Egg soup recipe. Chicken soup with egg: some interesting recipes. Light soup with egg

Soup is an essential part of a healthy diet. 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

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 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.
Boiled. Here, the egg is simply randomly cut and decorated with soup.
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. When using canned foods, such as corn, no preparation is needed.

egg soup recipe

There is egg soup recipepoached, which is also boiled, and separately without shells. Chicken, thin noodles and potatoes make the dish more satisfying. 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:

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

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

With green peas

More original in appearancesoup 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:

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.
After boiling, remove the onion with chicken. Separate the meat from the bone.
Peel, wash and cut potatoes into cubes. Repeat the same with carrots, only chop in circles.
Separately, boil the eggs, cool and chop.
Boil the broth again, then throw in the potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped greens and egg mixture.
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 hearty meat dish, help outchicken and egg sorrel soup recipe. In this version, green cabbage soup is much more nutritious, and they can be served even cold, which is good for a hot 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:

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.
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.
Peel and wash the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water, finely chop.
Take the chicken out of the broth. Throw away the bay leaf.
Throw potatoes into boiling broth, salt.
After 10 min. add vegetable fry.
Throw sorrel into the broth.
Remove the meat from the bones, cut and send to the rest of the products.
Boil cabbage soup for a couple of minutes, then let it brew under the lid.
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:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly remove the foam, and salt at the end.
Then take the chicken out of the broth, and instead throw in the potatoes chopped into strips.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Send the roast to the pan.
Send the meat back to the broth. Behind him, pour in the eggs, previously beaten with a fork.
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 extreme cases, sea fish is also suitable - 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 onions - to taste;
potatoes - 5 tubers;
egg - 2 pcs.

Cooking method:

Peel, wash and cut potatoes into cubes.
Wash the fish, dry. Then also cut into small pieces.
Put a pot of water on the fire, after boiling, add potatoes with fish, salt, add bay leaf.
Peel the onion, chop finely.
Whisk the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture, greens.
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:

Peel potato tubers, wash them, cut into cubes. Pour in water, put on fire to boil, salt.
Finely chop the onion with sausage, sauté in butter. After boiling the broth, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Send to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After boiling the soup, remove the pan from the heat, add the melted cheese, mix.
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:

Put a pot of water on fire.
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.
After boiling water, add vegetable frying.
Beat the egg with herbs, salt.
Boil rice separately.
Add potatoes to the broth.
Salt mince, season with pepper. Form meatballs out of it, send to the broth.
After the next boil, throw in the cooked rice, and after a couple of minutes - pour in the egg mass in a stream.
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 broth, which gives the dish nutrition, but at the same time leaves it all the same easy for 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 - to taste.

Cooking method:

Bring the broth or water to a boil.
Peel and wash the carrots and onions, then cut them into small pieces. Repeat the same with potatoes.
When the broth boils, throw in the potatoes, salt.
Heat the oil in a frying pan, sauté only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Rinse the cabbage, divide into smaller inflorescences. After 3-5 min. send to the rest of the products.
Cook for 5 more minutes.
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.
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 simplest 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:

Pour the oil into a saucepan, sauté the chopped onion on it until it becomes transparent. Pour in broth.
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.
Rinse the avocado, cut the pulp, cut, then send to the soup along with chopped garlic.
Grind the whole mass with a blender to a puree state.
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

Soup with an egg is not only a variety of ingredients, but also interesting new technologies for preparing eggs that are so familiar to us. Most often, we use the technology of conventional cooking. But this is far from the only way to cook eggs for soup. They can be introduced into the soup using the poaching technology or separately from the whites of the yolks. The second method is less common, because. quite labor intensive and time consuming.

Soups themselves have earned the fame of a protein dish and are very popular among athletes or people on a protein diet, but not only. Soups with eggs are very popular with children and adults. After all, there are recipes for fast food, as they say on hastily or the ones you have to fiddle with, there are hot or cold kinds. But the result is the same - the soup is original and tasty.

Poaching eggs for soup: pour 70% of the finished soup broth (hot) into a deep bowl. Add a little wine vinegar or lemon juice, whipped with 1 tbsp. olive oil. We break the egg and place it on a saucer, then lower the egg into the already slightly cooled broth. So the egg soup reaches the peak of perfection. The eggs in it will not be gray and float on top of the dish, but will sink to the main thick of the soup and become bright yellow.

