This tasty chicken soup has the addition of poached eggs, making it both delicious and filling. Use fresh, home-made stock for a better flavour.
1 tsp salt
1 tbsp rice wine vinegar
4 eggs
850 ml (1 1/2 pints) 3 3/4 cups chicken stock
1 leek, sliced
125 g (4 1/2 oz) broccoli florets
125 g (4 1/2 oz) 1 cup shredded cooked chicken
2 open-cap mushrooms, sliced
1 tbsp dry sherry
dash of chilli sauce
chilli powder, to garnish
1 tbsp rice wine vinegar
4 eggs
850 ml (1 1/2 pints) 3 3/4 cups chicken stock
1 leek, sliced
125 g (4 1/2 oz) broccoli florets
125 g (4 1/2 oz) 1 cup shredded cooked chicken
2 open-cap mushrooms, sliced
1 tbsp dry sherry
dash of chilli sauce
chilli powder, to garnish
method
1. Bring a large saucepan of water to the boil and add the salt and rice wine vinegar.
2. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach the eggs for 1 minute.
3. Remove the poached eggs with a slotted spoon and set aside.
4. Bring the chicken stock to the boil in a separate pan and add the leek, broccoli, chicken, mushrooms and sherry and season with chilli sauce to taste. Cook for 10-15 minutes.
5. Add the poached eggs to the soup and cook for a further 2 minutes. Carefully transfer the soup and poached eggs to 4 soup bowls. Dust with a little chilli powder and serve immediately.
2. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach the eggs for 1 minute.
3. Remove the poached eggs with a slotted spoon and set aside.
4. Bring the chicken stock to the boil in a separate pan and add the leek, broccoli, chicken, mushrooms and sherry and season with chilli sauce to taste. Cook for 10-15 minutes.
5. Add the poached eggs to the soup and cook for a further 2 minutes. Carefully transfer the soup and poached eggs to 4 soup bowls. Dust with a little chilli powder and serve immediately.
serving amount
serves 4
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