Soup with egg and noodles. Egg soup: recipes with photos Light egg soup

Chicken soup with egg and noodles is the first dish that you can quickly prepare and delight 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 add freshness to the noodle soup, you can add any herbs for decoration. Appetizing soup with noodles and beaten egg is quite tasty, although it consists of the simplest ingredients. The quick and easy recipe is also low-calorie and low-fat, so it won't do any harm for heavier people. In our recipe we will show the basic recipe for preparing this dish; we will cook it using ready-made chicken broth. If you do not have ready-made chicken broth, then preparing the soup will take a little longer; you need to cook the broth for 30 minutes; if you wish, you can not remove the meat, but cut it into pieces and then add it to the soup. Children will especially love this soup; potatoes, thin vermicelli and a 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;
• Onions 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 sprigs;
• Green onion 3 pcs.

How to make egg noodle soup

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

If you wish, you can cook this soup in water; the taste will be less rich, but it will still be very tasty.

The broth can be used either fresh or frozen; we use previously prepared broth, which I cooked a day before cooking the soup.

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

Peel the carrots, grate them finely or cut them into cubes. Add grated carrots to the golden onions and let them fry for 5 minutes. You can add vegetable oil to the frying pan if it seems too little.

In a separate bowl, beat the eggs. A whisk or mixer will come to your aid in this procedure. Whisk until it forms an omelette consistency. Leave in a cool place for 5 minutes.

Homemade eggs are best; they have an orange yolk and generally taste better than store-bought eggs.

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

Pour the cooled 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 large lump during cooking. Let the egg cook for another 2-3 minutes.

Finally, add thin vermicelli, thin vermicelli does not need to be cooked, it will cook in the hot soup and will be ready.

If you don't have web noodles, 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 onions, dill and parsley. Boil for half a minute and turn off the heat.

Chicken soup with eggs and noodles is ready, enjoy your lunch.

Easy and incredibly healthy chicken and egg soup is what you need for a simple lunch! Noodles or vermicelli will add satiety to it.

A simple but very tasty and aromatic soup. This soup is especially delicious with homemade chicken.

• Chicken (any parts) - 400 g;
• Potatoes - 5 pcs;
• Onion - 1 piece;
• Carrots - 1 piece;
• Raw eggs - 2 pcs;
• Vermicelli - 3 tbsp;
• Garlic - 1-2 cloves;
• Salt, ground black pepper (to taste);
• Vegetable oil - 3 tbsp;
• Bay leaf - 1-2 pcs;
• Water - 3.5-4 l.

Cover chicken (pieces) with water.

Bring to a boil, remove foam, add salt to taste. Cook over low heat for 20 minutes (if the chicken is homemade - 35-40 minutes). Cut the potatoes into small pieces.

Add the potatoes to the pan and cook with the chicken for another 20-25 minutes. Chop the onion and grate the carrots on a coarse grater. Fry in vegetable oil until soft, then add to the pan with chicken and potatoes. Also add vermicelli, bay leaf and chopped garlic.

Break the eggs into a deep container. Beat well with a fork.

Add the beaten eggs into the boiling soup in a thin stream, stirring constantly. When the soup boils again, turn off the gas. Leave the soup covered for another 10-15 minutes. Pour into plates, sprinkle with ground black pepper and herbs. Bon appetit!

Recipe 2: chicken broth soup with egg

Chicken soup with dumplings will appeal to both your older and younger household members. And its preparation will not cause you any difficulties.

• 1 kg chicken;
• 5 eggs;
• 3-4 tbsp. l. sifted flour;
• greenery;
• salt.

We wash the chicken carcass and boil it in slightly salted water until fully cooked. This will take about an hour. Attention: place the chicken in boiling water.

Boil three eggs and cool. Clean them and chop them into cubes.

Beat the remaining two eggs with a whisk and combine with the sifted flour. Mix the resulting mass thoroughly.

If you want the dumplings to be denser, mix a thick dumpling base.

When the chicken is ready, remove it from the broth and cut into portions.

Return the meat to the pan.

Lightly salt the dough and mix. Using two spoons, pinch off the dough to form dumplings and place in the pan.