How to cook egg soup - 15 varieties

Soup with egg and chicken Chikhirtma

Soup with egg and chicken called Chikhirtma is a light, original and simply delicious first course. The soup is thick and rich, even without the addition of vegetables. This dish came to us from Georgia.

Ingredients:

Chicken leg 1 pc.
Eggs 3 pcs.
Onion 1 pc.
Flour 3 tbsp
Vegetable oil

Cooking:

Boil the chicken thigh in salted water with the addition of spices.

Spices that go well with egg dishes: chives, cumin, curry, tarragon, hot red pepper and thyme.

Finely chop the onion and fry it together with flour in vegetable oil. When ready, add to soup.

We take out the chicken from the broth and separate the meat from the bones, cut it. We beat the eggs. Then, in a thin stream, we introduce them into the soup. We return the meat to the soup.

Egg Georgian soup ready.

Soup with egg and mussels "Sea pier"

Soup with egg and mussels is simply an incomparable culinary masterpiece. To prepare such an exquisite dish, you will have to work a little, but the result will exceed all expectations, because seafood soups are very nutritious and healthy.

Ingredients:

Potatoes 400 g
Eggs 4 pcs
Butter 25 g
Cream 35% 100 ml
Mussels 300 g
Cod fillet 300 g
Salmon fillet 300 g
Leek 1 pc.
Onion 1 pc.
Carrot 1 pc.
fish broth 1 l
White dry wine 100 ml
chives

Cooking:

Coarsely chop vegetables: leeks, onions, potatoes and carrots put on a baking sheet and baked with butter at a temperature of 220 ° until soft.

Boil mussels in salted water for 4 minutes, you can in shells.

If the mussels are in shells, they need to be boiled for 8-10 minutes, until the shells are fully opened. We take out the finished mussels and clean them.

To get rid of the sand that may be present in the shells of mussels, it is necessary to soak the seafood for 1 hour in cold water with the addition of 2 tbsp. corn flour.

In the broth from under the mussels, boil the fish cut into bars. When the fish is ready, we take it out and pour wine into the broth, cook until half of the liquid has evaporated.

In a separate bowl, beat the cream with the yolks, then add to the broth. We are waiting for the soup to almost boil and turn it off.

When serving, fish is first laid out on a plate, then baked vegetables, over mussels and poured with creamy egg broth.

Sprinkle with green onions when serving.

Soup with egg and blue cheddar cheese

Italian stracciatella soup is perfect for when you urgently need to make something quick and satisfying from the most simple products that are in the refrigerator.

Ingredients:

Meat broth 0.5 l
Eggs 2 pcs.
Semolina
Cheese with blue mold 50 g
Lemon
parsley

Cooking:

Whisk the eggs together with the crumbled cheese. heated to a boil meat broth pour the semolina and stir constantly, after 3 minutes, when the semolina swells, pour in the egg mixture stirring very quickly, salt and pepper to taste.

The faster the soup stirs, the finer the egg flakes will be in the soup.

When serving, sprinkle with lemon and decorate with finely chopped greens.

Swedish vegetable soup with egg and cauliflower contains only 214 kcal. This dish is called "Engamot" in translation - food from the fields. It is clear from the name that this is a vegetable soup, but the composition also includes dressing from cream, milk and eggs, which makes this soup soft and creamy.

Ingredients:

Cauliflower ½ pcs.
Carrot 3 pcs.
Potatoes 3 pcs.
Leek ½ pc.
Green peas 100 g
Spinach 100 g
Vegetable broth 1 l
Milk 200 ml
Eggs 2 pcs.
Cream 150 ml
Greenery

Cooking:

We prepare vegetables: we disassemble the cabbage into inflorescences, coarsely chop the carrots, leeks, potatoes. We chop the greens.

Place the prepared vegetables into the vegetable broth. Salt and pepper to taste. When ready, add fresh spinach and peas.

Make dressing: beat milk, cream and eggs. Add this mixture to the soup. In the future, the soup cannot be boiled, it only warms up.

Sprinkle with herbs when serving.

