A must in healthy diet man favors 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 a nutritious, but at the same time light hot dish. Want to try? You can prepare such a soup according to the recipes and recommendations below.

How to make egg soup

Great option light and nutritious first course - 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:

  1. Cheese. In this case, a few minutes before cooking, you need to break the egg shell right above the pan. Then everything is quickly mixed with a fork. So small flakes will not spread over the surface and you will not get a solid egg lump.
  2. Boiled. Here, the egg is simply randomly cut and decorated with soup.
  3. Shaken. In these recipes, the egg is beaten with soy sauce, cream or sour cream, and then pour into the soup.

Vegetables are also common ingredients. They are laid in stages, using the recommendations of the recipe. The potatoes are sent raw to 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. Using canned food For example, corn does not need any preparation.

egg soup recipe

There is egg soup recipepoached, which is also boiled, and separately without shells. Heartier dish makes chicken, thin noodles and potatoes. In addition, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, a milk soup is obtained. Some of the most original recipes are presented below.

from sorrel

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

Ingredients:

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

Cooking method:

  1. Clean and wash all vegetables. Chop the potatoes into cubes, then place in a pot of boiling water, salt.
  2. Finely chop the onion, and chop the carrots on a grater. Fry vegetables in a skillet with oil.
  3. Sort the sorrel, rinse, chop together with herbs.
  4. Whisk the eggs in a separate bowl.
  5. When the potatoes are almost ready, throw vegetable frying into it.
  6. After 2 minutes, add sorrel, stir.
  7. After boiling, pour in the egg mixture in a thin stream.
  8. Season with herbs and spices.

Gets even easierchicken soup with egg. Any part of the bird is suitable for cooking the broth - the whole carcass or half. Often used and soup set. To make the soup rich, you need to fill the meat with cold water. If you want something lighter, then you can put the chicken spliced ​​in boiling water. If you use smoked legs, wings or breast, then the dish will have a slight smoky flavor.

Ingredients:

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

Cooking method:

  1. Rinse the meat, put to boil in salted water, putting it after boiling.
  2. Separately cook hard-boiled eggs. When they have cooled, cut into small cubes or chop on a grater.
  3. Remove the cooked chicken from the broth. Cut into serving pieces.
  4. Strain the broth and boil again.
  5. Next, pour in the egg mixture. Soak for a couple of minutes.

With green peas

More original by appearance it turns outsoup with green peas and egg. This bright spring dish will not leave indifferent even children. In addition, such a soup is especially useful for them. Combination dietary meat chicken 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 dinner. Will help you in cooking step-by-step instruction with 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:

  1. Rinse chicken leg, place it on the bottom of the pan along with the peeled onion, pour water. Put to boil over low heat, constantly removing the foam.
  2. After boiling, remove the onion with chicken. Separate the meat from the bone.
  3. Peel, wash and cut potatoes into cubes. Repeat the same with carrots, only chop in circles.
  4. Separately, boil the eggs, cool and chop.
  5. Boil the broth again, then throw in the potatoes, peas and carrots.
  6. When the vegetables are cooked, add the chicken, chopped greens and egg mixture.
  7. After boiling, remove the pan from the fire. Let the soup brew for 10 minutes.

With chicken

When there is not much time to cook a hearty meat dish, it will help outrecipe sorrel soup with egg and chicken. In this version, green cabbage soup is much more nutritious, and you can even serve them cold, which is good for roast. summer period. The recipe is also good because it uses chicken. The meat of this bird is cooked very quickly, which is why you do not 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:

  1. Rinse the chicken, place in a saucepan, cover with water. Put a couple of peppercorns, cook until boiling, then remove the foam and throw in the parsley. Simmer for another half an hour.
  2. Peel and wash carrots and onions. Grind the first on a grater, and just cut the second. Fry both ingredients in oil until golden brown.
  3. Peel and wash the potatoes too. Then chop into medium cubes.
  4. Wash the sorrel under running water, finely chop.
  5. Take the chicken out of the broth. Throw away the bay leaf.
  6. Throw potatoes into boiling broth, salt.
  7. After 10 min. add vegetable fry.
  8. Throw sorrel into the broth.
  9. Remove the meat from the bones, cut and send to the rest of the products.
  10. Boil cabbage soup for a couple of minutes, then let it brew under the lid.
  11. When serving, add the boiled egg halves.

