives.

First of all, you need to cook the broth. For this, you can use any parts of the carcass; soup sets are also suitable.

Boiled eggs can be added to soup. They are placed by cutting them into halves or chopping them into cubes. You can add raw eggs to the soup. To do this, beat the eggs and pour them into the chicken broth in a thin stream. Another serving option is to poach the egg separately and add it to the finished soup for serving.

Additionally, you can add to the soup various vegetables– onions, carrots, potatoes, green peas, green beans, mushrooms, herbs and spices.

Interesting facts! It is very useful to use chicken broth for colds, as well as for functional disorders digestive system. Chicken broth helps normalize metabolism and even helps eliminate “bad” cholesterol.

Chicken soup with noodles and egg

The simplest version of the first course is chicken and egg.

400-500 gr. ;
60 gr. egg noodles (spider web);
2 medium;
1 onion;
salt, black pepper to taste;
2 eggs;
1-2 tablespoons vegetable oil;
fresh herbs to taste.

Cook the chicken broth, not forgetting to skim off the foam. At the very end of cooking, add salt. Strain the broth, remove the boiled chicken meat from the bones and remove the skin, lower the pieces of meat into the broth.

We clean the vegetables. Cut the potatoes into strips and put them into boiling broth, cook for 10 minutes. Meanwhile, thinly chop the onion and grate the carrots into strips. Fry onions and carrots in vegetable oil.

Pour vermicelli into the pan, where the potatoes are almost cooked, and stir. As soon as the soup boils again, add the roast into the soup. Season the soup with spices to taste. Raw eggs beat with salt and spices. Pour the eggs in a thin stream into the boiling broth, stirring constantly.

The egg should form small flakes. Serve the soup, sprinkling each portion in the bowl with fresh herbs.

Chicken soup with egg and homemade noodles

Even more tasty option– chicken soup with egg and homemade noodles. But it will take more time to prepare, since you will need to make noodles.

Noodles:

4 eggs;
0.5 teaspoon of salt;
flour as needed.

2 legs or half;
1 onion;
2 bay leaves;
5 peas of allspice;
salt to taste.

To submit:

boiled eggs– half per serving;
fresh greens.

Set the chicken broth to boil and cook until done, skimming off the foam. Remove the finished chicken, cool and remove the meat from skin and bones. Cut the chicken into pieces and drop into the strained broth.

Read also: Children's soups - 10 recipes for every day

While the chicken is cooking, prepare the noodles. Break the eggs into a deep bowl, add salt and beat. Then start adding flour until you get a stiff dough. Mix well with your hands. Ready dough let it lie for 15-20 minutes, wrapping it in film.

Then you need to cut the dough into several parts. Roll each part into a very thin flat cake; the rolled out dough should literally shine through. Cover a table or other suitable surface with white cotton fabric and lay out the dough cakes so that they dry well.

Advice! You can lightly dry the rolled out dough in a dry frying pan, but you need to do this carefully so that the dough does not brown, but only dries out.

Fold the dried dough into several parts and cut into thin noodles. Shake the noodles to shake off the flour.

Advice! Homemade noodles can be prepared for future use; to do this, the finished noodles need to be thoroughly dried and kept in a paper bag for no more than 3-4 weeks.

Finely chop the onion and carrots, dip the vegetables in chicken broth and cook for 5 minutes. Then add the noodles. We determine the amount of noodles to taste. Some people like thicker soup, others like thinner soup.

Pour the noodles into bowls. Place half a boiled egg in each serving and sprinkle with finely chopped herbs.

Chicken soup with egg and rice

Another version of the soup is prepared with rice and vegetables.

500 gr. chicken ;
3 liters of water;
2-3 small tubers;
1 onion;
1 small pod;
50 gr. ;
50 gr. rice;
2 eggs;
salt, pepper, herbs to taste.

Prepare chicken broth and strain. Dip boiled chicken (without bones and skin) into the prepared broth.

We wash the rice and clean all the vegetables. Place rice and diced potatoes into the boiling broth. Cook for about 15 minutes. Meanwhile, fry by frying finely chopped onion, grated carrots and finely chopped bell pepper in vegetable oil. Fry the vegetables until soft, avoiding burning.

We put the frying into the soup, where the potatoes and rice are almost ready. Cook for another 5 minutes. Beat eggs with salt and pepper. Pour this mixture into the boiling soup, stirring constantly. We don’t boil anymore, pour in the egg, stir and immediately turn it off. Sprinkle the soup poured into plates with herbs.

Sorrel soup with egg and chicken broth

Delicious sorrel soup with egg on chicken broth It's not difficult to prepare.

500 gr. chicken;
3 liters of water;
1 onion;
1 large bunch;
5 eggs;
4 potatoes;
1 tablespoon vegetable oil;
green onions, dill, parsley - to taste;
salt, spices to taste.