The fastest soup possible is egg and tomato soup. Ready in 15 minutes. Therefore, having a minimum of food in the refrigerator, you can use this recipe.

Ingredients:

Eggs 3 pcs.
Tomatoes 3 pcs.
Green onion 1 bunch
Garlic 4 cloves
Vegetable oil

Cooking:

In a preheated pan with vegetable oil, place finely chopped tomatoes, simmer until the excess liquid has evaporated, squeeze the garlic through a press.

Beat the eggs with a whisk and pour in a thin stream into the tomatoes, salt and pepper to taste. Simmer for another half minute and sprinkle with green onions.

Soup with egg and mushrooms is hearty. It can be served as a creamy soup with potatoes or as a liquid dish. Both are tender and delicious.

Ingredients:

Champignon mushrooms 600 g
Wheat flour 2 tbsp
Milk 200 ml
Onion 1 pc.
Carrot 1 pc.
Eggs 2 pcs.
Cream 100 ml
Butter 30 g
Vegetable broth 200 ml
Vegetable oil

Cooking:

Clean fresh mushrooms. Rinse and pass through a meat grinder, put in a preheated pan and simmer for butter with onions and carrots 45 minutes.

In a saucepan, fry the flour sunflower oil. Then pour in milk and vegetable broth, add mushrooms and cook for another 10 minutes.

Whisk the eggs with the cream and pour the mixture into the soup pot. You can serve this dish with croutons.

Light creamy soup with egg and melted cheese - cooked for 30 minutes. The ingredients are ordinary, but the taste is original. For a child, such a soup can be pureed with a blender.

Ingredients:

Eggs 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Potatoes 4 pcs.
parsley
Butter 100 g
processed cheese ok 1 piece

Cooking:

Saute onions and carrots in butter. Cut the potatoes into cubes and put them in a pot of water, turn on the fire and cook for 15 minutes.

Salt and pepper to your liking. After the time has passed, add the frying.

Processed cheese is cubed and added to the soup along with finely chopped greens, turn off the burner and let it brew for 30 minutes.

Bulgur is a porridge that tastes similar to rice and pearl barley, but cooks much faster and doesn't have the same gluten.

The soup turns crumbly and is quite difficult to digest. The eggs in this dish are simply boiled hard-boiled and placed in portions for each.

Bulgur porridge is cooked for 25-30 minutes. The cereal is placed in already boiling and salted water.

Ingredients:

Potatoes 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Bulgur porridge 5 tbsp
Chicken fillet 300 g
Bell pepper 1 PC.
Vegetable oil

Cooking:

Boil chicken fillet with bulgur porridge in salted water. Fry the onion, carrot and bell pepper in vegetable oil.

After 30 minutes, take the meat out of the broth and cut it randomly. Add the roast and meat to the soup and let it simmer for 5 minutes.

What could be tastier than homemade ingredients. It is this opportunity that the recipe for soup with eggs and homemade noodles presents.

Flour 450 g; egg 1 pc.; 150 ml of water; salt. Beat all the ingredients with a mixer, gradually adding flour. Then knead the dough with your hands. Ready dough covered with a wet towel for 30 minutes. Roll out the dough into a thin layer. Cut the noodles in the shape you need, long, bows, spirals, etc. Dust thoroughly with flour.

Ingredients:

Chicken leg 1 pc.
Eggs 2 pcs.
Homemade noodles ¾ cup
Greens 1 bunch

Cooking:

Boil the chicken meat for 15 minutes, then drain the water and refill it with clean water. We add salt. Hard-boiled eggs, cut into small cubes.

When ready, we take out the chicken and separate it from the bone, cut the meat and return it to the broth, add the noodles.

When the noodles have floated to the surface of the soup, pour in the eggs and finely chopped greens. Cover with a lid and let it brew.

Soup with egg and smoked chicken original in taste and quite easy to prepare. The soup can be made as thin as desired and thicker with the addition of potatoes and vegetables.

Ingredients:

Smoked chicken leg 300 g
Eggs 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Butter 50 g
Thyme ½ tsp
Hot pepper ½ tsp
Cream 100 ml

Cooking:

Hard boil the eggs and cut into 4 pieces.

We disassemble the smoked ham, cut the meat into small cubes, place in boiling water with a whole onion and carrots, boil for 30 minutes to make the meat very soft.

