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Recipes for egg dishes would be incomplete without egg soups. An egg is added to the soup or beaten with a whisk during cooking.

It becomes like thin fibers in the broth, but the second option is to add a hard-boiled egg, portionwise, cut in half or into quarters.

We will look at soups with different options for added egg.

Egg soup recipes

The ingredients in this recipe are for 4 servings:

• 1 small onion
• 250 grams of fresh sorrel (can be replaced with spinach)
• 1.6 liters beef broth
• 400 - 500 grams of boiled beef
• ½ tsp. freshly ground nutmeg
• ground white pepper, or soup seasoning mix
• 30 grams butter
• 8 slices rye bread
• 100 grams of sour cream (more or less is possible)
• 4 hard-boiled eggs

Preparation:

1. Pour the broth into the pan and bring to a boil. Add finely chopped onion, nutmeg and other spices to taste. Cook for about 7-9 minutes over medium heat.
2. Add chopped boiled beef to the broth.
3. Rinse the sorrel in cold water, then chop finely or coarsely, however you like to eat it. Follow the beef into the soup. Cook for about 3 minutes.
4. Fry the bread slices in butter and place on a plate and serve with the soup.

Pour the soup into bowls, add one quartered egg to each serving (for children, you can cut the eggs into cubes). Add sour cream (optional).

Note: If you require a more nutritious soup and will not be preparing the second one, you can add finely chopped potatoes (200 grams) at the very beginning of cooking.

Simply add the potatoes first to the broth and simmer for about 10 minutes before adding all the other ingredients as per the recipe.

In Chinese culture, a lot of attention is paid to soups and broths; all ingredients must be fresh and it is advisable to prepare them for one time only, that is, the soup should be eaten immediately and not left in the refrigerator.

Ingredients:

• 3 eggs, lightly beaten
• 800 ml homemade chicken broth
• 1 tablespoon cornstarch
• ½ teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 10 grams green onions, chopped
• ¼ teaspoon white pepper
• ¾ cup shredded Shiitake or Enoki mushrooms (available at many supermarkets)

Cooking method:

1. Pour half a glass of broth into a bowl and dissolve cornstarch in it.
2. Pour the rest of the chicken broth into the pan, add ginger, soy sauce, green onions, mushrooms and white pepper. Bring to a boil and then pour in the broth with starch, stir, bring to a boil again and reduce heat.
3. Slowly pour the beaten eggs into the pan and stir the soup.
4. When serving the soup, sprinkle green onions on top.

Ingredients:

• 2.2 kg chicken
• 2 leeks
• 2 celery sticks
• 2 carrots
• 2.5 cm fresh ginger root
• 1 head of garlic
• 9 small potatoes
• small bunch of cilantro
• small bunch of green onions
• 2 red hot peppers
• juice of 1-2 limes (to taste)
• 6 hard-boiled eggs
• 2 limes cut into wedges
• 1 avocado, sliced ​​and sprinkled with lime juice

Preparation:

1. Wash the chicken, pat dry with paper towels and place in a large saucepan and surround with chopped leeks, celery, carrots, ginger and garlic. Add enough water to cover the chicken and bring to a boil.
2. Then reduce heat and cook for about three hours. The chicken should be very tender and the broth should be golden.
3. Carefully remove the chicken from the broth and strain the broth. Place the peeled potatoes, uncut, in the pan and pour in the strained broth. Cook for about 25 minutes.
4. Meanwhile, cut the chicken so that you have 6 large pieces, chop the rest of the meat finely.
5. Once the potatoes are cooked, remove the pan from the heat and add the green onions, cilantro, pepper and lime juice to taste. Add chicken and stir.
6. Serve the soup with half a hard-boiled egg, avocado slices and a slice of lime.

Note:

If you have gastrointestinal diseases or a child will eat the soup, add only half a hot pepper.

Egg soup is not only a variety of ingredients, but also interesting new technologies for preparing eggs that are so familiar to us. Most often we use conventional cooking technology. But this is far from the only way to prepare eggs for soup. They can be added to the soup using the poaching technology or separately from the whites and yolks. The second method is less common, because quite labor-intensive and time-consuming.

The soups themselves have earned the reputation of being a protein dish and are very popular among athletes or people on a protein diet, but not only that. Children and adults love soups with eggs. After all, there are recipes for quick cooking, as they say, in a hurry, or those that you need to tinker with, there are hot or cold types. But the result is the same - the soup turns out original and tasty.

