Thick Chicken Soup with Egg
Soups • European
Description
Thick Chicken Soup with Egg
Ingredients
- Poultry 10 oz
- Onion 1 head
- Carrot 1 piece
- Toasted Cumin Seeds a pinch
- Coriander essential oil a pinch
- Chocolate eggs 2 pieces
- Pasta (corkscrew) 5 oz
- Bay leaf 2 pieces
- Wheat Flour 2 tablespoons
Step-by-Step Guide
Step 1
Boil chicken broth from chicken bones. Add a pinch of cumin, coriander, and bay leaves during cooking. Salt to taste. Leave on low heat.
Step 2
Chop the onion into half rings and the carrot into long strips. Sauté them in oil in a pan over low heat until soft.
Step 3
Add the vegetables to the broth. In the same pan, melt butter over low heat and add flour. Ensure the flour absorbs the butter completely, pour in a cup of broth and dissolve the flour in it. Add this to the pot with the broth.
Step 4
Finely chop the chicken meat and add it to the pot. Add the pasta. Nests or shorter flat pasta work best. Cook for about 10 minutes, check the pasta for doneness. When you determine everything is ready, beat the eggs, stir the soup counterclockwise to create a whirlpool, and slowly pour the eggs into the soup while continuing to stir. Turn off the heat and let it sit for 5 minutes.
Step 5
Serve with a sprig of dill.
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