Remove and discard vegetables. Add salt, dried thyme to the soup hot peppers, butter, cream and eggs.

The soup is ready to try.

Many housewives do not often indulge their households with millet porridge, but in vain, because this cereal has a protein with which amino acids are easily absorbed. Therefore, try making a protein soup from eggs and wheat grits.

Ingredients:

Chicken fillet 1 pc.
Millet 1 cup
Potatoes 2 pcs.
Onion 1 pc.
Carrot 1 pc.
Egg 1 pc.
Vegetable oil
Coriander on the tip of a knife

Cooking:

Boil the chicken fillet for 30 minutes, removing the foam. Take out the meat and chop. Place millet in boiling broth and cook for 10 minutes.

Then put the potatoes in. Salt, pepper, add coriander. Meanwhile, we pass the onions and carrots in vegetable oil.

When ready, add the roast and meat to the broth. Leave to boil for another 3 minutes, then turn off. Beat the egg with a whisk and pour into the soup.

Soup with egg and beef is a very satisfying independent dish. This is a pickle soup, to which pearl barley and pickled cucumbers are added according to the standard, but there is one secret - it also includes pickle and egg yolk with sour cream. The taste is original, worth a try.

Ingredients:

Beef 500 g
Pearl barley ½ cup
Parsley root 1 pc.
Celery root 1 pc.
Butter 20 g
tomato paste 1 tbsp
Potatoes 2 pcs.
Cucumber pickle 200 ml
Egg 1 pc.
Sour cream 50 ml
Bay leaf

Cooking:

Boil the meat in lightly salted water. Then we take it out and cut into portions. Pour barley with boiling water for 30 minutes.

Then pour into the broth and cook for 40 minutes. Saute parsley and celery root in butter, then mix with tomato paste.

In the broth we put the sautéed roots, potatoes, pickled cucumbers in cubes and cook for 20 minutes.

Cucumber pickle must be filtered and boiled, then mix the yolk with sour cream and pour this whole mixture into the soup.

Light soup with egg - Soup with egg and buckwheat

Soup with egg and buckwheat is not able to delight gourmets, but it is absolutely suitable for a change, because it cooks very quickly.

Ingredients:

Eggs 2 pcs.
Potatoes 5 pcs.
Onion 1 pc.
Carrot 1 pc.
Buckwheat ½ cup
Butter 20 g
Vegetable oil

Cooking:

Saute carrots and onions in butter. Put chopped potatoes and buckwheat into boiling water, salt and pepper as you wish.

When ready, pour the vegetable fry to the rest of the ingredients.

Whisk the egg like you would an omelet, and while stirring thoroughly, pour in the egg mixture.

Light, with a sweet aftertaste, the soup with egg and corn is able to conquer from the first spoon. By adding a little garlic, the dish will also become very fragrant. Eggs can be added, both chicken and quail.

Ingredients:

Eggs 3 pcs.
Potatoes 2 pcs.
Frozen corn 200 g
Frozen peas 100 g
Chicken fillet
Vegetable oil
Leek 1 pc.
Carrot 1 pc.

Cooking:

In salted water, boil the chicken fillet, removing the foam. Saute onions and carrots in vegetable oil. Hard boil eggs.

Cut them into slices or cubes. When ready, we take out the meat and the mode is portioned, put the potatoes in the broth, 15 minutes after boiling, put the roast, meat, peas and corn.

After 5 minutes the soup is ready. Put the chopped eggs on the plates.

Soup with egg and spinach "Spring"

Beautiful bright green soup, very healthy - soup with egg and spinach. Such an ingredient as spinach can be safely replaced with sorrel, then the soup will acquire the original sourness. From it you can easily prepare a gentle cream soup by whipping the ingredients with a blender.

Chicken soup with egg and noodles is the first dish that you can quickly prepare and please your loved ones at the dinner table. This soup can be prepared for both small children and adults, everyone will be full and satisfied. If you want to give vermicelli soup freshness, you can add any spicy herbs for decoration. Appetizing soup with vermicelli and a beaten egg is quite tasty, although it consists of the simplest products. A quick and easy recipe can also be considered low-calorie and non-fat, so for people with a large weight, it will not harm in any way. In our recipe we will show basic recipe cooking this dish, we will cook on the finished chicken broth. If you don't have ready chicken broth, then cooking the soup will take a little longer, it takes 30 minutes to cook the broth, if desired, the meat can not be removed, but cut into pieces and then added to the soup. Children will especially like this soup, potatoes, thin vermicelli and beaten egg make this soup very tasty and tender.

