Chicken broth - in itself is one of the most delicious, light, with unobtrusive taste of dishes. But, if it is served with pieces of meat, eggs and other perfectly suitable ingredients to it, we will get a wonderful and satisfying dish. Therefore, we offer you to cook a delicious, transparent chicken broth, which in combination with the egg will become a masterpiece of your home cooking.
Chicken broth recipe with egg, croutons and greens
Ingredients:
- chicken backs - 800 g;
- chicken egg (per serving) - 1 piece;
- white bread - 100-120 g;
- vegetable oil - 3 tbsp. spoons;
- onions - 1 pc .;
- pepper fragrant - 3 peas;
- cooking salt - 0.5 tbsp. spoons;
- water - 2-2,2 l;
- greens of dill and parsley - for 5-7 branches.
Preparation
Wash the chicken backs in cold water in a deep saucepan and pour them with drinking water. Add here washed whole bulb (in the husks), peas of sweet pepper and put the broth on the plate with the medium fire mode for 50-60 minutes. When the broth reaches the boiling point, it is necessary to remove the unnecessary foam with a noise or a large spoon. Minutes for 12-15 before the preparation, add salt.
In a small metal container, cook a hard-boiled chicken egg. We take yesterday's bread and cut it with beautiful cubes, which are fried in hot oil until crusts form.
From the backs of the finished chicken broth, you can collect the meat and send it back to the dishes. But, if you want to enjoy the very taste of the broth, then strain it, and find another use for the chicken. Serve the dish with the egg cut in two, marvelously crispy croutons and fragrant fresh herbs.
Chicken broth with noodles and poached egg
Ingredients:
- chicken breast - 1 pc .;
- eggs of chicken - 6 pcs .;
- carrots (small) - 1 piece;
- salt "Extra" - to taste;
- peas of black pepper - 4-5 pcs .;
- green onions - 1 bunch;
- Wheat flour - 200 g.
Preparation
Already in a well-known way, cook a broth with chicken breast and several peas of black pepper and also for 12-15 minutes before the end of cooking, we add it.
From fresh two eggs, a pinch of shallow salt and sifted flour, knead a tight dough, which is diligently, very thinly rolled out with a rolling pin. Cut into wide strips and leave them spread out before preparing the broth.
Carrots cut into thin strips and put it into the finished chicken broth, from which we have so far extracted the cooked meat, for its cooling. After the carrots have boiled for 4-5 minutes, carefully pour the cooked noodles into the broth. When the noodles are almost ready, but a little more solid we start to immerse (one by one) the remaining eggs from the shell. After 6-7 minutes turn off the gas and pour the broth with noodles in portions, so that in each plate there was one poached egg. Also in each dish we put pieces of the disassembled meat of a chicken breast and sprinkle everything with chopped green onions.