Poaching eggs for soup: pour 70% of the finished soup broth (hot) into a deep bowl. Add a little wine vinegar or lemon juice, whisked with 1 tbsp. olive oil. Break the egg and place it on a saucer, then lower the egg into the now slightly cooled broth. This is how the egg soup will reach the peak of perfection. The eggs in it will not be gray and float on top of the dish, but will sink to the main thickness of the soup and acquire a bright yellow color.

How to cook egg soup - 15 varieties

Soup with egg and chicken “Chikhirtma”

Soup with egg and chicken called “Chikhirtma” is a light, original and simply delicious first course. The soup turns out thick and rich, even without adding vegetables. This dish came to us from Georgia.

Ingredients:

• Chicken leg 1 pc.
• Eggs 3 pcs.
• Onion 1 pc.
• Flour 3 tbsp.
• Vegetable oil

Preparation:

Cook the chicken leg in salted water with spices.

Spices that go well with egg dishes: chives, cumin, curry, tarragon, hot red pepper and thyme.

Finely chop the onion and fry it together with flour in vegetable oil. When ready, add to the soup.

Remove the chicken from the broth, separate the meat from the bones, and chop it. Beat the eggs. Then add them into the soup in a thin stream. Return the meat to the soup.

Georgian egg soup is ready.

Soup with egg and mussels “Sea pier”

Soup with egg and mussels is simply an incomparable culinary masterpiece. To prepare such an exquisite dish you will have to work a little, but the result will exceed all expectations, because seafood soups are very nutritious and healthy.

Ingredients:

• Potatoes 400 g
• Eggs 4 pcs
• Butter 25 g
• Cream 35% 100 ml
• Mussels 300 g
• Cod fillet 300 g
• Salmon fillet 300 g
• Leek 1 pc.
• Onion 1 pc.
• Carrot 1 pc.
• Fish broth 1 l
• Dry white wine 100 ml
• Chives

Preparation:

Coarsely chop the vegetables: leeks, onions, potatoes and carrots, place on a baking sheet and bake with butter at 220° until soft.

Boil the mussels in salted water for 4 minutes, or in shells.

If you have mussels in shells, you need to cook them for 8-10 minutes, until the shells are completely opened. We take out the finished mussels and clean them.

To get rid of sand that may be present in mussel shells, you need to soak the seafood for 1 hour in cold water with the addition of 2 tbsp. corn flour.

Boil fish cut into pieces in mussel broth. When the fish is ready, remove the fish and pour wine into the broth, cook until half the liquid has evaporated.

In a separate bowl, beat the cream with the yolks, then add to the broth. We wait until the soup almost boils and turn it off.

When serving, the fish is initially placed on a plate, then baked vegetables are placed on top of the mussels and poured with creamy egg broth.

When serving, sprinkle with green onions.

Egg and Blue Cheddar Soup

Italian stracciatella soup is ideal for those times when you urgently need to make something quick and satisfying from the simplest ingredients you have in the refrigerator.

Ingredients:

• Meat broth 0.5 l
• Eggs 2 pcs.
• Semolina
• Blue cheese 50 g
• Lemon
• Parsley

Preparation:

Beat the eggs with a whisk along with the crumbled cheese. Pour semolina into the meat broth heated to a boil and stir constantly; after 3 minutes, when the semolina swells, pour in the egg mixture, stirring very quickly, salt and pepper to taste.

The faster the soup is stirred, the finer the egg flakes will be in the soup.

When serving, sprinkle with lemon and garnish with finely chopped herbs.

Swedish vegetable soup with egg and cauliflower contains only 214 kcal. This dish is called “Engamot”, which means food from the fields. From the name it is clear that this is a vegetable soup, but it also contains a dressing of cream, milk and eggs, which makes this soup tender and creamy.

Ingredients:

• Cauliflower ½ pcs.
• Carrots 3 pcs.
• Potatoes 3 pcs.
• Leeks ½ pcs.
• Green peas 100 g
• Spinach 100 g
• Vegetable broth 1 l
• Milk 200 ml
• Eggs 2 pcs.
• Cream 150 ml
• Greenery

Preparation:

We prepare the vegetables: we separate the cabbage into inflorescences, coarsely chop the carrots, leeks, and potatoes. Chop the greens.

Place the prepared vegetables into the vegetable broth. Salt and pepper to taste. When ready, add fresh spinach and peas.

