Egg soup with chicken and salad
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 552, total fat 29 G., saturated fats 7 G., proteins 40 G., carbohydrates 35 G., fiber 5 G., cholesterol 246 mg, sodium 871 mg, sugar - G.
Calories 552, total fat 29 G., saturated fats 7 G., proteins 40 G., carbohydrates 35 G., fiber 5 G., cholesterol 246 mg, sodium 871 mg, sugar - G.
Egg soup with chicken and salad - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp. l. olive oil
- 5 green onions, cut into rings (separate the white and green parts)
- 4 cups lightly salted chicken broth
- 1/2 cup rice
- 150 g young carrots, cut into large slices
- 150 g young turnips, cut into quarters
- Salt and freshly ground pepper
- 2 eggs
- 4 tablespoons freshly squeezed lemon juice
- 2 cups sliced skinless roast chicken
- 3 tbsp chopped parsley (optional)
- 8 cups of green salad leaves
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Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the white parts of the green onions and cook, stirring, until softened, about 2 minutes. Pour in the chicken broth, 3 cups water, add the rice, carrots, turnips, and 1/4 teaspoon each of salt and pepper. Bring to a boil, then reduce to medium-low heat and simmer until the rice and vegetables are tender, 12 to 15 minutes.
- Whisk the eggs and 3 tablespoons of lemon juice in a bowl. Then, whisking constantly, slowly pour in 1.5 cups of hot broth. Add the chicken to the soup, then pour in the egg mixture and broth. Bring the soup to a boil, then remove the pan from the stove. Stir in the green onion tops and parsley. Season with salt and pepper to taste.
- In a salad bowl, toss the lettuce leaves with 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Serve the salad with the soup.
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