Chicken soup with ham


Necessary products:

  • 1 chicken;
  • salt;
  • oil;
  • 1 medium onion;
  • 1-2 carrots;
  • one slice and 2-3 leaves of celery;
  • 2 tablespoons of rice;
  • 5 oz (150 g) of diced ham;
  • finely chopped parsley;
  • a lump of butter;
  • 2 eggs;
  • lemon juice or citric acid.

Chop the chicken, pour it with cold water and boil it. As soon as the water starts boiling, add some salt, finely diced onion, sliced or diced carrots and one slice of celery. In about a quarter add the rice and boil it for a while. When it is nearly cooked, add the ham and leave it on the plate. Use the time while it boils to stir the eggs – we will need them in the very end.

Before you take the soup away from the cooker, season it with parsley and leaves of celery, and when it is no longer on the plate, drop a lump walnut-sized lump of fresh butter. Pour the eggs in and add a squirt of lemon juice or citric acid.

You can serve this soup together with small dices of feta cheese fried with basil and pepper. Hope you’ll like it.



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