Make the dressing: beat milk, cream and eggs. Add this mixture to the soup. In the future, the soup cannot be boiled; it only warms up.

When serving, sprinkle with herbs.

The fastest soup possible is egg and tomato soup. Ready in 15 minutes. Therefore, with a minimum of ingredients in the refrigerator, you can use this recipe.

Ingredients:

• Eggs 3 pcs.
• Tomatoes 3 pcs.
• Green onion 1 bunch
• Garlic 4 cloves
• Vegetable oil

Preparation:

Place finely chopped tomatoes in a heated frying pan with vegetable oil, simmer until excess liquid evaporates, squeeze the garlic through a press.

Beat the eggs with a whisk and pour into the tomatoes in a thin stream, salt and pepper to taste. Simmer for another half minute and sprinkle with green onions.

Soup with egg and mushrooms is hearty. It can be served as a cream soup with potatoes or as a liquid dish. Both options are tender and tasty.

Ingredients:

• Champignon mushrooms 600 g
• Wheat flour 2 tbsp.
• Milk 200 ml
• Onions 1 pc.
• Carrot 1 pc.
• Eggs 2 pcs.
• Cream 100 ml
• Butter 30 g
• Vegetable broth 200 ml
• Vegetable oil

Preparation:

Peel fresh mushrooms. Rinse and mince, place in a heated frying pan and simmer in butter with onions and carrots for 45 minutes.

In a saucepan, fry the flour with sunflower oil. Then pour in the milk and vegetable broth, add the mushrooms and cook for another 10 minutes.

Beat the eggs with the cream and pour the mixture into the pan with the soup. This dish can be served with croutons.

Light creamy soup with egg and processed cheese - ready in 30 minutes. The ingredients are ordinary, but the taste is original. For a child, this soup can be pureed in a blender.

Ingredients:

• Eggs 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Potatoes 4 pcs.
• Parsley
• Butter 100 g
• Processed cheese 1 pc.

Preparation:

Fry onions and carrots in butter. Cut the potatoes into cubes and place them in a pan with water, turn on the heat and cook for 15 minutes.

Salt and pepper to your taste. After the time has passed, add the frying.

Processed cheese cubes and add to the soup along with finely chopped herbs, turn off the burner and let it brew for 30 minutes.

Bulgur is a porridge that tastes similar to rice and barley, but cooks much faster and does not have the same gluten.

In the soup it turns out crumbly and is quite difficult to digest. The eggs in this dish are simply hard-boiled and served in portions for each person.

Bulgur porridge is cooked for 25-30 minutes. The cereal is placed in already boiling and salted water.

Ingredients:

• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Bulgur porridge 5 tbsp.
• Chicken fillet 300 g
• Sweet pepper 1 pc.
• Vegetable oil

Preparation:

Boil the chicken fillet along with bulgur porridge in salted water. Fry onions, carrots and bell peppers in vegetable oil.

After 30 minutes, remove the meat from the broth and cut as desired. Add the roast and meat to the soup and let it simmer for 5 minutes.

What could be tastier than homemade ingredients? This is exactly the opportunity presented by the recipe for soup with eggs and homemade noodles.

Flour 450 g; egg 1 pc.; 150 ml water; salt. Beat all ingredients with a mixer, gradually adding flour. Then knead the dough with your hands. The finished dough is covered with a wet towel for 30 minutes. Roll out the dough into a thin layer. Cut the noodles into the shape you need, long, bows, spirals, etc. Sprinkle thoroughly with flour.

Ingredients:

• Chicken leg 1 pc.
• Eggs 2 pcs.
• Homemade noodles ¾ cup
• Greens 1 bunch

Preparation:

Boil the chicken for 15 minutes, then drain the water and refill with clean water. Add some salt. Boil the eggs hard and cut into small cubes.

When ready, take the chicken out and separate it from the bone, chop the meat and return it to the broth, add the noodles.

When the noodles float to the surface of the soup, pour in the eggs and finely chopped herbs. Cover with a lid and let it brew.

Soup with egg and smoked chicken has an original flavor and is quite easy to prepare. The soup can be made thinner or thicker as desired by adding potatoes and vegetables.

Ingredients:

• Smoked chicken leg 300 g
• Eggs 5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Butter 50 g
• Thyme ½ tsp.
• Hot pepper ½ tsp.
• Cream 100 ml

Preparation:

Boil the eggs hard and cut into 4 parts.

