Chicken broth with egg, carrots and croutons

Chicken broth with egg, carrots and croutons

Ingredients

• water 3 l
• chicken fillet 800 g
• eggs 2 pcs.
• carrots 1 pc.
• onion 1 pc.
• ground black pepper
• spice
• salt
• crackers
• greens

Directions

1. Put the meat to cook together with a whole carrot and onion, let it boil, remove the foam, cook over low heat for about an hour, removing the foam.
2. Get the carrots, cut into cubes, discard the onion.
3. “Disassemble” the finished meat into small pieces, return to the broth along with the carrots, season with spices, boil for a couple of minutes.
4. Boil eggs, cut into cubes.
5. Pour chicken broth into a tureen, add croutons and eggs, sprinkle with herbs, serve sour cream separately.