To prepare a hearty, healthy and beautiful dish, you only need 3 main ingredients: chicken, eggs and spices. At the same time, a light soup with chicken thighs and an egg will turn out to be so delicious that you will ask for more! Step-by-step recipe with a photo.
It is believed that the French were the first to start preparing transparent fragrant chicken broths. And in Slavic cuisine, they preferred rich cabbage soup, borscht and pickle soup. Of course, each dish has its own merits. It's worth noting, however, that chicken broth has many advantages over other dishes. It is much easier absorbed by the body, because low-calorie. For this reason, it is recommended to include it in the menu during illness or during the recovery period, because it serves as a medicine for colds. It takes less time to cook than other stews. In addition, flavored chicken broth is a versatile product. Since it is used as an independent dish, soup is also cooked on it, sauce is made, potatoes and other vegetables are stewed.
There are many ways to prepare chicken broth. At the same time, the principle is the same for everyone. There are only differences in small details. For example, broth with the addition of boiled eggs will be much more satisfying, and the food looks very appetizing. This soup will appeal to both adults and children. And if you wish, you can add vermicelli, rice or potatoes to your meal. This will make the dietary soup even more satisfying.
See also how to make soup with chicken, potatoes, and frozen asparagus.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Chicken thighs - 2 pcs.
- Eggs - 1 pc. (for 1 portion)
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Bay leaf - 2 pcs.
- Onions - 1 pc.
- Carnation - 2 buds
- Garlic - 1 clove
- Allspice peas - 4 pcs.
Step by step preparation of light soup with chicken thighs and egg, recipe with photo:
1. Wash chicken thighs and remove excess fat. Dip them in a cooking pot and add the peeled garlic onion. Place bay leaves, allspice peas and cloves.
2. Fill the thighs with drinking water and send them to the stove to boil.
3. Bring broth to a boil and reduce heat to low. Remove the foam from the surface of the broth so that it is transparent. Continue cooking for 40-45 minutes, periodically removing noise. Keep in mind that a strong boil will make the dish cloudy and unappetizing. Therefore, the soup should boil at minimal heat, then it will be light and transparent.
4. 10 minutes before the end of cooking, season the soup with black pepper and salt.
5. When the broth is ready, remove the boiled onion and garlic from it and strain it through a fine sieve to remove all the spices.
6. Dip the eggs in a container of cold water and place them on the stove to boil. After boiling, turn the heat on and simmer them for 10 minutes until they are steep. Do not pour hot water over the eggs, as the shell may crack and the contents will leak out. And do not digest them for longer than the prescribed time, because the yolk will turn blue. When the eggs are cooked, place them in ice water to cool. Then peel and cut in half.
7. Put chicken thigh in a deep plate, fill it with broth and put halves of eggs. Serve a light soup with chicken thighs and egg with croutons or croutons.
See also the video recipe on how to make chicken noodle soup.
