Chicken Soup with Egg Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,215 mg | (30 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook)
- 500 grams (approximately 17.5 ounces) Soup vegetables
- 2 onions
- 2 ½ liters (approximately 3.5 pints) water
- 3 bay leaves
- 1 tsp peppercorns
- 1 Tbsp salt
- For the egg custard
- 3 eggs
- 120 milliliters (approximately 1/2 cup) Whipped cream
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- sesame oil
Preparation steps
Rinse chicken thoroughly.
Rinse the vegetables. Chop onions with peel into quarters. Chop the rest coarsely.
Put vegetables with chicken in a pot and add water.
Season soup with salt and pepper, add bay leaves and bring to a boil.
Once the soup boils, reduce the heat, cover and let simmer for about 1 1/2 hours. Skim foam on stop if desired.
After cooking, remove chicken from soup. Line a colander with cheesecloth and pour broth through the sieve into another pot.
For egg custard use a small baking dish (300 ml, 3 cm high rim, approximately 1 cup, 1 inch rim). Grease dish with the sesame oil. Thoroughly mix eggs with cream, nutmeg, salt and pepper and pour into dish. Bake in preheated oven (convection not recommended) in a hot water bath at 140°C (approximately 280°C) and cook 40 minutes. Get egg custard from the water bath and leave to cool. Then cut into slices and diamonds.
Distribute hot chicken broth with egg custard into soup bowls and serve immediately. Add small pieces of vegetables from the chicken broth as desired.
