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  1. Home
  2. Food

Country style chicken soup with herbed egg drop

Like a warm hug in a bowl, this soup is served with a delicious dill and egg mixture drizzled over the top. - by Fast Ed
  • 14 Aug 2020
Prep: 20 Minutes - Cook: 90 Minutes - Serves 4
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Ingredients

1 small chicken (about 1.2kg)

1 Tbsp black peppercorns

6 juniper berries

8 bay leaves

1 head garlic, halved

2 cinnamon sticks

1 parsnip, peeled and chopped

2 carrots, peeled and cut into rounds

2 sticks celery, sliced

4 large potatoes, peeled and diced

1 bunch chives, very finely sliced

Sea-salt flakes and freshly-ground white pepper, to season

6 free-range eggs

1 bunch dill, very finely chopped

Grilled sourdough toast, to serve

Method

  1. Place the chicken, peppercorns, juniper berries, bay leaves, garlic, cinnamon and parsnip in a large saucepan and cover with cold water. Set over a medium heat and bring to a gentle simmer. Cook for 1 hour.

  2. Carefully remove the chicken and allow to cool slightly. Remove the meat, shredding into finely strips. Discard the bones. Strain the soup, then return the liquid to the saucepan.

  3. Add the carrots, celery and potatoes to the soup and cook gently for 30 minutes, until the potatoes are tender, then mix in the chicken and chives. Season with salt and pepper.

  4. Whisk the eggs and dill together, then season with salt. Ladle the soup into warmed bowls, then drizzle the egg mixture in. Serve immediately with grilled sourdough toasts.

Chicken soup

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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