After 5-7 minutes, add boiled eggs and chopped herbs to the soup. Salt it if necessary.

Boil the soup for a couple more minutes and remove it from the stove.

Chicken and egg soup is ready!

Recipe 3: Chicken soup with egg and noodles

Chicken soup with egg and noodles is a hassle-free soup that cooks very quickly. The taste is light but rich. For those who want to make the soup more hearty, you can add potatoes.

• Water – 3 l
• Chicken breast – 2 pieces (250-300 g)
• Onion – 1 pc.
• Carrots – 1 piece (if the carrots are large, then half is enough)
• Eggs – 2 pcs.
• Vermicelli – 2-3 handfuls
• Salt - to taste (about 1.5 teaspoons)
• Ground pepper - to taste
• Spices - to taste (I added dried dill, parsley, oregano and basil)

Pour water into a saucepan and put on fire. Wash the chicken and place in boiling water.

Simmer the chicken with the lid closed for 20 minutes. Once the chicken is cooked, remove it from the broth and leave to cool for 15 minutes.

While the chicken is cooling, wash and peel the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater.

Heat a little vegetable oil in a frying pan and add the vegetables. Immediately add a pinch of salt to the vegetables so that they release their juice and do not burn. Cover the pan with a lid and simmer the vegetables over low heat for 10-15 minutes.

Disassemble the cooled chicken into fibers; it is this cutting of the chicken that makes the soup the most delicious.

Place the broth back on the heat and bring to a boil. Place the shredded chicken, sautéed vegetables and vermicelli into the broth. Cook the soup for 5-7 minutes until the vermicelli is ready. If you are cooking soup with potatoes, then add the potatoes cut into strips along with sautéed vegetables and chicken, simmer the soup with potatoes for 15 minutes and only then add the vermicelli.

At this time, in a separate container, beat the eggs with a fork and add a little dried dill or parsley to them.

After the vermicelli is cooked, pour the eggs into the boiling soup in a thin stream. Stir immediately so that they disperse evenly.

Add salt, spices and pepper to the soup and stir.

Chicken soup with egg and noodles is ready. Leave it in the pan under a closed lid to brew for 5 minutes and you are ready to serve. You can decorate the soup with fresh herbs.

Recipe 4: Chicken sorrel soup with egg (step by step)

Chicken sorrel soup with eggs is a hearty, tasty and healthy first course. It is prepared quickly, and most importantly - all the ingredients are fresh from the garden with the most beneficial vitamins in their composition.

• Chicken legs - 2 pcs.
• Potatoes - 4-5 pcs.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Egg - 3-4 pcs.
• Sorrel - 2 large bunches.
• Greens - 1 bunch (dill + parsley)
• Young garlic - 1 small head
• Peppercorns - 3-4 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste

First you need to make the base - chicken broth and boil the eggs in advance. For this summer first course, I suggest chicken broth, as it will be the lightest, but at the same time it will add nutrition to the soup. And the chicken broth will be the most transparent and will harmonize beautifully with the greens.

The number of eggs can be any, for example, you can generally prepare it from 1 piece, whisking it thoroughly in a mug, and then pouring it into a hot broth to make a kind of thin web. I just love diced eggs in green sorrel soup, and for me in this case these two words (sorrel and egg) are synonymous.

To make our broth clean and transparent, do not forget to remove all the foam that rises as the water boils. The more thoroughly you clean it, the better the quality of the broth you will get.

When all the foam has been removed, it's time to season the water with salt and spices for a tasty and aromatic broth. Add 1.5 teaspoons of salt. This is enough for the meat, and we will further adjust the soup itself to taste.

You can add an onion and carrots to the bay leaf, pepper and garlic. In general, prepare the broth to your liking. You can even boil the legs in plain salted water. But for everyone to appreciate your sorrel soup, don’t skimp on the spices.

While the bird is boiling, it's time to prepare the vegetables. All of them should be cleaned, rinsed in water and cut. My cutting option is as follows: onions - into small cubes, potatoes - into medium cubes, carrots - into thin strips.

Prepare a fry from carrots and onions. In a frying pan in sunflower oil (1 tablespoon), initially fry the onion until transparent. Then pour in more oil (2 tablespoons) and add the carrots. Sauté vegetables until carrots are soft.