Make broth from chicken and water, add salt at the end of cooking. Strain the broth, add boiled chicken meat, removed from the bones and freed from the skin. Boil eggs hard

We clean the vegetables. Place the diced potatoes into the boiling broth and cook for 10 minutes. While the potatoes are cooking, fry thinly sliced onions and carrots in vegetable oil. Wash the sorrel and greens, dry and finely chop.

Read also: Bean soup in a slow cooker - 7 quick and easy recipes

Add frying to the broth where the potatoes have already been cooked. Then add sorrel and greens, as well as diced boiled eggs. Let the soup boil and turn off the heat.

Advice! Fresh sour cream and white bread should be served with sorrel soup.

Chikhirtma - Georgian soup with egg

Chikhirtma is a Georgian soup with egg, it is prepared with meat or chicken.

500-600 gr. chicken;
3 medium onions (about 300 gr.);
1 carrot;
2 large eggs;
2 tablespoons of wine vinegar;
2 tablespoons flour;
30 gr. green cilantro;
1/3 teaspoon ground coriander;
1/3 teaspoon of turmeric or saffron;
1.5 liters of water;
salt, pepper, spices, vegetable or butter.

Cook chicken broth with the addition of whole onions and carrots. At the end of cooking, add salt. Fry finely chopped onion (the remaining two onions) in butter or vegetable oil. As the onion begins to brown, sprinkle it with flour and mix thoroughly. Then pour in a couple of tablespoons of broth and simmer the onion over low heat for 2-3 minutes.

Advice! Instead of wine vinegar, you can use lemon juice. To season the soup, you can use suneli hops, curry or other favorite spices.

Strain the finished broth, discard the onions and carrots. Remove the chicken meat from the bones and set aside for now. Pour out about half a glass of broth, and put the rest on the fire. Add turmeric (saffron), coriander, suneli hops and other spices to taste to the broth. Warm up for 3 minutes over low heat. Then add the onion from the pan and continue heating for another 2-3 minutes.

Beat the eggs with the addition of wine vinegar and the broth left earlier. Pour the prepared mixture into the broth, stirring well. Then add chicken meat and finely chopped cilantro to the soup. Bring to a boil, but do not boil. As soon as it starts to boil, remove the pan from the stove. Serve with fresh pita bread.

Soup “Green” with spinach and green peas

We will prepare this version of sur with spinach (we will use frozen) and green peas. This soup is great for weight loss, as it is cooked without potatoes or frying vegetables.

400 gr. chicken breast;
2.5 liters of water;
400 gr. frozen;
1 carrot;
1 onion;
1 bunch of greens;
200 gr. green peas (frozen);
salt and spices to taste;
3 eggs;
spices for broth.

Cook chicken broth with the addition of bay leaf, allspice or other favorite spices. Strain the finished broth. Remove the boiled chicken fillet from the bones, cut into small pieces and drop into the broth.

We take the spinach and peas out of the freezer in advance so that they thaw a little; it is not necessary to defrost completely. Finely chop the onion, cut the carrots into cubes or strips.

Place spinach and peas into the boiling broth, add onions and carrots. Salt to taste and cook until the vegetables are ready. Boil the eggs separately. Peel the finished eggs and cut into cubes. Dip the eggs into the soup, add finely chopped herbs, and season with spices to taste. Let the soup boil and turn it off.

Soup with quail eggs “Spring”

This delicious soup with quail eggs It cooks quite quickly, and at the same time, it has a pleasant taste and aroma.

1 liter of prepared chicken broth;
5 quail eggs;
100 gr. ham;
20 gr. butter;
salt, green onions to taste.

The broth for making soup should be cooked in advance. Place the pan with the prepared broth on the fire and bring to a boil. We clean the vegetables. Finely chop the potatoes and drop them into the boiling broth, salt to taste.

Irina Kamshilina

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

Content

A must-have dish in healthy diet the person is soup. It is prepared not only in classic version with meat. There are many more original recipes, for example, based on eggs. It turns out nutritious, but at the same time light hot dish. Want to try it? You can prepare this soup using 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 readiness, you need to break the eggshells. Then mix everything quickly with a fork. This way, small flakes won’t spread across the surface and you won’t end up with a solid lump of egg.
Boiled. Here the egg is simply chopped randomly and decorated with the soup.
Shaked up. In these 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 recipe recommendations. The potatoes are sent raw into 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 food, for example, corn does not need any preparation.

Egg Soup Recipe

There is a recipe for soup with a poached egg, which is also boiled, separately without the shell. A more satisfying dish makes chicken, thin noodles and potatoes. Additionally, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, you get milk soup. Several of the most original recipes are presented below.