with vermicelli

Separately, it is worth noting the chickensoup with vermicelli and egg, 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 on the test of their yolks or whole eggs. The technology of preparation is very simple. Boil the broth, then throw in the vermicelli, pasta or noodles with eggs. Fresh herbs don't hurt either. Instructions on how to cook such a soup can be found 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:

  1. Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly remove the foam, and salt at the end.
  2. Then take the chicken out of the broth, and instead throw in the potatoes chopped into strips.
  3. Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Send the roast to the pan.
  4. Send the meat back to the broth. Behind him, pour in the eggs, previously beaten with a fork.
  5. Removed from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional dishes Russian cuisine isfish soup with eggs. This is a rich broth with a unique composition of ingredients. Not all varieties of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Such properties are possessed by whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp. In a pinch, it will fit sea ​​fish- halibut or cod. It is not recommended to use herring fish, bleak, roach, roach and bream. You can find the rest of the cooking instructions 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 onion- taste;
  • potatoes - 5 tubers;
  • egg - 2 pcs.

Cooking method:

  1. Peel, wash and cut potatoes into cubes.
  2. Wash the fish, dry. Then also cut into small pieces.
  3. Put a pot of water on the fire, after boiling, add potatoes with fish, salt, add bay leaf.
  4. Peel the onion, chop finely.
  5. Whisk the eggs. Finely chop the onion feathers.
  6. When the potatoes are almost cooked, add the egg mixture, greens.
  7. Bring to a boil, remove from heat, simmer covered for a couple of minutes.

With meat

More satisfying and nutritious dish - soup with boiled egg and meat. The last ingredient can be used in most different types, be it minced meat, meatballs, stew and even sausage or regular sausages. Anything you find in the fridge will do. The principle of preparation remains the same simple. The broth is boiled on the meat, to which vegetables are then added - onions, carrots, potatoes. There is also a boiled egg.

Ingredients:

  • bell pepper- 1 PC.;
  • bay leaf - 1 pc.;
  • potatoes - 4 tubers;
  • doctor's sausage- 300 g;
  • salt - to taste;
  • boiled 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:

  1. Peel potato tubers, wash them, cut into cubes. Pour in water, put on fire to boil, salt.
  2. Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
  3. Peel, wash and chop the pepper into strips, chop the garlic. Send to the rest of the broth ingredients.
  4. Season with ground pepper and peas, add the rest of the spices.
  5. After boiling the soup, remove the pan from the heat, add the melted cheese, mix.
  6. After 10 min. sprinkle the dish with herbs, put the egg halves.

with rice

Separately, it is worth highlighting the soup from eggs with the addition of cereals. Buckwheat, millet or rice are often used to fill the broth. In the latter case, a hearty and carbohydrate-filled dish is obtained. The flavor comes from the beaten egg. The rice itself is boiled separately, and then combined with the broth. So the grains do not stick together, and each of them can be felt.Chicken soup with rice and eggprepared according to simple instructions with a 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:

  1. Put a pot of water on fire.
  2. Peel and wash vegetables. Cut the potatoes into slices, onions into small cubes, and chop the carrots on a grater. Saute the last 2 products in butter.
  3. After boiling water, add vegetable frying.
  4. Beat the egg with herbs, salt.
  5. Boil rice separately.
  6. Add potatoes to the broth.
  7. Salt mince, season with pepper. Form meatballs out of it, send to the broth.
  8. After the next boil, throw in the cooked rice, and after a couple of minutes - pour in the egg mass in a stream.
  9. Insist a little under the lid.

Here is another egg and rice soup recipe.