Allow the hard-boiled eggs to cool, then peel them. Cut them into small squares. You can use an egg slicer or do it with a knife.

Wash large bunches of sorrel thoroughly and dry them from water. Cut off long, tough stems. Cut the leaves into any width. But it’s better not to make big “rags”.

Finely chop a bunch of dill and parsley. The photo clearly shows the ratio of sorrel to other greens. Of course, the amount of dill and parsley can be increased, but don’t forget - sorrel is still a priority.

When the chicken is completely cooked, remove unnecessary spices from the broth and start adding vegetables. Next, it will not be difficult to cook the dish, since all the ingredients are almost ready, and the greens cook quickly. The potatoes go into the broth first. Let it boil and cook for no more than 2-3 minutes.

Then pour in the carrot and onion mixture.

When it boils, add chopped eggs.

Let the broth simmer a little over low heat and add all the sorrel. It immediately collapses and loses its bright green color.

Add greens after it. Boil the soup for 5 minutes. Before finishing cooking, taste it and add salt if desired.

Our dish should be eaten hot or warm enough. Cool sour cream goes perfectly with it.

Recipe 5, step by step: chicken noodle soup with egg

Chicken Noodle Soup with Eggs is a great first course to add variety to your everyday dinner table. The soup turns out very tasty, rich, aromatic. Try it, you and your family will definitely love this soup.

• Chicken wings 2-3 pcs
• Potatoes 3 pcs
• Onion 1 piece
• Carrot 1 piece
• Noodles3 tbsp.
• Chicken egg 1 piece
• Salt to taste
• Seasoning for soup to taste
• Bay leaf 1 piece
• Garlic 1 tooth.
• Water2-2.5 l
• Vegetable oil 2 tbsp.

Place chicken wings in a saucepan, add water, and bring to a boil. Add salt to the broth and cook the wings over low heat for 10 minutes.

Peel the potatoes and cut into pieces.

Chop the onion and carrots and place in a frying pan with vegetable oil.

Add noodles, soup seasoning, chopped garlic to the soup, add salt if necessary. Boil the soup for 10 minutes.

Crack the egg with a fork, add a little soup to it, stir.

Add bay leaf to the soup and pour in the egg mixture in a thin stream, stirring constantly. Boil the soup for another 1-2 minutes and turn off the gas. Let the soup brew for 10-15 minutes. Pour the finished soup into bowls and serve.

Recipe 6: sorrel soup with chicken broth and egg

It's fast, tasty, healthy. Amazing taste - with a pleasant sourness. And lots of fiber!

• chicken - half;
• potatoes - 3 pcs;
• carrots - 1 piece;
• onion - 1 piece;
• sorrel - 100 grams;
• bay leaf - 2 pcs;
• salt - to taste;
• seasonings - to taste;
• chicken eggs - 1 piece;
• green onion - to taste;
• garlic - 2 cloves.

Cook the broth.

We take out what was cooked in the broth.

Chop the potatoes and throw them into the boiling broth.

We cut the carrots.

Chop the onion.

Fry the carrots and onions in sunflower oil and when the potatoes are almost ready, add them to the pan. You can add a washed bay leaf for flavor.

Add finely chopped boiled meat to the soup.

Let's not forget about the eggs and set them to boil. And let's start working with sorrel, wash it well and dry it.

I don’t know how much sorrel is needed in grams, but I buy at least 2 bunches from my grandmothers, and preferably 3. We chop it finely. I like to cut into strips rather than cubes (but this is purely a matter of taste).

Chop green onions or any herbs and garlic.

When the soup is ready (the potatoes are soft, you are satisfied with the taste of “salt”) - add sorrel, herbs and garlic. Literally half a minute and turn off the soup. Why do we need to overcook our greens? Let's keep maximum vitamins in it.

Mix. The soup is ready.

