Chicken egg soup


Whisk the soup while adding the beaten egg. The egg will “shred” instead of coking whole.


4 c broth (chicken broth)
3 egg (beaten)
  seasoning (to taste)


Put the classic chicken broth into a pan and bring to the boil.

Pour the beaten eggs as soon as the broth starts boiling, whisking all the time.

Season and serve straight away.


Fast food: When you are in a hurry, heat up 1 cup classic chicken broth in a pan or in the microwave; pour 1 beaten egg, stirring briskly, season and you are ready to eat. Even less effort if you use ready made chicken stock. You can prepare the broth from a chicken stock cube.

Add 2 Tbs grated cheese to the beaten egg and mix well before pouring it into the chicken broth. Add lemon juice together with the beaten eff to make Greek avgolemono soup.

4 servings
Preparation time
Cooking time
Total time
10 minutes