Quick Chicken and Egg Soup for the Family

Budget-friendly, easy, simple — for lunch for children and adults! Chicken and egg soup is a great choice when you need to quickly feed the family. It is not only fast, but also very tasty; your family will probably ask for more! The soup can be used as a base, adding different vegetables and spices each time.
cook time: 1h
Ruby Colston
Quick Chicken and Egg Soup for the Family

Nutrition Facts (per serving)

37
Calories
1g
Fat
3g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Eggs 2 pc
Potato 2 pc
Carrot 1 pc
Vegetable oil 20 g
Dry spices to taste
Chicken fillet 200 g
Lentils 0.3 cup

Recipe instructions

Step 1

Step 1
How to make soup with egg and chicken? Take any part of the chicken. I use chicken fillet. Pour water over the chicken, put on the fire and bring to a boil. When boiling, skim off any foam that forms. Boil the chicken in boiling water for 30 minutes. Then remove it from the broth and cut it into pieces (separate it from the bones).

Step 2

Step 2
Strain the broth and return the chicken to it. Place back on the heat and bring to a boil.

Step 3

Step 3
Separately, boil the eggs in boiling water for 5-7 minutes. Peel the potatoes and cut into pieces. Add potatoes, chopped eggs and some lentils to the boiling broth. Cook for 10 minutes.

Step 4

Step 4
During this time, peel the onions and carrots. Grind them and fry for 3-4 minutes in a hot frying pan with the addition of a small amount of vegetable oil.

Step 5

Step 5
Add the roast to the soup. Add a little salt and spices to the pan to taste. Remove the finished soup from the heat and cover with a lid. Let it stand for a while. Pour the soup into bowls and invite everyone to the table. Bon appetit!

Additional rubrics

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