Taste Info Hot soups / Vermicelli soup

Ingredients

Chicken broth 2 l;
Potatoes 470 g;
Vermicelli 100 g;
Onion 150 g;
Carrots 150 g;
Sunflower oil 25 g;
Chicken egg 2 pcs.;
Salt - 1 tsp;
Ground black pepper;
Bay leaf 2 pcs.;
Dill 5 sprigs;
Parsley 5 branches;
Green onion 3 pcs.

How to make Egg Vermicelli Soup

Add the prepared potatoes to the boiled meat broth. You can cut the root vegetables into cubes or diamonds, depending on your preference. Simmer over medium heat until tender, 10-15 minutes.

If you wish, you can boil this soup in water, you will get a less saturated taste, but it will also be very tasty.

The broth can be used both fresh and frozen, we use the previously prepared broth, which I cooked the day before cooking the soup.

Onion cut into half rings or cubes. If you have a red or white onion, you can substitute the regular one. Add a little to the hot skillet. vegetable oil, add the prepared onion to the pan. Fry over medium heat until golden, 5-7 minutes.

Peel the carrots, grate on a fine grater or cut into cubes. Add the grated carrots to the golden onion and let it fry for 5 minutes. You can add vegetable oil to the pan if it seems not enough.

Whisk the eggs in a separate bowl. In this procedure, a whisk or mixer will come to your aid. Beat until an omelet-like consistency is formed. Leave in a cool place for 5 minutes.

Homemade eggs are best, they have an orange yolk and tend to taste better than store-bought eggs.

Add sautéed onions and carrots to almost ready potatoes. Stir the soup and let the vegetables boil for 3-5 minutes.

Pour the chilled eggs into the soup in a thin stream. At the same time, have time to stir with a spoon or fork so that the eggs do not gather in one big lump during cooking. Let the egg boil for another 2-3 minutes.

Finally, add thin vermicelli, you do not need to cook thin vermicelli, it will boil in hot soup and be ready.

If you don't have spider web vermicelli, you can replace it with spaghetti or another form of pasta. But in this case, it must be boiled over medium heat for 5-7 minutes.

It remains to add a little greenery - green onion feathers, dill and parsley. Boil for half a minute and turn off the fire.

Chicken soup with egg and vermicelli is ready, enjoy your lunch.

Products
For 2 servings
Chicken eggs- 2 pieces
Boiled sausage or sausages - 100 grams
Potato - 2 pieces
Carrot - 1 piece
Water - 2 glasses

How to cook egg soup
1. Pour water into the pan, put on fire and boil.
2. Peel the potatoes and cut into cubes with a side of 2 centimeters, put in water.
3. Add salt, cook for 15 minutes.
4. Cut the sausage or sausages into chips and put in the soup.
5. Break chicken eggs into a bowl and beat with a whisk.
6. Boil the soup for 5 minutes.

Cook egg soup with sausages or sausage for 30 minutes.

Soup with eggs and vermicelli

Products
For 2 servings
Chicken eggs - 2 pieces
Water - 2 glasses
Butter - 3 cm cube
Vermicelli - 1 tablespoon
Parsley - a few sprigs
Salt and ground black pepper - to taste

How to cook soup with eggs and vermicelli
1. Break chicken eggs into a bowl and beat.
2. Pour 2 cups of water into the pan and put on fire.
3. When the water boils, salt and pepper the water, add the vermicelli.
4. Put the butter and melt it in a saucepan.
5. Pour chicken eggs into a saucepan in a thin stream.
6. Boil the soup for 3 minutes, turn off and serve, sprinkled with chopped parsley on top.

Cook soup with eggs and vermicelli for 15 minutes.

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 of boiled chicken, a chopped egg in a plate and fill it with 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 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

Melted cheese and egg are a wonderful combination to combine 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 an egg can please your taste in summer and in 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 boiled or a raw egg 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 overcooked form it gives the dish a not very 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.