Vegetable

Another option light meal for spring and summer seasons -egg soup with vegetables. Its advantage is not only the speed of cooking, but also a simple combination of products. Moreover, you can take a variety of vegetables and in any proportions. The basis for them should be chicken bouillon, which gives the dish nutrition, but at the same time leaves it as easy 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 - polkochana;
  • carrot - 1 pc.;
  • white onion - 2 pcs.;
  • butter - 2 tablespoons;
  • capsicum- taste.

Cooking method:

  1. Bring the broth or water to a boil.
  2. Peel and wash the carrots and onions, then cut them into small pieces. Repeat the same with potatoes.
  3. When the broth boils, throw in the potatoes, salt.
  4. Heat the oil in a frying pan, sauté only the onion in it first, and then add more carrots.
  5. If the potatoes are almost cooked, then add vegetable frying to it.
  6. Rinse the cabbage, divide into smaller inflorescences. After 3-5 min. send to the rest of the products.
  7. Cook for 5 more minutes.
  8. Beat eggs by adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir so that large flakes do not appear.
  9. After the next boil, the dish will be ready. After that, it remains to season with herbs.

Frozen spinach

If you are looking for an unusual taste, then read the instructions on how to cookspinach soup with egg. In the very simple version this is just a broth, seasoned in addition to the main ingredients only with potatoes. Although there are more exotic recipes with the addition of avocado and sorrel. Due to the combination of such products, a cream soup with a particularly delicate taste is obtained.

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:

  1. Pour the oil into a saucepan, sauté the chopped onion on it until it becomes transparent. Pour in broth.
  2. Defrost the spinach naturally, remove the stems, and finely pick the leaves with your hands. Then send them to the onion, cook for about 5 minutes.
  3. Rinse the avocado, cut the pulp, cut, then send to the soup along with chopped garlic.
  4. Grind the whole mass with a blender to a puree state.
  5. Serve with boiled egg halves.

How to add an egg to soup

There are a few simple guidelineshow to add eggs to soup. If you want to get a "cobweb", then use only protein, because the broth becomes cloudier from the yolk. Pour the beaten egg mixture into the soup itself in a thin stream, while stirring constantly, otherwise flakes will appear. The best way to add, so that the dish remains tasty and beautiful, looks like this:

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

Video

Even familiar and seemingly unremarkable dishes can please with an unexpected taste when a single, previously unused ingredient is added. Here, for example, what can surprise ordinary chicken soup? With an egg, it becomes completely new, in some ways even an exquisite dish. And the options for its preparation will interest even sophisticated chefs.

Fragrant egg soup

Chicken fillet is taken, cut into pieces, placed in a saucepan with three liters of cold water (one third of a kilogram of meat) and cooked with foam removed almost until done. Large carrots, onions and parsley root are coarsely chopped and fried without adding any fat or oil - dry. Then they are put in chicken breast soup along with salt, peppercorns and laurel leaves. While it is cooking, two eggs are boiled hard in a bowl, cooled and cut in half. The caught meat is cut into pieces, laid out on plates, poured with soup. Half an egg falls into each serving. And everyone sits at the table.

Tomato soup with egg and mushrooms

The chicken is cooked to the stage of semi-cooking, removed and cut into proportionate pieces. Almost all the broth is drained into a separate container - less than a glass remains at the bottom of the pan. The butchered carcass is returned to it, chopped two onions and plates of champignons are placed on it (the number of mushrooms depends on your attitude towards them). The future chicken soup with egg is simmered over low heat until the onion becomes transparent. At this point, the set aside broth is poured into the pan, and cubes of four peeled tomatoes are placed. After a few minutes, two eggs are poured into the soup. You need to stir constantly to get long threads. Already before serving, the dish is seasoned with cilantro, parsley and chopped garlic.

