Chicken Soup with Vegetables and Egg

Name: Chicken Soup with Vegetables and Egg
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 Portionen
Ingredients: 1 piece chicken breast; 250 gramos chicken giblets; 250 gr chicken livers; 1 piece celery; 2 piece carrots; 1 piece leek; 3 piece hard boiled eggs; 1 pinch salt; 1 pinch thin soup noodles

Soup

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Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This chicken soup with vegetables and egg is a comforting dish, ideal for cold days. The recipe, which I have adapted for Thermomix®, is very simple and allows you to make the most of the ingredients. The chicken, along with fresh vegetables such as celery, carrot and leek, give it a delicious and nutritious flavour. The addition of grated hard-boiled egg at the end gives it a special and creamy touch. Perfect for a family meal or to warm up in winter. A complete and flavourful dish!

Ingredients (9 ingredients)

1 piece chicken breast
250 gramos chicken giblets
250 gr chicken livers
1 piece celery
2 piece carrots
1 piece leek
3 piece hard boiled eggs
1 pinch salt
1 pinch thin soup noodles

Preparation (5 steps)

Preparation of the ingredients

Wash and cut the celery, carrots and leek into small pieces. Set aside.

Cooking the chicken and vegetables

Thermomix® Setting

30 min/212°F/Giro a la izquierda/Velocidad cuchara 100 Reverse

Place the chicken breast, chicken giblets, chicken livers, celery, carrots, leek and salt to taste in the Thermomix® bowl. Cover with water up to the maximum mark on the bowl. Program 30 Min./100°C/Reverse direction/Spoon speed.

1800

Strain the broth

Strain the broth into a container and reserve the broth and cooked ingredients separately.

Cooking the noodles

Thermomix® Setting

5 min/212°F/Velocidad 1 100 Reverse

Pour the strained broth back into the Thermomix® bowl. Add a little food colouring or saffron (optional). Program 5 Min./100°C/Speed 1. Add the thin noodles and program 5 Min./100°C/Reverse direction/Spoon speed.

300

Serve the soup

While the noodles are cooking, cut the chicken meat, giblets and livers into small pieces. Distribute the meat and cooked vegetables in deep dishes or in a soup tureen. Pour the soup with the noodles over the meat and vegetables. Grate the hard-boiled eggs and sprinkle over the soup before serving.