Without an egg, this soup will lose all its charm. You can add the raw egg directly to the pan, whisking it lightly, as you would for an omelette. Or you can do as I did - put the egg directly on everyone’s plate. So:

Recipe 7: Chicken noodle soup with egg

• Large chicken thigh – 2 pieces
• Potatoes – 1 piece, larger
• Carrots – 1 piece, small
• Onion – 1 piece, small
• Vermicelli small
• Chicken egg – 1 piece
• Salt, black pepper, bay leaf, herbs

Prepare the broth. Pour cold water over the chicken and bring to the boil. As soon as it starts to boil, reduce the heat to thoroughly remove any foam that forms. It is important that it does not boil over immediately, otherwise all the scum will remain in the broth. When the scale has stopped collecting, you can immediately salt it well; if there are still foams, they will rise to the surface.

When it boils well, add a whole potato, onion, carrot (I cut it into several pieces to make it boil better), bay leaf and black peppercorns into the broth and cook until the chicken is cooked, about 40 minutes.

Remove the onion, potato and carrot from the broth and discard the onion. Mash the potatoes and carrots well with a fork into a paste and add them back to the broth.

Remove the meat, cut into small pieces and return to the pan. Bring everything to a boil. Then add vermicelli, it cooks very quickly, simmer for about 5 minutes.

During this time, break the egg into a bowl and shake well with a fork. Add to the boiling soup, stirring vigorously, the egg will immediately curdle. Add the greens, let simmer for three minutes and you're done!

Recipe 8: chicken soup with potatoes and eggs (with photo)

This soup is suitable for anyone who is sick, because after hot chicken broth you will feel much better and you will feel warm inside.

• soup set 1 piece
• potatoes 500 g
• horns 100 g
• onion 1 piece
• salt to taste
• egg 2 pcs
• greens to taste

Let the soup set simmer, periodically skimming off the foam. Advice: it is better to remove the foam with a strainer rather than with a spoon, because with a sieve you do not reduce the broth and clean it better than with a spoon.

Salt the water.

Cut the potatoes into small cubes.

All recipes are carefully selected by the culinary club of the website website

Calories: Not specified
Cooking time: Not indicated

Potato soup is a basic recipe, and once you master it, you will be able to prepare a whole range of first courses derived from it. It is enough to change or add just one ingredient, and we will get a completely new dish: potato soup with eggs, with rice, with noodles, buckwheat, beans. If you make it a little more complicated, you can cook it with meatballs (there is a lot to choose from - fish, meat, chicken, with rice, herbs), with dumplings, dumplings. And all of these, mind you, are options for quick, simple and budget-friendly dishes that require everyday ingredients.
Potato soup with eggs can be prepared in two ways. The first one - this is what we will cook - this is when a raw egg is poured into the soup and quickly stirred. The result is egg flakes that thicken the soup. The second option is for those who don’t like egg “fringe” on the plate. In this case, hard boil the egg, cut in half and add to each serving of soup.
The number of vegetables and their proportions in the soup are not important. The following is important: at the moment when the potatoes and other vegetables are completely ready, pour the beaten egg into the soup in a thin stream, while constantly stirring the soup with a spoon. The egg will cook instantly and egg flakes will form in the pan.

Potato soup with egg - recipe with photo.

To prepare we will need:

- water (or vegetable, chicken, meat broth) – 1.5 liters;
- potatoes – 3 pcs (medium size);
- carrots – 1 piece;
- onion – 1 small onion;
- egg – 1 pc;
- salt - to taste;
- dill or parsley - for serving;
- sour cream - for serving.

Recipe with photos step by step:

Place a saucepan with water or broth on low heat. While the water is boiling, we have a few minutes during which we will have time to peel and cut the potatoes. Cut the peeled and washed potatoes into plates 1.5-2 cm thick, then cut each into strips.

As soon as the liquid in the pan begins to boil, add the chopped potatoes to the pan. We wait until the water (broth) boils again, adjust the heat so that the contents of the pan barely boil, and prepare other vegetables.

Peel the onions and carrots. Cut the onion in half, cutting each half into small cubes or half rings. To prevent the onion from stinging your eyes, wet the knife under cold water. Cut the carrots into circles, then cut into 4 parts.

Cook the potatoes until almost done (7-8 minutes from the moment of boiling). Add chopped vegetables to almost finished potatoes. Let the soup boil again, add salt to taste and cook for another 7-8 minutes until the vegetables are fully cooked.

