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Chicken & Egg Soup
Cheap chicken legs simmered into a rich broth, with the meat pulled back in and silky egg ribbons. Makes 3 servings.
100 minTime
711kcal
55 gProtein
52 gFat
3 servingsMakes
Nutrition per serving; the recipe makes 3. Lunch / Dinner.
Ingredients
- Chicken thighs & legs (bone-in)1200 g (2.65 lb)
- Eggs (large)3 eggs
- Saltto taste
- Waterto taste
Instructions
- Put the chicken legs in a large pot, cover with about 2 litres of cold water and add 2 teaspoons of salt.
- Bring to a boil, skim off the foam, then simmer gently with the lid ajar for about 1½ hours, until the meat falls off the bone.
- Lift out the chicken, pull the meat off the bones (discard bones and skin if you like) and return the meat to the pot.
- Whisk the eggs, then pour them in a thin stream into the simmering soup while stirring, so they set in ribbons.
- Season with salt and serve. Keeps 3–4 days in the fridge; reheat until steaming hot.
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