We disassemble the smoked ham, cut the meat into small cubes, place it in boiling water with a whole onion and carrots, boil for 30 minutes until the meat becomes very soft.

We take out the vegetables and throw them away. Add salt, thyme, dried hot pepper, butter, cream and eggs to the soup.

The soup is ready to try.

Many housewives do not very often pamper their household with millet porridge, but in vain, because this cereal has protein, with the help of which amino acids are easily absorbed. So try making protein soup from eggs and wheat.

Ingredients:

• Chicken fillet 1 pc.
• Millet 1 cup
• Potatoes 2 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Egg 1 pc.
• Vegetable oil
• Coriander on the tip of a knife

Preparation:

Boil the chicken fillet for 30 minutes, skimming off the foam. We take out the meat and chop it. Place millet in boiling broth and cook for 10 minutes.

Then put the potatoes in there. Salt, pepper, add coriander. Meanwhile, sauté the onions and carrots in vegetable oil.

When ready, add the roast and meat to the broth. Leave to simmer for another 3 minutes, then turn off. Beat the egg with a whisk and pour into the soup.

Soup with egg and beef is a very satisfying independent dish. This is a pickle soup, to which barley and pickled cucumbers are added as standard, but there is one secret - it also includes brine and egg yolk with sour cream. The taste is original, worth a try.

Ingredients:

• Beef 500 g
• Pearl barley ½ cup
• Parsley root 1 pc.
• Celery root 1 pc.
• Butter 20 g
• Tomato paste 1 tbsp.
• Potatoes 2 pcs.
• Cucumber pickle 200 ml
• Egg 1 pc.
• Sour cream 50 ml
• Bay leaf

Preparation:

Boil the meat in lightly salted water. Then we take it out and cut it into portions. First fill the pearl barley with boiling water for 30 minutes.

Then add to the broth and cook for 40 minutes. Sauté parsley and celery root in butter, then mix with tomato paste.

Place sautéed roots, potatoes, and diced pickled cucumbers into the broth and cook for 20 minutes.

The cucumber brine must be strained and boiled, then mix the yolk with sour cream and pour the whole mixture into the soup.

Light soup with egg - Soup with egg and buckwheat

Soup with egg and buckwheat is not able to delight gourmets, but it is absolutely suitable for variety, because it is prepared very quickly.

Ingredients:

• Eggs 2 pcs.
• Potatoes 5 pcs.
• Onion 1 pc.
• Carrot 1 pc.
• Buckwheat ½ cup
• Butter 20 g
• Vegetable oil

Preparation:

Fry carrots and onions in butter. Place chopped potatoes and buckwheat into boiling water, add salt and pepper as desired.

When ready, add the roasted vegetables to the rest of the ingredients.

Beat the egg as you would for an omelette and, thoroughly stirring the soup, pour in the egg mixture.

A light, sweetly flavored soup with egg and corn that will captivate you from the first spoon. By adding a little garlic, the dish will also become very aromatic. Eggs can be added, both chicken and quail.

Ingredients:

• Eggs 3 pcs.
• Potatoes 2 pcs.
• Frozen corn 200 g
• Frozen peas 100 g
• Chicken fillet
• Vegetable oil
• Leek 1 pc.
• Carrot 1 pc.

Preparation:

Boil the chicken fillet in salted water, skimming off the foam. Sauté onions and carrots in vegetable oil. Boil the eggs hard.

Cut them into slices or cubes. When the meat is ready, take it out in portions, add potatoes to the broth, 15 minutes after boiling, add the roast, meat, peas and corn.

After 5 minutes the soup is ready. Place chopped eggs on plates.

Soup with egg and spinach “Spring”

A beautiful bright green soup, very healthy - soup with egg and spinach. An ingredient such as spinach can be safely replaced with sorrel, then the soup will acquire its original sourness. You can easily prepare a delicate cream soup from it by whipping the ingredients in a blender.

Products
Serves 2
Chicken eggs - 2 pieces
Boiled sausage or frankfurters - 100 grams
Potatoes - 2 pieces
Carrots - 1 piece
Water - 2 glasses

How to cook egg soup
1. Pour water into a saucepan, put on fire and boil.
2. Peel the potatoes and cut them into cubes with a side of 2 centimeters and place them in water.
3. Add salt, cook for 15 minutes.
4. Cut the sausage or frankfurters into shavings and place in the soup.
5. Break the chicken eggs into a bowl and beat with a whisk.
6. Cook the soup for 5 minutes.

Cook the egg soup with sausages for 30 minutes.

