Friday, January 8, 2010

Chicken Soup with Egg Shreds

What is better than hot chicken soup when it is cold and snowy outside? This particular chicken soup is one of the favorite dishes in my family because it is rich in flavor, it is filling but at the same time not heavy and most importantly it is quick and easy to make. My recipe emerged after adopting some ideas from one of my favorite Italian Cookbooks written by Gabriella Mariotti (The Italian Kitchen.) The great thing about it, as Gabriella Mariotti points out, is you can add a variety of extra ingredients to accommodate your taste. For instance, you can add some vermicelli, mushrooms or even shrimps. However, Nick and I love the chicken flavor this particular soup brings out so here it comes...

Serves 4-6

1½ Liters (approximately 6½ cups) of good chicken stock
½ pound of boiled chicken meat cleaned from bones and skin
3 large eggs
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 medium onion
1 small carrot
1½ table spoons of flower 
4-5 table spoons of vegetable oil 
salt, bay leaves, black peppercorns to taste

1. Bring chicken stock to boil.
2. Chop the onion and the carrot into small pieces. Fry together on medium heat with a couple of table spoons of oil. Stir constantly until onion turns golden and add to boiling stock.

3. Make egg shreds. In a small bowl whisk the eggs together and add chopped cilantro and parsley.

4. Heat a non-stick skillet on medium heat, add a little oil and pour 2-3 table spoons of egg mix. Swirl to cover the base evenly. Fry on two sides. I usually cover the skillet with a lid while frying. Repeat until all the mix is used. You should end up with 3-4 thin pancakes. Cool all the pancakes down to room temperature. Slice thinly into shreds. Set aside.
5. Slice the chicken meat into small pieces and add to the boiling stock. Wait until soup comes back up to boiling, then add salt, bay leaves, and black peppercorns to taste. Next, add shredded eggs and boil for about 5 minutes. 
6. If you like your soup a little thicker take 1½ table spoons of flower, and in a small bowl mix with a small amount of cold water. Add the water gradually to avoid flower clumping. When you have a mixture that you can pour add it slowly to the soup while carefully stirring it. Bring the soup to boil and turn it off. Bon appetit!


  1. Na nedele hochu sdelat' etot sup :D

  2. Lola, I just saw your comment!:) Hope it worked out for you:)

  3. I haven't tried it yet! I know it is an amazing soup. I need to grab mushrooms from the store :P

    I will let you know how it goes!