Chicken Broth with Egg

Name: Chicken Broth with Egg
Total time: 1 h 20 min
Yield: 4
Ingredients: bay leaf — 2 шт; carrots — 1 шт; chicken — 800 г; egg noodles — 60 г; eggs — 2 шт; onion — 1 шт; parsley — 1/2 пучка; black pepper — по вкусу; salt — по вкусу; water — 2 л

Russian cuisine

Editorial 1 h 20 min 4 servings

Beginner 63 kcal/100 g updated November 12

A clear golden chicken broth with half a boiled egg, noodles and herbs. A light dish that suits a cold and a simple lunch alike.

Method

Rinse the chicken, place it in a pot, cover with cold water and bring to a boil. Skim the foam and reduce the heat to low.
Add a whole peeled onion, the carrot, black peppercorns and salt. Cook uncovered for about 40 minutes.
Remove and discard the onion, add the bay leaf and cook for another 10 minutes, then take out the bay leaf and the carrot.
Hard-boil the eggs (10 minutes after the water boils), cool, peel and cut in half. Cook the noodles separately according to the package instructions.
Separate the meat from the bones and cut it. Put the noodles, meat and half an egg into each bowl.
Strain the broth, pour it into the bowls and sprinkle with chopped parsley and pepper. Serve with croutons.