Soup with eggs and noodles

Products
Serves 2
Chicken eggs - 2 pieces
Water - 2 glasses
Butter - cube 3 centimeters side
Vermicelli - 1 tablespoon
Parsley - a few sprigs
Salt and ground black pepper - to taste

How to cook soup with eggs and noodles
1. Break the chicken eggs into a bowl and beat.
2. Pour 2 glasses of water into the pan and put on fire.
3. When the water boils, salt and pepper the water, add vermicelli.
4. Place the butter and melt it in a saucepan.
5. Pour chicken eggs into a saucepan in a thin stream.
6. Cook the soup for 3 minutes, turn off and serve, sprinkling chopped parsley on top.

Cook the soup with eggs and noodles for 15 minutes.

Step-by-step recipes for chicken soup with egg and cheese, vermicelli, cream, various vegetables

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

4 gr.

Carbohydrates

67 kcal.

Option 1: Classic chicken soup with eggs and vegetables

In this recipe, the soup is prepared with vegetables, and the egg increases its nutritional value and further enriches it with protein. The dish is a dressing dish, that is, it is prepared with sautéing. It is best to use farm chickens for the broth; they make the most flavorful and healthy soups.

Ingredients

• 700 g chicken;
• 2 eggs;
• 75 g onion;
• 1700 ml water;
• 400 g potatoes;
• 80 g pepper;
• 30 g butter (butter);
• 75 g carrots;
• laurel, salt;
• 20 g dill.

Step-by-step recipe for classic chicken and egg soup

The chicken can be washed and boiled in large pieces as it is, or cut immediately. Place in a saucepan, add cold water to the bird, and place on the stove. Bring to a boil over high heat, removing the foam. Then reduce the boiling intensity, cover and cook the broth for 40 minutes; poultry may take a little longer.

Peel all vegetables. Heat the oil. Chop the onion into small cubes. Transfer it to the frying pan first and fry. Add carrots and cook until golden brown. Since the butter is butter, there is no need to make it high heat.

Cut the potatoes into cubes. Add to chicken. If the bird was cooked in one large piece, then we take it out and break it. After boiling the potatoes for ten minutes, add salt to the soup; as soon as it reaches softness, add the chopped pepper, followed by the dressing vegetables.

Beat the eggs with a fork; there is no need to boil them in advance. Pour into the boiling chicken soup about three minutes after boiling, while quickly stirring with your other hand.

Immediately after the eggs, add dill and add bay leaves to the soup.

The broth will not be transparent if the soup is cooked over high heat, bubbling and boiling. It is also important to rinse the bird well, to remove not only the foam during cooking, but also all traces of blood from the pieces during preparation.

Option 2: Quick recipe for chicken soup with eggs

This recipe uses breast meat as it cooks very quickly. But if you already have broth at home and even with poultry, you can use them. Additionally you will need some vegetables and eggs. These products are enough to prepare 4-5 servings of the first course.

Ingredients:

• 400 g breast;
• 1.5 liters of water;
• bulb;
• 3 eggs;
• 4 potatoes;
• a bunch of dill;
• small carrot.

How to quickly cook chicken soup with eggs

We measure out the water and put it on the stove. Cut the breast into cubes, throw in and wait for it to boil. Do not stir so as not to disturb the adhesion of the foam. As soon as it appears on the surface, carefully catch it.

Immediately after boiling, add the potatoes, as the breast cooks very quickly. After another minute, add onions and carrots to the soup. Cut them into small cubes. Cook until done, using the potatoes as a guide. Salt about five minutes before the end.

Beat the eggs, pour in a stream into the pan, stir, add herbs and bay leaves as desired.

If the moment of boiling of the broth is missed, the foam is not removed in time, it sinks to the bottom. But you can pour in a little cold water, wait for it to boil again, and collect.

Option 3: Chicken soup with egg and vermicelli

The recipe is for vermicelli soup with chicken and egg, but it is prepared separately. This option features a beautiful and clear broth. It requires small vermicelli; people call this type “spider web”.

Ingredients:

• 0.5 kg chicken;
• 3 potatoes;
• a pair of onions;
• 40 g vermicelli;
• 4 eggs;
• 0.5 bunch of dill;
• carrot;
• 30 ml oil.

How to cook

Wash the chicken well, you can cut it. Fill with a couple of liters of water and prepare the broth. Do not stir when heating, when boiling, remove the foam, add the onion. Boil for at least half an hour, the bird should be almost done, then add the potatoes, cut into pieces. The onion should be removed at this point.

