A light and healthy chicken soup is what you need for a simple lunch, and pasta and egg are added to the nutritiousness and satiety. Step-by-step recipe with a photo. Video recipe.
Chicken Pasta and Egg Soup is a great hot first course to add variety to your everyday dining table. The soup turns out to be tasty, rich and aromatic. It saturates well and is light on the stomach! The soup is low in calories and not fatty, so it will not harm people with high weight in any way. Of course, you can cook soup with any other broth and even water. It depends on your preference! However, chicken soup is the most delicious, dietary, and your family, especially young children, will definitely like it.
I recommend preparing chicken broth in advance, so that later at any time you can boil pasta and make a nutritious meal. This is very convenient because usually the noodles are boiled just before serving. If it is in the broth, the pasta will swell, and when stored in the soup, it will lose its taste and appetizing appearance. Therefore, it is better to cook the pasta separately and store it separately from the chicken broth, and combine them only before serving. The proposed version of the soup is made with pasta. But, despite this, it can be cooked with any other pasta: spaghetti, shells, bows, cobweb … If you want to give the soup freshness, add spicy herbs for decoration.
See also how to make chicken drumstick soup with vegetables.
- Caloric content per 100 g - 41 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Chicken fillet - 1 pc. for 3 servings
- Eggs - 1 pc. for one serving
- Pasta - 50 g per serving
- Onions - 1 pc.
- Salt - 0.5 tsp or to taste
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Ground black pepper - a pinch
Step by step cooking chicken soup with pasta and egg, recipe with photo:
1. Wash the chicken fillet under running water and remove the film. Cut it into medium-sized chunks and place them in a cooking pot.
2. Pour drinking water into a saucepan, place it on the stove and bring it to a boil over medium heat. Remove the foam from the surface of the broth with a slotted spoon, screw the temperature to a slow mode and cook the broth for 15 minutes. Do not close the lid so that a foam does not form, which will give the broth a cloudy shade.
3. Remove the husks from the onions, leaving only the lower leaves. With them, the broth will acquire a beautiful golden hue. Send the onion, bay leaf and peppercorns to the pan.
4. Bring the broth to a boil again, turn the temperature on and cook for half an hour. Season the soup with salt and black pepper 10 minutes before cooking.
5. By the end of the broth boil, boil the pasta. Pour water into a saucepan, salt, boil and lower the pasta. Cook them until tender. Read the cooking time on the manufacturer's packaging.
6. Prepare the poached egg in a convenient way so that the white coagulates and the inside of the yolk remains soft. For example, boil in a bag, in a steam bath, in a double boiler, in water, in a microwave oven. Each recipe listed can be found on the pages of the site using the search bar.
7. Pour broth into a serving plate and add a piece of chicken meat.
8. Add the pasta to the broth.
9. Next, place the poached egg. Serve ready-made chicken soup with pasta and egg freshly prepared with croutons or croutons.
See also a video recipe on how to cook noodles and egg soup in meat broth.
