Italian chicken soup

Very rich and original soup.


chicken broth — 1.5 liters
chicken — 220 grams (boil, remove the bones and skin)
Eggs — 3 pieces
cilantro — 1/4 cup
parsley — 1/4 cup
onion — 1 Each
carrots — 1 Each
flour — 1 tbsp. Spoon (optional)
vegetable oil — 5 Art. spoons
salt — 1 pinch
bay leaf — 1 Each
black pepper — 1 Each
porcini mushrooms — 3 pieces


1. First you need to wash all the vegetables. Cut the carrots in small crosses (if you played creativity) or simple cubes.

2. Finely chop the onion, mushrooms.

3. Heat a frying pan on medium-high heat, add oil. Put the onion and cook until it is tender. Add black pepper and carrots. Then, add the mushrooms, salt and a spoonful of flour. Mix well.

4. Bring the chicken broth to a boil and place the vegetables from the pan.

5. In a bowl, beat the eggs and add the greens.

6. Heat the oil in a pan and pour the egg mixture. Fry on both sides.

7. Cut the cake in the egg strips.

8. Separate the chicken meat from the bones and skin. Add to the boiling broth a small bay leaf, chicken and egg strips. Simmer the soup for 15 minutes.

Bon Appetit!

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