Traditional chicken soup with eggs


  1. 1 chicken (about 20 oz / 600 g )
  2. 1 carrot
  3. 1 onion
  4. 2 tablespoons butter
  5. 1 coffee cup crumbled vermicelli
  6. 3 egg yolks
  7. ВЅ teaspoon ground black pepper
  8. salt, lemon juice


  • Wash chicken. Put it in to a stew pan and cover it with cold water. Add salt and bring it to boil, skimming well.
  • Chop the onion and cut the carrot. Brown them lightly in a saucepan. Put them toghether with chicken. Cook over medium heat.
  • When chicken is almost done, bone it, cut meat in small pieces and return it in to the soup.
  • Add crumbled vermicelli and in 5 minutes the egg mixture (beat up egg yolks in separate bowl, pour slowly several tablespoons hot stock, stirring all the time to prevent yolks curdling ).
  • Remove the soup from heat and add the egg mixture. Stir well.
    Season with black pepper and lemon juice.

You can substitute vermicelli with ВЅ coffee cup of rice. Sprinkle with parsley before serving.

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