My grandmother gave me a wonderful soup recipe! We eat and want more

Ingredients

• 350 g Chicken (bone-in pieces or boneless thighs, cut into chunks)
• 1.5 L Water (for broth)
• 2 medium Onion (peeled and diced)
• 1 large Carrot (peeled and diced)
• 3 medium Potato (peeled and cubed)
• 2 tbsp Vegetable Oil (for sautéing vegetables)
• 2 tbsp Tomato Paste (adds depth of flavor)
• 5 whole Black Peppercorns (crushed lightly)
• 3 whole Bay Leaves (adds aromatic flavor)
• 1 cup Frozen Peas (no need to thaw)
• 1 large Egg (beaten, creates silky ribbons)
• to taste Salt (season at the end)

Instructions

1. Make the Chicken Broth

   Place the chicken pieces in a large pot with 1.5 L of water. Bring to a boil over medium‑high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.

   Time: PT35M

   Temperature: medium‑high heat

2. Prepare the Vegetables

   While the broth simmers, dice the onions, carrot, and potatoes. Set aside in separate bowls.

   Time: PT10M

3. Sauté Onions

   Heat 2 tbsp vegetable oil in a frying pan over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Sauté Carrot

   Add the diced carrot to the pan and continue sautéing for another 5 minutes until slightly softened.

   Time: PT5M

   Temperature: medium heat

5. Add a Ladle of Broth

   Pour one ladle (about ½ cup) of the hot chicken broth into the pan to deglaze, scraping up any bits stuck to the bottom.

   Time: PT1M

6. Shred the Cooked Chicken

   Remove the chicken pieces from the broth with tongs, place on a cutting board, and let cool for a few minutes. Then shred or dice the meat into bite‑size pieces.

   Time: PT5M

7. Cook Potatoes and Flavor the Broth

   Add the cubed potatoes to the simmering broth. After 3 minutes, stir in 2 tbsp tomato paste, a few crushed black peppercorns, and 3 bay leaves. Continue simmering until potatoes are fork‑tender, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

8. Add Peas

   Stir in 1 cup frozen peas and cook for 2 minutes until heated through.

   Time: PT2M

9. Create Egg Ribbons

   Beat the egg in a mixing bowl. Slowly drizzle the beaten egg into the soup while gently stirring, creating thin ribbons.

   Time: PT1M

10. Finish and Serve

    Season the soup with salt to taste, return the shredded chicken to the pot, and give a final gentle stir. Serve hot.

    Time: PT2M

    Temperature: medium heat

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken: Turkey
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Potato: Sweet potato
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Tomato Paste: Pureed canned tomatoes
• Instead of Black Peppercorns: Ground black pepper
• Instead of Frozen Peas: Fresh peas
• Instead of Egg: Egg white only
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Frying Pan
• Ladle
• Mixing Bowl
• Wooden Spoon
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Skim foam from the broth to keep it clear.
• Shred the cooked chicken while it is still warm.
• Add the beaten egg slowly while stirring to form silky ribbons.
• Season the soup at the end to control salt level.

Chef Tips from the Video

• Add a squeeze of fresh lemon juice just before serving for brightness.
• For extra flavor, sauté a garlic clove with the onions.
• Remove bay leaves before serving to avoid accidental bites.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; add fresh vegetables and egg just before serving.
• Soup freezes well; portion and freeze for quick meals.

Frequently Asked Questions