Chicken soup with egg drops

Name: Chicken soup with egg drops - Noemi F.
Ingredients: a country chicken (I stopped the thighs and breast for a dish) 2; 3 onions 1 carrot 1 parsnip root 1 parsley root delikat home; made tomatoes a handful of noodles 1 egg fresh parsley (a bunch)

Soups - Chicken soup with egg drops by Noemi F. - Recipia

Chicken soup with egg drops starts with a country chicken, cut into pieces and simmered slowly until the meat easily falls off the bone. I usually save the thighs and breast for another dish, while the rest of the chicken goes into the soup. The vegetables are added gradually, and at the end, noodles and beaten egg complete the broth. It’s a simple soup with common ingredients, but it requires time for the chicken to cook properly. Quick Info Total time: not specified exactly; the chicken simmers for at least about an hour, depending on how tender it is Preparation time: not specified; includes washing, cutting, and chopping the vegetables Cooking time: about an hour for the initial boiling of the meat, then additional time for the vegetables, tomatoes, and noodles Servings: not specified in the original recipe and depend on the size of the chicken and the amount of water used Difficulty: easy Recipe type: homemade soup, suitable for lunch Ingredients One country chicken 2-3 onions 1 carrot 1 parsnip 1 parsley root Homemade tomatoes, to taste Delikat seasoning, to taste A handful of noodles 1 egg 1 bunch of fresh parsley Water, as needed for boiling the chicken Preparation method 1. Thoroughly wash the chicken and cut it into pieces. If you want to save certain parts for another dish, set them aside before boiling the rest. In my case, I kept the thighs and breast for another meal, and used the other pieces for the soup. 2. Place the meat in a pot and cover it with water. Allow it to start boiling over medium heat. As foam forms on the surface, remove it with a skimmer or spoon. It’s good to do this several times while foam accumulates. 3. Once you’ve skimmed the foam, let the chicken simmer for about an hour. The time is not fixed, as country chickens can vary in cooking time. Check the meat occasionally; some pieces may become tender sooner, while others may need more time. 4. In the meantime, wash the vegetables. Finely chop the onion and carrot. The parsnip and parsley root can be cut into larger pieces, especially if you prefer to remove them before serving. In this recipe, I put them whole or in large pieces into the pot, then remove them after they’ve imparted their flavor to the broth. 5. When the meat is sufficiently cooked, add the chopped onion and carrot, along with the parsnip and parsley root. Allow the soup to continue simmering until the vegetables are cooked and the meat is almost tender. 6. Add the homemade tomatoes. The amount can be adjusted according to your taste for the soup. Also, add Delikat seasoning, again to taste, and continue boiling. 7. Check the meat again. When it’s cooked, add a handful of noodles. Let the soup simmer for another 5-10 minutes, just enough for the noodles to cook. There’s no need to leave it longer than necessary, as they can become too soft. 8. Separately, beat the egg well with a fork. After turning off the heat, you can pour it directly into the pot and stir. For more visible egg drops, first pour a few tablespoons of hot broth over the beaten egg in a small bowl and mix. Then, slowly pour the egg into the soup while stirring gently. This method helps the egg to coagulate into small strands and distribute better in the broth. 9. Finally, season the soup with chopped fresh parsley. Taste to see if it needs more Delikat. The parsnip and parsley root can be removed before serving if they were added in large pieces. Why I make this recipe often I make this soup when I have a country chicken and want to use all the parts efficiently. The meat and root vegetables give flavor to a simple broth, while the noodles and egg make it more substantial. The recipe is easily adaptable based on the size of the chicken, without needing many ingredients. I also like it because I can use the thighs and breast separately for another dish, while enough flavorful pieces remain for the soup. The only thing that shouldn’t be rushed is the cooking of the meat. Tips A country chicken may need more time than a store-bought one. Check the tenderness of the meat; don’t rely solely on the indicated time. Skim the foam from the surface as it forms. If you don’t have a skimmer, you can use a regular spoon. If you want to remove the parsnip and parsley root, cut them into larger pieces. This way, you can easily take them out without searching through the entire soup. Homemade tomatoes can vary in acidity and consistency. Add them after the meat is nearly cooked and adjust the taste at the end. Noodles should only be added after the meat and vegetables are almost ready. After adding, 5-10 minutes of boiling is sufficient, according to the recipe. For more uniform egg drops, mix the egg with a few tablespoons of hot broth before pouring it into the pot. If you pour it directly, the result will still be correct, but the egg pieces may be larger or more irregular. Substitutions Parsnip and parsley root are part of the vegetable base of the recipe. If one is missing, the soup can still be made without that ingredient, but the flavor will not be identical to the original. Homemade tomatoes are those used in the original recipe. No exact quantity or alternative is specified, so it’s best to use the amount of tomatoes you have and adjust to taste. Variations You can keep all the pieces of meat in the soup or set aside the thighs and breast for a separate dish, as I did. Fresh parsley can be added directly to the pot at the end or added to the bowl, depending on how you prefer to taste it. If you want the egg in finer strands, beat it well and pour it slowly into the hot broth while stirring. For larger pieces, pour it more quickly and stir less. Serving ideas The soup is served hot, garnished with fresh parsley. The amount of noodles can be adjusted based on how hearty you want it to be, but the basic recipe uses just one handful. Before serving, you can remove the large pieces of parsnip and parsley root. The meat remains in the pot unless you chose to separate it for another dish. Frequently asked questions How long should the country chicken boil? In the basic recipe, the chicken is left to boil for about an hour after skimming the foam, but the time may vary. Check the meat directly, as some country chickens take longer to boil. The soup is ready when the meat is tender and thoroughly cooked. When are the tomatoes added? The tomatoes are added when the meat is nearly cooked, after the vegetables have boiled. Then Delikat is added, and boiling continues until the meat is done. How are egg drops made? Beat an egg with a fork. After turning off the heat, you can pour it directly into the pot and stir. For a better-distributed result, first mix the egg with a few tablespoons of hot broth, then pour it into the soup. Can the root vegetables be removed from the soup? Yes. The parsnip and parsley root can be put in larger pieces and removed after they have boiled. The onion and carrot can remain in the soup, as they are finely chopped. When are the noodles added? Noodles are added after the meat is cooked and simmered for another 5-10 minutes. The egg is added after turning off the heat. Nutritional values The values are approximate, as the weight of the chicken, the amount of water, the proportion of meat remaining in the soup, and the quantity of noodles or tomatoes used are not specified. For an average serving of soup with meat and noodles, the estimate may be: Calories: approximately 220-350 kcal Protein: approximately 20-30 g Fat: approximately 8-18 g Carbohydrates: approximately 12-22 g Fiber: approximately 2-4 g The difference mainly comes from how much skin and meat remains in the serving, as well as the amount of noodles. A soup made from leaner pieces of chicken will have less fat than one that retains skin and fattier pieces. Storage and reheating The soup can be stored in the refrigerator in a covered container after it has cooled. Because it contains noodles and egg, the texture may change if kept too long, and the noodles will gradually absorb the broth. When reheating, warm only the amount you plan to serve. You can use low heat and stir gently, avoiding allowing the soup to boil vigorously. If the noodles have absorbed a lot of broth, the consistency will be thicker than on the first day.

Chicken soup with egg drops

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