Soup puree with poached egg

Very unique and interesting recipe! Chicken soup with poached egg, however, will require some dexterity, but the result is worth your effort. First, fillet broth is cooked - it should turn out a little more than a liter. Then the meat is removed, it can be put, for example, on naval pasta. And cubes of half a kilogram of potatoes and lightly fried garlic (a whole head, the cloves of which are crushed with a knife) are lowered into the broth. When it boils, it is left on the stove for a third of an hour. During this time, you need to have time to deal with the eggs. They need to take four pieces and break each into a separate cup, so as not to damage the yolk. Water is boiled in a narrow but deep saucepan, a stack of vinegar is poured into it. A water funnel is twisted with a spoon, into which the egg is poured. After two minutes, when it is covered with a white film, it is carefully laid out on a napkin so that water drains. And then the next egg is processed. The cooked soup is poured into a blender and mashed together with a glass of cream. It is poured into plates, a poached egg is lowered into each, pierced, and all together sprinkled with pepper. As you can see, chicken soup with an egg can be prepared in different ways! And we haven't run out of recipes yet.

Italian stracciatella soup

The name translates as "rags" and reflects the type of eggs introduced into it. But do not be afraid: Italian chicken soup with eggs is not only tasty, but also beautiful. For him, two thighs are taken and boiled with a whole onion, salt, large pieces of carrots and celery root. The broth should languish for about half an hour and turn out to be very strong - this is the main key to success. The finished chicken is removed and separated from the bones. Vegetables are thrown away - they are only needed for flavor. Peel the zest from the lemon and squeeze the juice out of it. Two eggs are beaten with a grated piece of Parmesan and poured in a thin stream into the boiling strained broth while stirring continuously with a whisk to make flakes. The meat is returned to the almost ready chicken soup with an egg, it is seasoned with zest, juice and chopped parsley. After two minutes, it is removed and immediately eaten. When it's cold, it's not as tasty.

Chicken noodle soup

Not everyone is ready to make do with small recipes. It seems to many that without thick, the first is not satisfying. Adherents of the classics can cook soup with pasta. It is better, however, not to take horns or shells, but noodles - either simple egg or "nesting". Chicken breast can be used as the base for the broth. Egg noodle soup is complemented by potatoes if you are not ready to give up the usual ingredient. In this case, chopped tubers should be placed in a saucepan about ten minutes before the noodles. Just before removing from the heat, the egg is poured in in the same way as the Italians do. If you do not interfere quickly, you will get strings, they look better with pasta. And at the very end, chicken is laid.

Soup with egg pancakes

We have already considered different ways broth and egg combinations. But the latter is often used to make an omelet. So why not combine the two dishes? It is quite possible and very tasty. A step-by-step recipe for chicken soup with original filling will look like this:

  1. Half a kilo of chicken with an onion is cooked for about an hour. The meat is cut, the broth is filtered.
  2. Thin carrots are cut into circles, about five potatoes - into cubes. Vegetables are placed in a bowl. The future soup is salted.
  3. In anticipation of readiness, two eggs are beaten well and poured onto a greased pan in the form of a pancake so that it spreads over the entire plane. It is fried very quickly and under the lid to remain soft.
  4. The omelette is rolled up and cut into narrow slices.
  5. And most importantly, the presentation. An egg roll and chicken meat are laid out in each plate. All this is poured with soup and sprinkled with parsley and dill.

Have a great lunch experience!


Calories: Not specified
Time for preparing: Not specified


Potato soup- This is a basic recipe, having mastered which you will be able to cook a number of first courses derived from it. It is enough to change or add just one ingredient, and we get a completely new dish: potato soup with egg, rice, vermicelli, buckwheat, beans. If you complicate it a little, you can cook with meatballs (there is where to turn around - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And all this - mind you - options for quick, simple and budgetary dishes that require everyday products.
Potato soup with egg can be prepared in two versions. The first - we will cook it - this is when it is poured into the soup a raw egg and mixes quickly. As a result, we get egg flakes that thicken the soup. The second option is for those who do not like egg "fringe" on a plate. In this case, boil a hard-boiled egg, cut it in half, and add it to each serving of soup.
The number of vegetables and their proportions in the soup are not critical. The following is important: at the moment when the potatoes and other vegetables are already fully cooked, you need to pour a beaten egg into the soup in a thin stream, while constantly stirring the soup with a spoon. The egg will cook instantly and egg flakes will form in the pan.

Potato soup with egg - recipe with photo.

