Chicken Soup with Egg Pancakes
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
Chicken Soup with Egg Pancakes
Ingredients
- Chicken fillet - 17.6 oz
- Farm fresh eggs - 5 pieces
- Onion - 3.5 oz
- Carrot - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Cut the fillet into small pieces.
Step 2
Pour in 2.5 liters of water and boil until cooked.
Step 3
Beat the eggs (one at a time) and add a little salt.
Step 4
Pour onto a heated skillet greased with vegetable oil and fry.
Step 5
Flip the pancake and fry the other side.
Step 6
Cool the pancakes and cut them into strips.
Step 7
Finely chop the onion.
Step 8
Grate the carrot on a medium grater.
Step 9
Sauté the onion in vegetable oil.
Step 10
Add the carrot and sauté.
Step 11
Add the onion and carrot to the broth.
Step 12
Next, add the pancakes.
Step 13
Season with salt and pepper to taste, and cook for 3–4 minutes.
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