In a bowl or plate, beat the egg with a fork; it is not necessary to achieve homogeneity. Before adding the egg, check the potatoes and carrots for readiness. When pressed, the vegetable pieces should break easily.

Pour the egg into the boiling soup in a thin stream, stirring constantly with a spoon. If you don't like large flakes, add a little water to the beaten eggs in a bowl and pour this mixture into the soup. In this case, the egg flakes will be small. After adding the egg, bring the soup to a boil and turn off the heat. Cover the soup with a lid and let it brew for 5-6 minutes.

Potato soup with eggs is best served with sour cream and aromatic fresh herbs. Any bread, at your discretion. You can bake

I would like to offer you a soup with eggs and noodles. This soup is very light, dietary and young children really like it. This is almost a vegetable soup, and only the inclusion of an egg in its composition prevents it from being classified in this category.

It contains no meat at all, so I consider it dietary. But, you may notice that this soup contains fried onions and carrots. The question immediately arises: “What kind of diet is it?” It seems to me that recently everyone has begun to look at fat in foods as enemy No. 1. But this is a big mistake, because our body also needs fat, especially women. And in soups and dishes where carrots are present, this is especially important, because carrots are digested only when consumed together with fat. But there is an important condition: do not eat soup that contains potatoes and noodles with meat. It is this combination that will contribute to the accumulation of fat.

Ingredients for making egg and noodle soup:

• 1 egg
• 1 onion
• potatoes 3-4 pcs
• 1 carrot
• vermicelli
• parsley, dill
• vegetable oil

Making soup with egg and noodles.

Peel the potatoes. Cut into small cubes and rinse in cold water. Place a pan of water on the fire. When the water boils, add salt and add the chopped potatoes.

If it's not a puree soup, I like the potatoes in the soup to be chunky. But, if you are making egg soup for small children, then it is better to mash the potatoes.

While the potatoes are cooking, prepare the frying. Finely chop the onion. Place the frying pan on the fire. When it warms up, pour in vegetable oil. Add chopped onion to the pan.

How to fry onions? It depends on your taste impressions. I like the onions to be fried. Then it, together with the carrots, gives the soup a very beautiful color. But it shouldn't be overcooked. The golden mean is important here.

When the onion is fried, add the carrots, grated on a coarse grater. Once you add the carrots, they will produce juice. And the onions will no longer fry. I prefer to use grated carrots because they cook so quickly. Let's put it out for a couple of minutes.

If the potatoes are boiled, then add ready-made fried onions and carrots to them. The soup immediately acquires a beautiful color. Cook for 1-2 minutes.

Break the egg into a plate. You need to beat it with a whisk until it becomes homogeneous.

Pour the beaten egg in a thin stream, stirring the soup very quickly with a fork or spoon. Please pay close attention to this point. If you pour the beaten egg into the soup without stirring, it will turn into one big lump. And we need to get egg flakes. Therefore, stir the soup well when adding the egg.

Add vermicelli. I always use small vermicelli in soup.

Cut the greens and add to the soup. When the soup boils, cover the pan with a lid and turn off the heat. The soup should sit for 10 minutes. I want to clarify a little. I use small vermicelli. If the vermicelli is cooked until tender, then in the hot soup it becomes limp and the soup turns into porridge. I pour noodles into the soup and immediately turn it off. In 10 minutes the vermicelli is ready.

Bon appetit!

Write in the comments, I am very interested in your opinion.

Soup with egg and noodles is an excellent dietary option. light soup. Small children love this soup.

Even familiar and seemingly unremarkable dishes can delight you with an unexpected taste when you add a single, previously unused ingredient. For example, what can surprise ordinary chicken soup? With an egg, it becomes a completely new, in some ways even exquisite, dish. And the options for its preparation will interest even experienced chefs.

Fragrant egg soup

Take a chicken fillet, cut it into pieces, put it in a pan with three liters of cold water (for a third of a kilogram of meat) and cook until almost done, removing the foam. A large carrot, onion and parsley root are coarsely chopped and fried without adding any fat or oil - dry. Then they are placed in chicken breast soup along with salt, peppercorns and laurel leaves. While it is cooking, two eggs are boiled in a bowl, cooled and cut in half. The caught meat is cut into pieces, placed on plates, and poured into soup. Half an egg is dropped into each serving. And everyone sits down at the table.

