Directions
- 1Sauté the onions.
- 2Add the chicken and cook until lightly golden.
- 3Remove the chicken and set aside.
- 4Deglaze the pot with degreased poultry broth.
- 5Add carrots and celery (cut beforehand) and pressed garlic.
- 6Add broth to cover the vegetables, season, and return the chicken to cook.
- 7In a separate bowl, beat 2 whole eggs with the juice of 1 lemon.
- 8Add the egg and lemon mixture to the soup to thicken it.
- 9Add shallot powder, crazy salt, and curry (optional).
- 10Let the soup cook for about 15-20 minutes.
- 11Add the pasta to the soup and cook.
- 12While the pasta cooks, shred the cooked chicken.
- 13Serve the soup with the shredded chicken.
Ingredients
- 450 g chicken breast
- 250 g angel hair pasta
- 4 small carrots
- 2 celery stalks
- 3 large garlic cloves
- 2 whole eggs
- 1 lemon juice
- 2 degreased poultry broth cubes
- onions
- crazy salt
- pepper
- shallot powder
- 1 little curry
Equipment
pot
Tips
- Using eggs and lemon juice thickens the soup without needing cream.
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