If you find a bowl of chicken soup to be one of the most soothing and comforting dishes ever invented, give this chicken vegetable egg soup a try. You’ll be hooked!
Chicken vegetable egg soup with whole eggs
We love soup, especially chicken soup. They’re not only mouth watering but healthy, easy to make and nourishing too. I experimented with various combinations and I find that chicken, vegetables and egg work together wonderfully.
My daughter on the other hand is a very picky eater and even if today she really loves a certain dish, tomorrow she’ll simply loathe it. But luckily for us she always, unconditionally loves eggs! So if I want her to eat about any dish I make, I’ll just add some eggs, make sure they’re pretty visible and then she’s all game. So I decided to add some whole eggs to the chicken soup we make on a regular basis. Turned out to be an excellent idea as she’s asked for a second bowl! How cool is that?
This chicken vegetable egg soup is a great tasting, easy to make soup. It’s not anything fancy, but I can’t seem to get enough of this soup. It consists of flavorful vegetables, herbs, whole eggs and chicken. This is a great way to use chicken parts you don’t normally use in your every day recipes, like chicken backs or wings.
This delicious soup is as cozy as a pair of fuzzy slippers! And you’ll want to make it any season, as often as possible. It’s light, flavorful, fulfilling and healthy so what’s not to love? What makes this particular soup so great? It’s not the whole eggs as you might think, but the fresh vegetables, the herbs and the great quality, organic chicken we used. It’s always a winning formula!
If you like to add a bit of spiciness to this chicken vegetable egg soup you can always add some fresh chopped jalapenos as I do. Wanna make it even more interesting? Serve with a dollop of Greek yogurt or sour cream and some freshly squeezed lemon juice. Lip smacking!
- 1 kg = 2 lbs chicken parts (your choice; I used backs, wings and legs)
- 2 small potatoes, peeled
- 2 medium carrots
- 1 large red bell pepper, diced
- 2 small zucchinis, diced
- 2 small fresh tomatoes
- 1 medium yellow onion, diced
- 5 eggs, whole
- handful of chopped lovage (fresh tastes better)
- salt and pepper to taste
- tomato juice (optional)
- Wash and clean chicken then put it in a large pot, covered with water, together with whole carrots and potatoes.
- Bring to boil, turn the stove on medium and continue boiling for a total of 25 minutes.
- Make sure to regularly clean the foam that rises to the top during boiling. Add a small glass of cold water after each cleaning. I normally clean the foam twice.
- When the chicken is boiled, remove from pot.
- Remove meat from chicken bones and put the meat back to the pot, discarding the bones.
- Remove carrots and potatoes from the pot. Smash carrots with a fork and dice the potatoes then add them all back to the pot.
- Add the rest of the vegetables, more water to cover and boil for additional 15 minutes.
- After about 10 minutes, remove the tomatoes, peel and smash with a fork then put back to the pot.
- Add salt and pepper to taste
- Add more tomato juice (optional)
- Turn the stove to the lowest and add the eggs, one by one, using a ladle so you won't break the eggs. Support the eggs with the ladle until the eggs are hard enough to be discarded in the pot without breaking.
- Turn off the stove and add chopped lovage
- Serve with Greek yogurt or sour cream, lemon juice and/or chopped jalapenos
- Add croutons or eat with whole wheat toast