Chicken Soup with Quail Eggs

Last Updated on November 30, 2024

Soup of chicken and root Vegetable Recipes, served with a side of boiled noodles and quail eggs.

Ingredients:

1/2 pcs of chicken 1/2 pcs celery 2 pcs onions 2 pcs carrots 2 pcs petrels 4 pcs of allspice balls 8 pcs of black peppercorns 80 g of Vegetable Recipes for soup 3 tbsp sterilised peas parsley for garnish water salt For quail eggs: 3 tablespoons (about) vinegar 10 pcs of quail eggs 1 l of water salt

Procedure:

1. Remove the top loose skins from the onions, but do not peel them and put them in a pot, add the cleaned rinsed chicken, peppercorns and allspice, pour 2 litres of cold water, add salt and cook slowly for about 90 minutes and for the last 20 minutes put the cleaned root Vegetable Recipes in the broth
2. Prepare the covered quail eggs by bringing about a litre of water to the boil in a saucepan, add vinegar, salt, swirl the water with a whisk until a whirlpool forms in the middle, knock the quail eggs into it, boil for 3 minutes and remove, cook all the eggs in this way
3. Cook the pasta in boiling salted water according to the instructions on the packaging and drain it
4. Remove the soft chicken from the broth, peel and tear the meat, strain the broth, add salt if necessary
5. Cut the cooked Vegetable Recipes into smaller pieces, put them into the broth together with the peas and heat them through
6. Divide the meat and pasta into plates, pour the chicken broth and Vegetable Recipes over them, add the poached eggs, garnish with parsley and serve.