For cooking we need:

- water (or vegetable, chicken, meat broth) - 1.5 liters;
- potatoes - 3 pcs (medium size);
- carrots - 1 pc;
- onion - 1 small onion;
- egg - 1 pc;
- salt - to taste;
- dill or parsley - for serving;
- sour cream - for serving.

Recipe with photo step by step:




We put a pot of water or broth on a small fire. While the water boils, we have a few minutes during which we will have time to peel and cut the potatoes. We cut the peeled and washed potatoes into plates 1.5-2 cm thick, then cut each into strips (strips).





As soon as the liquid in the pan begins to boil, we send the chopped potatoes to the pan. We wait until the water (broth) boils again, adjust the fire so that the contents of the pan barely boil, and prepare other vegetables.





We clean the onions and carrots. Cut the onion in half, cut each half into small cubes or half rings. So that the onion does not sting your eyes, we moisten the knife under cold water. Cut the carrots into circles, then cut into 4 parts.





Cook the potatoes almost until ready (7-8 minutes from the moment of boiling). Add chopped vegetables to almost ready potatoes. Let the soup boil again, salt to taste and cook for another 7-8 minutes until the vegetables are fully cooked.







In a bowl or on a plate, beat the egg with a fork, it is not necessary to achieve uniformity. Before pouring in the egg, check the potatoes and carrots for readiness. When pressed, the pieces of vegetables should break easily.





Pour the egg in a thin stream into the boiling soup, stirring constantly with a spoon. If you don't like large flakes, add a little water to the beaten eggs in a bowl and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the egg, bring the soup to a boil and turn off the heat. Cover the soup with a lid, let it brew for 5-6 minutes.





Potato soup with egg is best served with sour cream and fragrant fresh herbs. Bread any, at your discretion. can be baked

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

2017-12-26 Marina Vykhodtseva

Grade
prescription

4482

Time
(min)

servings
(people)

In 100 grams ready meal

4 gr.

4 gr.

carbohydrates

3 gr.

67 kcal.

Option 1: Classic Chicken Soup with Egg and Vegetables

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

Ingredients

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

Step by step recipe for classic chicken soup with egg

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

Peel all vegetables. Warm up the oil. Chop the onion into small cubes. We shift it to the pan first, fry. Lay the carrots, cook until golden brown. Since butter is butter, no need to make a big fire.

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

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

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

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

Option 2: Quick Chicken Egg Soup Recipe

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

Ingredients:

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

How to quickly cook chicken soup with eggs

We measure the water, put it on the stove. We cut the breast into cubes, throw it in and wait for it to boil. We do not stir, so as not to break the adhesion of the foam. As soon as it appears on the surface, carefully catch it.

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

Beat the eggs, pour a stream into the pan, stir, greens, add bay leaf as desired.

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

Option 3: Chicken Soup with Egg and Vermicelli

Recipe vermicelli soup with chicken and egg, but it is prepared separately. This option is beautiful and clear broth. He needs small vermicelli, the people call this species "spider line".

Ingredients:

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

How to cook

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

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

Separately, boil the eggs in a saucepan. Cool in cold water, peel, cut each in half.

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

Since the vermicelli is cooked for a minute. We fall asleep at the end, stir and immediately throw in the chopped dill. We are waiting for re-boiling, turn off. Let stand a little, mix again. Divide the chicken soup between bowls and add the chopped egg to each bowl.

You can cook a similar soup with other pasta, such as shells. But they need to be put into the broth earlier to let it boil for a few minutes.

Option 4: Creamy Chicken Egg Soup

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

Ingredients:

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

Step by step recipe

We cut the chicken, cook in 1.3 liters of water until cooked, take it out, cool it. In the meantime, throw potatoes into the broth.

On the butter we make a passerovka from carrots and onions. Fry until golden brown, transfer to potatoes, salt a little. As soon as the vegetables soften, remove from the stove.

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

Eggs are boiled, but not necessarily hard boiled. You can cook soft-boiled or poached.

Pour the cream soup into bowls, put the egg, sprinkle with herbs and serve. You can crush a peppercorn and sprinkle the egg.

Such a dish looks more effective and interesting with quail eggs but they take much less time to cook. It is enough to boil for 3-4 minutes.

