Chicken Broth with Egg and Herbs
A clear, light chicken broth with tender meat pieces, a poached egg, and fresh dill, served with rye bread.
- Time
- 40 min
- Serving
- 478 kcal
- Ingredients
- ≈ $1.54
- Protein
- 36 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 150 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Carrots≈ $1.50 per kg 40 g
- 4 Onions≈ $1.60 per kg 40 g
- 5 Dillpack 50 g ≈ $1.80 8 g
- 6 Bay leaves to taste
- 7 Rye breadpack 350 g ≈ $2.39 40 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and slice the carrot3 into 1 cm rounds; peel and dice the onion4 finely.
Place the chicken1 thighs in 600 ml of cold water, bring to a boil over medium heat, and skim off foam for the first 5–7 minutes.
Add the carrot3, onion4, and bay leaf; simmer on low heat for 25 minutes until the meat is tender.
Meanwhile, boil an egg in rapidly boiling water for 9–10 minutes until fully set, then cool in cold water, peel, and halve.
Remove the chicken1 and bay leaf, shred the meat from the bones, and cut into 1–2 cm pieces. Strain the broth, return to a boil, and season with salt.
Plate the meat and egg halves, pour over the broth, sprinkle with finely chopped dill5, and serve with rye7 bread.
Tips
- Why it works
- Simmer the broth gently to avoid cloudiness. Boiling too hard breaks down collagen and makes it murky. Skim foam early to remove impurities that cause bitterness later.
- Substitutions
- Use chicken thighs instead of breasts for richer broth; swap dill for parsley if needed, but reduce to 5g to avoid overpowering.
- Common mistakes
- Overcooking the chicken turns it dry and rubbery. Check when bones separate easily from meat. Broth smells burnt if simmered too long.
- Storing and reheating
- Eat fresh or store broth with eggs submerged for 2 days; reheat gently to 70°C. Eggs keep peeled for 1 day in cold water.
- Serve with
- Pair with buttered rye bread and a side of pickled cucumbers for a balanced lunch on a cold day.
In short
- In the planner this dish is cooked for two days: reheat on day two.
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.