From sorrel

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

Ingredients:

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

Cooking method:

Peel and rinse all vegetables. Chop the potatoes into cubes, then place in a pan of boiling water and add salt.
Finely chop the onion and grate the carrots. Fry vegetables in a frying pan with oil.
Sort the sorrel, rinse, chop along with the herbs.
Beat the eggs in a separate bowl.
When the potatoes are almost ready, add the vegetable frying to it.
After 2 minutes, add sorrel and stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs and spices.

Chicken soup with eggs is even easier. Any part of the bird is suitable for cooking broth - the whole carcass or half. Often used and soup set. To make the soup rich, pour cold water over the meat. If you want something lighter, you can place the chicken in boiling water. If you use smoked legs, wings or breast, the dish will have a light smoky flavor.

Ingredients:

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

Cooking method:

Rinse the meat, put it to cook in salted water, adding it after boiling.
Separately, cook hard-boiled eggs. When they have cooled, cut them into small cubes or grate them.
Remove the cooked chicken from the broth. Cut into portions.
Strain the broth and boil again.
Next add the egg mixture. Simmer for a couple of minutes.

With green peas

More original appearance It turns out soup with green peas and eggs. This bright spring dish will not leave even children indifferent. In addition, this soup is especially healthy 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 lunch. Will help you prepare the dish step by step instructions from the photo below.

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 chicken leg, place it on the bottom of the pan along with the peeled onion, add water. Let it simmer over low heat, constantly skimming off the foam.
After boiling, remove the onion and chicken. Separate the meat from the bone.
Peel, wash and cut the potatoes into cubes. Repeat the same with the carrots, only chop them into circles.
Boil the eggs separately, cool and chop.
Boil the broth again, then add potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped herbs and egg mixture.
After boiling, remove the pan from the heat. Let the soup brew for 10 minutes.

With chicken

When you don't have a lot of time to cook something hearty meat dish, a recipe for sorrel soup with egg and chicken will help out. In this version, green cabbage soup turns out to be much more nutritious, and you can even serve it cold, which is good for roast summer period. The recipe is also good because it uses chicken. The meat of this bird cooks very quickly, which is why you don’t 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, add water. Add a couple of peppercorns, cook until boiling, then skim off the foam and add the bay leaves. Simmer for another half hour.
Peel the carrots and onions, rinse. Grind the first one, and simply chop the second one. Fry both components in oil until golden.
Peel and rinse the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water and chop finely.
Remove the chicken from the broth. Discard the pepper and bay leaf.
Throw potatoes into boiling broth and add salt.
After 10 min. introduce vegetable frying.
Add sorrel to the broth.
Remove the meat from the bones, cut and add to the rest of the products.
Boil the cabbage soup for a couple of minutes, then let it brew under the lid.
When serving, add half boiled eggs.

With vermicelli

Separately, it is worth noting the chicken soup with noodles and eggs, 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 with a batter of yolks or whole eggs. The cooking technology is very simple. Boil the broth, then add vermicelli, pasta or noodles with eggs. Fresh herbs wouldn't hurt either. You will find instructions on how to prepare this soup 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 skim off the foam and add salt at the end.
Then remove the chicken from the broth and add shredded potatoes instead.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Place the roast into the pan.
Return the meat to the broth. Follow with the eggs, previously beaten with a fork.
Remove from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional dishes Russian cuisine is fish soup with egg. This is a rich broth with a unique composition of ingredients. Not all types of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp have such properties. In extreme cases, it will do sea fish– halibut or cod. Not recommended for use herring fish, bleak, roach, roach and bream. You will find other cooking recommendations 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 the potatoes into cubes.
Wash the fish and dry it. Then also cut into small pieces.
Place a pan of water on the fire, after boiling, add the potatoes and fish, add salt and bay leaf.
Peel the onion and chop finely.
Beat the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture and herbs.
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 boiled egg and meat. The last ingredient can be used in the most different types, be it minced meat, meatballs, stewed meat and even sausage or regular sausages. Whatever you find in the refrigerator will do. The cooking principle remains the same simple. The broth is cooked on the meat, to which vegetables are then added - onions, carrots, potatoes. A boiled egg also goes there.

Ingredients:

bell pepper – 1 pc.;
bay leaf – 1 pc.;
potatoes - 4 tubers;
doctor's sausage – 300 g;
salt - to taste;
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 the potato tubers, wash them, cut them into cubes. Pour water, put on fire to cook, add salt.
Finely chop the onion and sausage and sauté in oil. After the broth boils, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Add to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After the soup boils, remove the pan from the heat, add processed cheese, mix.
After 10 min. Sprinkle the dish with herbs and add half the eggs.