We cut the second onion, pour it into heated oil, fry it a little, add one carrot. You need to fry the vegetables over medium heat, let them not only brown, but also become soft.

Separately, cook the eggs in a saucepan. Cool in cold water, peel, and cut each in half.

Transfer the vegetables from the frying pan to the soup, let it boil, and simmer for a few minutes to release the flavor.

Because the vermicelli takes a minute to cook. Add it at the end, stir and immediately add the chopped dill. Wait for it to boil again and turn it off. Let it sit for a while and stir again. Place the chicken soup into bowls and add a chopped egg to each bowl.

You can prepare a similar soup with other pasta, such as shells. But you need to add them to the broth earlier to let them simmer for a few minutes.

Option 4: Creamy chicken soup with eggs

A delicious version of chicken soup with eggs and potatoes. Additionally, you will need a little cream, which will give it a creamy taste.

Ingredients:

• 5 potatoes;
• 400 g chicken;
• 2 onions;
• 3 eggs;
• 40 g butter;
• large carrot;
• 150 ml cream 15%;
• 1 tsp. curry seasonings;
• pepper, herbs, salt.

Step by step recipe

Cut the chicken, cook in 1.3 liters of water until tender, remove and cool. Meanwhile, add potatoes to the broth.

We sauté carrots and onions in butter. Fry until golden brown, add to potatoes, add a little salt. As soon as the vegetables soften, remove from the stove.

We remove the chicken bones, combine the poultry with vegetables, add seasonings and chop everything. Add cream, salt to desired taste, bring to a boil.

Boil the eggs, but not necessarily hard-boiled. You can cook it soft-boiled or poached.

Pour the creamy soup into bowls, add an egg, sprinkle with herbs and serve. You can crush a peppercorn and sprinkle with an egg.

This dish with quail eggs looks more impressive and interesting, but they take much less time to cook. It is enough to boil for 3-4 minutes.

Option 5: Chicken soup with egg and rice

A variation of thick chicken soup with eggs. It is better to choose large rice for first courses; it is also advisable to soak it briefly in cold water to release the starch.

Ingredients:

• 500 g chicken;
• 3 eggs;
• 3 potatoes;
• 50 g rice;
• carrot;
• frying oil;
• herbs and spices for dressing.

How to cook

Pour two and a half liters of cold water over the washed poultry and let it cook. If we immediately cut into pieces, then let it simmer for half an hour and add the potatoes. If we cook it whole, then cook the chicken until cooked, remove it from the broth and only then add the vegetable.

Add rice only after 5-7 minutes of boiling potatoes. After it you can add salt. There is no need to worry that the cereal will not have time to cook; in this amount of liquid it will still be ready.

While the chicken soup base is cooking, make a simple sauté with onions and carrots in oil. Also beat the eggs in a bowl with a fork and chop the herbs for dressing.

First put the sauteed vegetables into the pan, let them boil and cook for a couple of minutes, then add the eggs, stir and throw in the greens. At the last stage, you can add laurel, black pepper, turn off the soup.

How to cut potatoes for soup? In cooking there is a rule - according to the shape of the remaining ingredients, that is, approximately. This is rice, so we make cubes. If the soup is with noodles, then it is better to give preference to straws and cubes.

Option 6: Chicken soup with eggs and cheese

Another variation of delicious chicken soup, but it is prepared not only with eggs, but also with melted cheese. We use breast meat for the broth; this recipe also applies to quick, quick options.

Ingredients:

• 300 g breast;
• 100 g processed cheese;
• 2 potatoes;
• 2 eggs;
• bulb;
• spices, herbs.

How to cook

Place the potatoes in 1.5 liters of water. Immediately wash the chicken, cut into cubes and add the vegetables after boiling. Remove the foam.

Finely chop the onion and add. Add salt to the soup and cook for 15 minutes.

Grate the cheese or simply cut it into cubes. Add to cooked vegetables and stir. It should dissolve.

Beat the eggs and pour into the soup. Stir, season with herbs and spices. You can serve it immediately.

Not all types of cheese melt in the broth, the reason is the composition of the products. Increasingly, thickeners, substitutes, and flavorings can be found in it. Sometimes a chemical odor appears when heated. For soup, it is better to choose cheese curds prepared according to GOST. They will definitely dissolve in the broth and delight you with a pleasant taste.

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.