Tomato soup with egg and mushrooms

The chicken is cooked until half cooked, removed and cut into proportional pieces. Almost all of the broth is poured into a separate container - less than a glass remains at the bottom of the pan. The cut carcass is returned to it, two chopped onions and champignon slices are placed on it (the number of mushrooms depends on your attitude towards them). The future chicken soup with eggs is simmered over low heat until the onion becomes transparent. At this point, the reserved broth is poured into the pan and the cubes of four peeled tomatoes are placed. After a few minutes, two eggs are poured into the soup. You need to stir continuously to get long threads. Just before serving, the dish is seasoned with cilantro, parsley and chopped garlic.

Cream soup with poached egg

A very unusual and interesting recipe! Chicken soup with poached eggs does require some finesse, but the results are worth the effort. First, cook the fillet broth - it should be a little more than a liter. Then the meat is removed and can be used, for example, for navy-style pasta. And cubes of half a kilogram of potatoes and lightly fried garlic (a whole head, the cloves of which are crushed with a knife) are dropped into the broth. When it boils, it is left on the stove for a third of an hour. During this time, you need to have time to deal with the eggs. You need to take four of them and break each one into a separate cup so as not to damage the yolk. Water is boiled in a narrow but deep saucepan and a shot of vinegar is poured into it. Use a spoon to twist a water funnel into which the egg is poured. After two minutes, when it is covered with a white film, it is carefully laid out on a napkin to drain the water. And then the next egg is processed. The cooked soup is poured into a blender and pureed along with a glass of cream. It is poured into plates, a poached egg is dropped into each, pierced, and the whole thing is sprinkled with pepper. As you can see, chicken soup with eggs can be prepared in different ways! And we haven't run out of recipes yet.

Italian stracciatella soup

The name translates as “rags” and reflects the type of eggs introduced into it. But don’t be scared: Italian chicken soup with eggs is not only tasty, but also beautiful. For it, take two thighs and boil them with a whole onion, salt, large pieces of carrot and celery root. The broth should simmer for about half an hour and turn out very strong - this is the main key to success. The finished chicken is removed and separated from the bones. Vegetables are thrown away - they are only needed for flavor. We zest the lemon and squeeze the juice out of it. Two eggs are beaten with a grated piece of Parmesan and poured in a thin stream into the boiling strained broth with continuous stirring with a whisk to form flakes. The meat is returned to the almost finished chicken soup with egg; it is seasoned with zest, juice and chopped parsley. After two minutes it is removed and eaten immediately. It doesn't taste as good when it's cooled down.

Chicken noodle soup

Not everyone is ready to make do with low-ingredient recipes. Many people think that without the grounds, the first meal turns out to be unsatisfying. Adherents of the classics can cook soup with pasta. It’s better, however, not to take horns or shells, but noodles - either simple egg or “nest” noodles. Chicken breast can be used as a base for the broth. Noodle soup with egg is complemented by potatoes if you are not ready to give up the usual ingredient. In this case, the chopped tubers should be placed in the pan about ten minutes before the noodles. Just before removing from the heat, an egg is poured in, just as the Italians do. If you don't stir quickly, you'll end up with strings; they look better with pasta. And at the very end the chicken is added.

Egg pancake soup

We have already looked at different ways to combine broth and eggs. But the latter are often used to make an omelet. So why not combine the two dishes? This is quite possible and very tasty. A step-by-step recipe for chicken soup with original filling will look like this:

1. Half a kilo of chicken with onion is cooked for about an hour. The meat is cut, the broth is filtered.
2. Thin carrots are cut into slices, about five potatoes are cut into cubes. Vegetables are placed in a pan. The future soup is salted.
3. While waiting for readiness, two eggs are beaten well and poured onto a greased frying pan in the form of a pancake, so that it spreads over the entire surface. It is fried very quickly and covered so that it remains soft.
4. The omelette is rolled up and cut into narrow slices.
5. And most importantly - presentation. Each plate is served with an egg roll and chicken. All this is poured with soup and sprinkled with parsley and dill.

Enjoy your lunch!