Chicken noodle soup with egg dressing
Cooking time:
35 minutes
Active time:
10 minutes
Complexity:
Easy
Very simple and quick soup! This recipe will help you out if it's time to dine, loved ones ask for homemade food, and you didn't have time to do the first one. Of course, you can make the stock beforehand and boil the chicken for this soup, peel and chop the carrots... Or you can order our frozen broth, sous-vide chicken breast and carrots already diced - and you will also get a delicious homemade soup.
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5
Recipe for Chicken Noodle Soup with Egg Dressing
Ingredients for 3 servings
vegetable egg noodles
150 g
chicken breast fillet with Provencal herbs
100 g
chicken broth
1 L
frozen carrots
40 g
rusk herbs and garlic
50 g
egg
2 pcs.
butter
40 g
fresh parsley
5 g
salt
2 g (1/3 tsp) or to taste
Step 1/6
Remove the butter from the fridge about 15 minutes before making the soup to soften. Dice the breast fillets.
Step 2/6
Bring the chicken broth to a boil, add the carrots and chicken and cook for 2-3 minutes.
Step 3/6
Add the noodles, stir and cook for another 5-6 minutes.
Step 4/6
Boil hard boiled eggs, cool and peel. Cut each egg into 4 parts, finely chop the parsley.
Step 5/6
Put the eggs and softened (not melted!) Butter in a glass of blender. Add 50ml stock.
Step 6/6
Grind with a blender until smooth. Add chopped parsley, mix. Put in a saucer and serve as a dressing for the soup along with the crackers.
Ingredients for 3 servings
vegetable egg noodles
150 g
chicken breast fillet with Provencal herbs
100 g
chicken broth
1 L
frozen carrots
40 g
rusk herbs and garlic
50 g
egg
2 pcs.
butter
40 g
fresh parsley
5 g
salt
2 g (1/3 tsp) or to taste
Nutritional value per 100 g
Calories
149 kcal
Proteins
8 g
Fats
6 g
Carbohydrates
16 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g
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