Chicken bouillon with eggs

Name: Chicken bouillon with eggs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Chicken breast (with skin and bone); 1 Bay leaf; 3-4 Peppercorns; 2 TEASPOONS Chicken broth; 7-10 Tbsp salt, pepper, nutmeg; 2 eggs, 1/8 l milk; 1/2 bunch Parsley; 7-10 Tbsp Grease; 1 bunch of greens; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Chicken breast (with skin and bone)
1 Bay leaf
3-4 Peppercorns
2 TEASPOONS Chicken broth
7-10 Tbsp salt, pepper, nutmeg
2 eggs, 1/8 l milk
1/2 bunch Parsley
7-10 Tbsp Grease
1 bunch of greens
7-10 Tbsp Aluminium foil

Directions

1
Peel the onion. Wash the meat. Boil both with bay leaf, peppercorns, stock and 1/2 teaspoon salt in 1 l water. Simmer covered for about 40 minutes
2
Whisk eggs and milk. Season with salt, pepper and nutmeg. Wash and chop the parsley. Pour egg milk into a greased flat dish or 2 cups. Sprinkle with parsley and seal with aluminium foil. Place in a pot of boiling water. Cover and let it simmer at low heat for 20-30 minutes
3
Soup greens clean or peel, wash and cut into thin strips. Take out meat, sieve broth. Cook the vegetable strips in the broth for 3-4 minutes. Season soup to taste
4
Loosen the meat from the skin and bones, cut it into small pieces and add it to the soup. Turn over the egg and cut into slices. Cut out or dice stars as desired and add them to the soup