Option 5: Chicken Soup with Egg and Rice

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

Ingredients:

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

How to cook

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

Rice is laid only after 5-7 minutes of boiling potatoes. After it, you can salt. No need to worry that the cereal will not have time to cook, in such an amount of liquid it will still reach readiness.

While the base of the chicken soup is cooking, we make a simple sauteing in oil from onions and carrots. Also, beat the eggs in a bowl with a fork, cut the greens for dressing.

Put the browned vegetables into the pan first, let them boil and cook for a couple of minutes, then add the eggs, stir and throw the greens. At the last stage, you can add laurel, black pepper, turn off the soup.

How to cut potatoes for soup? In cooking, there is a rule - in the form of the rest of the ingredients, that is, approximately. Here is rice, so we make cubes. If the soup is with vermicelli, then it is better to give preference to straws and sticks.

Option 6: Chicken Soup with Eggs and Cheese

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

Ingredients:

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

How to cook

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

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

Cheese rub or just cut into cubes. We introduce to the cooked vegetables, stir. It must dissolve.

Beat eggs, pour into soup. Stir, season with herbs, spices. You can serve immediately.

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

Soups with eggs are not only tasty, but also very healthy.

The first courses are more satisfying and additionally enriched with protein. Chicken soups with eggs are especially successful.

They can be prepared with a variety of ingredients. Here are collected best recipes, which will help to diversify the daily diet.

Chicken Soup with Egg - General Cooking Principles

Bouillon. For chicken soup with eggs, you can use absolutely any part of the bird, lay the whole carcass, half, you can just take a soup kit. The bird is poured with cold water and boiled until tender. You can also use smoked products: chicken legs, breast, wings, in which case the dish will acquire a pleasant smoke flavor.

Eggs. Can be laid in the first dish in boiled form or cheese. They are sometimes diced, sliced, or simply halved and placed directly on a plate when served. There are recipes for first courses with poached eggs, which are also boiled separately. Do not try to cook them in soup, you can spoil the dish.

Vegetables and mushrooms. Laid in stages, according to the recipe. Potatoes are placed raw, cut into cubes or strips. Onions and carrots can be pre-fried in a pan or also laid raw. Mushrooms can be fried, boiled. If canned food is used, then the marinade is drained and the product is immediately sent to the pan, no pre-treatment is needed.

Greens and spices added at your discretion. If something in the recipe does not suit your taste, then this ingredient can always be excluded or replaced with another one.

Recipe 1: Creamy Chicken Soup with Poached Egg

French poached eggs can be used for more than just breakfast. They can be a great addition to the first course. In addition to products, you will need a blender to puree chicken soup with eggs.

Ingredients

300 grams of chicken;

1.5 liters of water;

500 grams of potatoes;

Bulb;

150 ml cream, preferably fatty;

Cooking

1. We prepare the broth from the chicken, take out the meat, cut it into small pieces, put it in a bowl.

2. Add salt, finely chopped potatoes, cook until soft.

3. Shred the onion, fry in oil. We send it to the soup as soon as the potatoes are cooked. Turn off and cool down a bit.

4. Grind the soup into a puree with a blender, pour in the cream and warm it up.

5. Pour a liter of water into a separate saucepan, add a stack of 9% vinegar, put it on the stove.

6. Break the eggs into different bowls.

7. As soon as the water boils, twist the funnel with a spoon and pour the egg into the center. We wait 2 minutes, then we take it out. We do this with each egg.

8. Pour puree soup into a bowl, put chicken meat, an egg. Season everything with herbs and sprinkle with black pepper.

Recipe 2: Rice Chicken Soup with Egg and Dumplings

Lightweight, simple and delicious recipe chicken soup with eggs. It can be done in two ways: lay the eggs immediately in the pan or when serving on a plate. The second method is more convenient, since the pieces do not lose their shape, the yolk does not fall apart and the dish looks prettier.