With rice

Separately, it is worth highlighting the egg soup with the addition of cereals. Buckwheat, millet or rice are often used to season the broth. In the latter case, the result is a satisfying and carbohydrate-filled dish. The beaten egg gives it flavor. The rice itself is boiled separately and then combined with the broth. This way the grains do not stick together, and each of them can be felt. Chicken soup with rice and egg is prepared according to simple instructions with 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:

Place a saucepan with water on the fire.
Peel and wash the vegetables. Cut the potatoes into slices, the onion into small cubes, and grate the carrots. Saute the last 2 products in butter.
After the water boils, add the roasted vegetables.
Beat the egg with herbs, add salt.
Boil rice separately.
Add potatoes to the broth.
Salt the minced meat and season with pepper. Form it into meatballs and add to the broth.
After the next boil, add the cooked rice, and after a couple of minutes, pour in the egg mixture in a stream.
Leave for a little while covered.

Here is another recipe for egg and rice soup.

Vegetable

Another option light meal for spring and summer time- egg soup with vegetables. Its advantage is not only the speed of preparation, but also the 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 nutritional value, but at the same time leaves it just as light on 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 – half a head;
carrot – 1 pc.;
white onions– 2 pcs.;
butter – 2 tbsp;
capsicum - to taste.

Cooking method:

Bring the broth or water to boil.
Peel and wash the carrots and onions, then cut them into small slices. Repeat the same with potatoes.
When the broth boils, add potatoes and salt.
Heat the oil in a frying pan, saute only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Wash the cabbage and divide into smaller florets. After 3-5 minutes. send to other products.
Cook for another 5 minutes.
Beat the eggs, adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir until large flakes appear.
After the next boil, the dish will be ready. After this, it remains to season with herbs.

Frozen spinach

If you are looking for an unusual taste, then study the instructions on how to prepare spinach soup with eggs. In the very simple version it's just a broth, seasoned with potatoes in addition to the main ingredients. Although there are more exotic recipes with the addition of avocado and sorrel. The combination of such products results in a creamy soup with a particularly delicate taste.

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 oil into a saucepan and saute the chopped onion in it until it becomes transparent. Pour in broth.
Defrost spinach naturally, remove the stems and finely tear the leaves with your hands. Then add them to the onion and cook for about 5 minutes.
Wash the avocado, remove the flesh, chop it, then add it to the soup along with chopped garlic.
Grind the entire mass in a blender until pureed.
When serving, add half boiled eggs.

How to add an egg to soup

There are several simple recommendations how to properly add an egg to soup. If you want to get a “cobweb”, then use only the white, because the yolk makes the broth cloudier. You need to pour the beaten egg mixture into the soup itself in a thin stream, without ceasing to stir, otherwise flakes will appear. The best way to add it so that the dish remains tasty and beautiful looks like this:

beat the egg itself in a mug;
then add 2 tbsp. broth that is being cooked;
beat again;
repeat the previous 2 steps until the entire mug is filled;
then carefully pour the contents into the broth.

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Egg soup: recipes with photos

Light and incredibly healthy chicken soup with eggs is what you need for... simple lunch! Noodles or vermicelli will add satiety to it.

A simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

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

Cover chicken (pieces) with water.

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

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

Break the eggs into a deep container. Beat well with a fork.

Add 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 plates, 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 chicken;
5 eggs;
3-4 tbsp. l. sifted flour;
green;
salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

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

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs 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 noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

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

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

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

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer 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 in a thin stream. Stir immediately so that they disperse evenly.

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

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

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with eggs is a hearty, tasty and healthy first course. It prepares quickly, and most importantly - all the ingredients are fresh from the garden with the maximum possible useful vitamins in its composition.

Chicken legs - 2 pcs.
Potatoes - 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. To this summer first I suggest chicken broth for this dish, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. 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 as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the 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.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add carrots. Sauté vegetables until carrots are soft.

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

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

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

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

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

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken Noodle Soup with Eggs is a great first course to add variety to your everyday dinner table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

Chicken wings 2-3 pcs
Potatoes 3 pcs
Onion 1 piece
Carrot 1 piece
Noodles3 tbsp.
Chicken egg 1 piece
Salt to taste
Seasoning for soup to taste
Bay leaf 1 piece
Garlic 1 tooth.
Water2-2.5 l
Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

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

Crack the egg with a fork, add a little soup to it, stir.

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

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and 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. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

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

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

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

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

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

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

Cut the onion into cubes.

Fry the onion in a frying pan until golden brown.

We take out the chicken and set it to cool.

Pinch off the meat from the bones.

Throw the potatoes into the pan. After 5 minutes, throw in the horns. Stir occasionally. Throw in the fried onions and chicken.

Let the eggs boil.

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

Chop the greens and sprinkle over the soup. Bon appetit!