Chicken Soup With Egg

Potato: 1 medium

Carrot: 1 medium

Chicken Fillet: 1 medium

Egg: 1 boiled egg

Pasta: 50g

Chives/Dill: fresh or dried

Spices: mixed (salt, pepper)

Cut potato, carrot and chicken fillet in small cubes (1x1 cm).

In a medium pot with boiled water combine the potato, carrot and chicken and spices. Simmer for around 15 minutes.

Add pasta and simmer for additional 5-10 minuted.

Remove from heat and serve hot with chives and boiled egg cut in half.

Enjoy!

Serve with a toast and butter or grilled cheese sandwich.

It tastes better if served straight after cooking and not used as a takeaway.

Chicken Soup With Egg are versatile and can be enjoyed in any season.

It is also believed to have therapeutic properties, as it is said to help alleviate symptoms of colds and flu. ( please check with doctor first :) )

Tasty and easy to prepare Chicken Soup With Egg. Heatly option for lunch or dinner or just to warm up the day.