Ingredients

Half a chicken;

2 potatoes;

2-2.5 liters of water;

Carrot;

Half a glass of rice;

Bulb;

Cooking

1. Boil the chicken until tender, take it out of the broth and divide it into portions.

2. We clean the potatoes, cut them and send them to the broth, do not forget to salt.

3. We wash the rice several times, send it to a saucepan with boiled potatoes.

4. Cut the onion into cubes, chop the carrots and fry the vegetables in a pan.

5. Boil hard-boiled eggs, cool. Then we clean from the shell, cut into small cubes.

6. As soon as the rice is cooked and the potatoes become soft, lay the roasted carrots and onions. We add spices.

7. Put a piece on the plate boiled chicken, chopped egg and pour rice soup. You can sprinkle with herbs.

Recipe 3: Chicken Soup with Egg and Vermicelli

The advantage of this chicken soup with eggs is that they do not need to be cooked separately. We use ordinary vermicelli, but you can take any if you wish. pasta by adding cooking time.

Ingredients

300-500 grams of chicken;

3 spoons of vermicelli;

6 potatoes;

Carrot and onion;

Fat for frying;

Cooking

1. Cut the chicken into pieces, pour three liters of water and set to cook for 40 minutes, do not forget to remove the foam when boiling, salt at the end.

2. Add the potatoes cut into strips. You can also make cubes, but the straw looks more beautiful with vermicelli.

3. Fry carrots and onions in a pan with any fat or oil.

4. As soon as the potatoes are cooked, start roasting, mix and add the vermicelli.

5. Separately, break both eggs into a bowl, beat with a fork until smooth and carefully pour into the pan, without ceasing to interfere with the other hand. Turn off the stove.

6. We insist 10 minutes, serve with fresh herbs.

Recipe 4: Chicken Soup with Egg and Processed Cheese

processed cheese and an egg is a wonderful combination that can be combined in a chicken soup. The dish is rich, with a pleasant creamy taste. We use ordinary cheese in foil.

Ingredients

Half a kilo of chicken;

100 gr. cream;

4 potatoes;

One bulb;

Spices, dill.

Cooking

1. Cook the broth with two liters of water until the meat is soft. Salt. If a half carcass was used, then you need to disassemble it into pieces.

2. Peel the potatoes, cut into small cubes and send to the soup.

3. We also free the onion from the husk, cut it finely. Now, if desired, you can simply run into the pan after the potatoes or fry in a pan in oil. We do what is convenient.

4. We cut the cheese into cubes and send it to the pan with boiled potatoes. If you made roasting from onions, then also add to the pan.

5. Beat the eggs with cream with a fork, pour into the soup, stir continuously.

6. Add chopped dill, bring to a boil and turn off.

Recipe 5: Smoked Chicken Soup with Eggs

A special feature of this chicken soup with egg are smoked wings, which give the dish an incomparable aroma and taste. The soup is prepared very quickly, literally in half an hour. For density, add a little thin vermicelli - cobwebs. But if you wish, you can do without it.

Ingredients

6 wings;

3 potatoes;

50 grams of vermicelli;

Eggs, quantity by number of servings;

Bulb;

Cooking

1. Pour 2 liters of water into a saucepan, put the wings and put on the stove. You can use boiling water right away, it will be faster.

2. We clean the potatoes, cut them into small cubes and put them into the soup. Salt.

3. Boil the eggs separately.

4. We clean the onion, cut and fry until golden brown.

5. As soon as the potatoes are cooked, lay the roast, add the vermicelli and bring to a boil.

6. Clean up boiled eggs, cut in half, then into two more parts and put on a plate. Pour hot soup, do not forget to put a wing and you can eat!

Recipe 6: Chicken Soup with Egg and Sorrel

This first course is sometimes called green soup or borscht. A great summer option for a light lunch. Although, now you can buy greens all year round and sorrel chicken soup with egg can please summer taste and during the winter season.

Ingredients

4 potatoes;

300 grams of sorrel;

Half a kilo of chicken;

Bulb;

Carrot;

Eggs according to the number of eaters.

Cooking

1. We wash the meat, prepare the broth with the addition of 2.5 liters of water. Then we take out the chicken, cool it and cut the meat into cubes. It can be put back into the pot or then put on a plate. Salt the broth.

