Fast and delicious chicken egg soup, save you time and money. Perfect for the dining table.
Cooking time 40 minutes
Chicken part 400 g
Onion 1 pc
Carrot 1 pc
Potatoes 2-3 pcs
Egg 1 pc
Greens to taste
Salt to taste
Pepper to taste
Cut the chicken into pieces, add water, cook the broth. When the water boils, reduce the heat so that the water does not boil too much, collect the foam. Leave to cook for 5-10 minutes. Peel and dice potatoes and add to broth.
While the potatoes with chicken are boiling, peel the onions and carrots, grate the carrots on a coarse grater, finely chop the onion.
Fry vegetables quickly in vegetable oil.
Add to soup. Season with salt and pepper to taste, cook for another 5-10 minutes. Check if the potatoes are ready.
Beat eggs in a bowl.
Quickly stirring the soup with a spoon in the center, pour the eggs in a thin stream.
Finely chop the greens, add to the soup. Allow a minute to cook and remove from heat. Chicken soup with egg is ready.