Chicken and Egg Soup Recipe
This delightful Chicken and Egg Soup is a soothing and nutritious dish that combines tender chicken strips with vibrant vegetables, making it an excellent choice for a light meal or appetizer. The simplicity of this recipe allows the flavors of the fresh ingredients to shine, while the addition of a perfectly cooked egg gives it a delightful richness. Serve this comforting soup as part of a complete meal with some Sichuan-style fried rice or ginger garlic chicken for a satisfying dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (cut into juliennes) | 1 |
| Leek (sliced) | 1 |
| Button mushrooms (sliced) | 1/2 cup |
| Carrot (Gajjar, sliced) | 1 |
| Broccoli (chopped small) | 1/2 cup |
| Chicken stock | 1 1/2 cups |
| White vinegar | 1 teaspoon |
| Whole egg | 1 |
| Salt | To taste |
| Pepper | To taste |
| Sunflower oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | Approximately 20g |
| Carbohydrates | Approximately 10g |
| Fat | Approximately 5g |
| Fiber | Approximately 2g |
| Sodium | Approximately 400mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total | 40 minutes |
Servings
This recipe yields 4 servings, making it a great choice for family meals or gatherings.
Instructions
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Prepare the Ingredients: Begin by slicing the chicken breasts into julienne strips. Next, slice the leek, mushrooms, and carrot, and chop the broccoli into small pieces. Set all the vegetables aside for later use.
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Heat the Oil: In a medium-sized saucepan, heat a splash of sunflower oil over medium heat. Ensure the oil is hot enough before adding the ingredients to enhance the flavors.
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Cook the Vegetables and Chicken: Add the julienned chicken to the saucepan along with the sliced leek, button mushrooms, carrot, and broccoli. Sauté the mixture for about 3 minutes on low heat, stirring occasionally, until the chicken is lightly cooked and the vegetables begin to soften.
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Add Chicken Stock: Pour in the chicken stock, season the mixture with salt and freshly cracked black pepper to taste, and bring it to a gentle simmer. Let it cook over low heat for about 10 minutes to allow the flavors to meld.
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Incorporate Vinegar: After the initial cooking time, add the teaspoon of white vinegar. This will add a subtle tang to the soup, enhancing its overall flavor. Allow it to simmer for an additional few minutes.
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Prepare the Egg: In a small bowl, crack the whole egg and beat it gently until the yolk and white are fully combined. This will ensure a smooth texture when added to the soup.
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Add the Egg to the Soup: Once the soup is boiling, slowly drizzle the beaten egg into the pot while gently stirring. Cook for another minute or two until the egg solidifies and floats on top, creating a beautiful presentation.
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Serve Hot: Carefully remove the soup from heat. Ladle the warm chicken and egg soup into bowls and serve immediately. For a complete meal, pair it with Sichuan-style fried rice or ginger garlic chicken.
This Chicken and Egg Soup is not only quick and easy to make but also packed with nutrients, making it an ideal choice for a light meal or appetizer. The flavors meld beautifully, resulting in a comforting dish that warms the soul and satisfies the palate. Enjoy the cozy vibes of this delightful recipe that showcases the beauty of simple ingredients brought together in harmony.
Conclusion
The Chicken and Egg Soup recipe is a testament to the ease and joy of cooking with fresh ingredients. With its vibrant colors and nourishing qualities, it’s perfect for any occasion, whether you’re looking for a comforting dish on a chilly evening or a light starter for a larger meal. Dive into this delightful experience, and let your culinary journey begin!