2. We clean all the vegetables, cut the potatoes into strips, send them to the soup.

3. We cut carrots and onions arbitrarily, fry in oil and leave to wait in the wings.

4. Boil the eggs in a separate saucepan.

5. We sort out the sorrel leaves, wash and cut. We also chop the greens. As soon as the potatoes become soft, put everything in the pan.

6. Put roasted onions and carrots. Let it boil and turn off.

7. Cut an egg into each plate, pour green soup and put a spoonful of sour cream.

Also, this soup can be prepared a little differently. Raw eggs are broken into a bowl, stirred with a fork and poured into a boiling soup in a stream. You need to do this at the stage of adding and boiling sorrel, mix, add roasting and chopped herbs.

Recipe 7: Chicken Soup with Egg, Corn and Green Peas

Very bright and cheerful chicken soup with eggs and canned vegetables. But if desired, you can use frozen corn and the same green pea. Soup without potatoes, great for diet food. We take standard cans of corn and peas of 400 grams.

Ingredients

Bank of corn;

Half a chicken;

Bank of peas;

200 grams of carrots;

green onions;

Parsley;

Cooking

1. Wash the meat and prepare the broth by adding 2.5 liters of liquid. As soon as the meat is cooked, take it out, separate it from the bones and throw it back into the broth. I salt the soup.

2. We clean the carrots, cut them into cubes and send them to the soup. We cook 10 minutes.

3. Set eggs to boil separately.

4. Open the jars with corn and peas, drain the marinade and send everything to the pan with carrots and chicken. Cook for 5 more minutes.

5. Grind the parsley, run it into the soup. Add more salt to taste, add black pepper, boil for a few seconds and immediately turn off.

6. Cut boiled and peeled eggs, chop green onions, arrange on plates. Pour in soup and serve.

Recipe 8: Chicken Soup with Egg and Pickled Mushrooms

To prepare this chicken soup with eggs, you can use any pickled mushrooms, but it turns out especially beautifully with mushrooms, as they do not require chopping and are laid whole.

Ingredients

400 grams chicken fillet;

Bulb;

200 grams of mushrooms;

3 potatoes;

Parsley, salt.

Cooking

1. Cut the fillet into strips, fry in a pan.

2. Cut the peeled cube onion and send it to the chicken. Fry together and transfer to a bowl.

3. Pour two liters of boiling water, cook for 5 minutes.

4. Cut the potatoes into cubes, send them to the pan and cook until soft.

5. We wash the mushrooms, we decant all the water. We cut large specimens.

6. We send the mushrooms to the pan, boil for 5 minutes.

7. Separately, boil the eggs, clean, separate the yolks from the proteins. Rub the yolks with a fork, add a little broth from the pan and stir well. Pour into soup.

8. Simply cut the squirrels into cubes and run them into the pan. We try the soup for salt, season with chopped parsley, let it boil and turn it off.

Each new ingredient of the soup is put into the pan only after the previous one has boiled. Also, do not lay everything together, otherwise one product will be digested, and the other will remain raw. An exception is the preparation of first courses in a slow cooker.

In order for the pieces of food to keep their shape and the broth to be transparent, the soup should not be allowed to boil intensively. You need to cook on low heat. After laying the product, let the new ingredient boil and immediately reduce it.

To check, fresh egg or not, dip it in a container of water. A fresh egg will definitely sink to the bottom. Not very fresh, but still usable will float in the middle, and the rotten product will immediately pop up.

To determine whether a boiled or raw egg is in front of you, spin it on the table like a top. Boiled will rotate quickly and for a long time, and if it is raw, it will quickly stop.

A special taste and aroma of chicken soup with eggs will be given by roasting vegetables made in butter or ghee. Golden fat will appear on the surface of the first dish.

If garlic is used in the recipe, then it is better to lay it at the very end, since in the overcooked form it does not give the dish very much. pleasant taste. You can also just fry it in a pan with onions and carrots.

The soup will be beautiful and harmonious if you cut all the ingredients into pieces of the same shape.