Are you thinking of a soup that does not require a lot of simmering and can be prepared in under 40 minutes with a few ingredients? Then this is the recipe you are looking for
This simple chicken soup is delicious and comforting. It is one of my favorite soups. You can serve it any time of the day. It is filling, super easy to make and economical too
Soups can be served to people of all age groups and on any occasion.
I have heard some of my friends saying that they order soups only whenever they visit an Asian restaurant, and they have no interest to try it at home because making soup is time-consuming.
But this soup does not require a lot of simmering. It is quick and easy to make but it is flavorful. It is healthy as well.
This shredded chicken and egg soup can be prepared within a few minutes and it is delicious and it will keep you warm. It is perfect for the coming winter season.
SHREDDED CHICKEN AND EGG SOUP RECIPE
PREPARATION TIME : 15 MINUTES
MAKING TIME : 25 MINUTES
CAN BE SERVED TO 5 – 6 PEOPLE
INGREDIENTS
All the ingredients are measured in a 250 ml cup
- Chicken breast cooked and shredded – 1 & 1/2 cup
- 2 large eggs
- 2& 1/4 teaspoon of corn flour
- 7 cups of chicken stock
- 3/4 teaspoon of coarsely ground black pepper
- 1 or 2 teaspoons of oil
- Required amount of salt
- A handful of finely chopped spring onions
- 1 lemon cut into wedges
METHOD
- Beat the eggs, add a little bit of salt and mix. Make a thin omelet, cut into thin strips and keep aside.
- Reserve 1/2 cup of chicken stock, add the remaining stock in a soup pot, add the shredded chicken into it and bring it to a rolling boil. Let the stove be in a high temperature.
- When the soup reaches a rolling boil, let it to boil on a high heat for 2 minutes, and then reduce the temperature to low.
- Dissolve the corn flour in the reserved stock, add into the soup and simmer it for 2 minutes.
- Then add the shredded egg and mix. Continue to cook on a low temperature.
- Add the required amount of salt and mix.
- Add the pepper powder and mix.
- Cook on a low temperature for another 2 minutes. Switch off the stove and add the spring onions.
- Serve it hot with a small piece of lemon wedge to squeeze if needed.
NOTES
You can add more pepper powder if needed
While cooking the chicken I have added a small piece (2 inch size) of ginger and 2 garlic cloves cut into pieces and then discarded them.
STEP BY STEP PICTURES
Beat the eggs, add a little bit of salt and mix.
Make a thin omelete
Cut into thin strips and keep aside
Reserve 1/2 cup of stock. Over a high temperature, heat the remaining stock and the shredded chicken pieces.
When the soup reaches a rolling boil, let it to boil on a high heat for 2 minutes, and then reduce the temperature to low.
Dissolve the corn flour in the reserved stock, add into the soup and simmer it for 2 minutes.
Then add the shredded egg and mix. Continue to cook on a low temperature.
Add the required amount of salt
Add the pepper powder
Cook on a low temperature for another 2 minutes. Switch off the stove and add the spring onions. Serve it hot with a small piece of lemon wedge to squeeze if needed.
