Chicken Broth with Egg and Herbs

Name: Chicken Broth with Egg and Herbs
Total time: 40 min
Yield: 1食分
Cuisine: 家庭料理
Ingredients: Chicken thighs — 150 g; Eggs — 1 個; Carrots — 40 g; Onions — 40 g; Dill — 8 g; Bay leaves — 0.3 g; Rye bread — 40 g; Salt — 2 g

A clear broth with chunks of chicken, egg, and fragrant greens. Serve with rye bread.

所要時間: 40 分
1人分: 478 kcal
材料: ≈ $1.51
タンパク質: 36 g

ヘルシー高たんぱくスープ

材料

1 Chicken thighsパック 900 g ≈ $3.81 150 g
2 Eggsパック 10 個 ≈ $1.89 1 個
3 Carrots≈ $1.50 / kg 40 g
4 Onions≈ $1.60 / kg 40 g
5 Dillパック 50 g ≈ $1.80 8 g
6 Bay leaves お好みで
7 Rye breadパック 350 g ≈ $2.39 40 g
8 Salt 2 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

Wash the chicken¹ and vegetables; peel the carrot³ and onion⁴; cut the carrot into 1 cm rounds; dice the onion into about 0.5 cm cubes; set the bay leaf aside; prepare a 2–3 liter pot with 500 ml of water, place the pot on the stove and heat over medium until ready.
Place the chicken¹, carrot³, and onion⁴ in the pot, add 500 ml of water, and bring to a gentle simmer over medium heat.
Continue simmering over medium heat for 25 minutes, skimming the foam with a slotted spoon to keep the broth clear.
Remove the chicken¹ from the broth, let it cool slightly, separate the meat from the bones, and cut it into 1–2 cm pieces; strain the broth and return it to the pot.
Return the broth to a gentle boil over medium heat, season with salt to taste, and return the chicken¹ meat to the liquid.
Boil the eggs² hard in a separate pot: simmer for 9–10 minutes until the yolk is firm, cool in cold water, and peel.
To serve: place chicken¹ and halved eggs² in a bowl, ladle over the broth, and sprinkle with dill⁵.
Tips: you can boil eggs² in advance and refrigerate until serving; replace dill⁵ with fresh parsley or dill to taste.

コツ

なぜこうするのか: 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.
代用できる材料: Use chicken thighs instead of breasts for richer broth; swap dill for parsley if needed, but reduce to 5g to avoid overpowering.
よくある失敗: Overcooking the chicken turns it dry and rubbery—check when bones separate easily from meat. Broth smells burnt if simmered too long.
保存と温め直し: 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.
合わせるもの: Pair with buttered rye bread and a side of pickled cucumbers for a balanced lunch on a cold day.