Chicken Soup with Poached Egg Recipe
Ingredients
Directions
- In a pan with 3 liters of boiling water seasoned with salt, add the chicken, gizzard and heart.
- Cover and cook for 35 minutes or until the chicken is cooked.
- Once it's cooked, remove to a dish and let it cool.
- In the broth from cooking the chicken, add the carrot and cook for 5 minutes.
- After 5 minutes, add the pasta of choice, stir and cook for another 10 minutes.
- Meanwhile cut the gizzard and heart into small pieces.
- Remove the chicken skin and bones and shred the meat using your hands.
- Once the pasta is cooked, add the shredded meat, gizzard and heart.
- Stir and remove from the heat before it starts to boil so you don't over cook the pasta.
- In a different pot with boiling water seasonsed with salt, add the vinegar and stir the water in a circular motion with a spoon.
- Crack and add the eggs one by one and let them cook on medium heat for 3 minutes.
- After the 3 minutes, remove the eggs with a slotted spoon and let it drain well.
- Add the soup to the plates and divide the eggs by the plates over half a slice of the Alentejo bread.
- Decorate with mint leaves and serve.
Frequently Asked Questions
Can I use a different type of meat instead of chicken for this soup?
Yes, you can substitute chicken with other meats like turkey or even a vegetarian option such as tofu or jackfruit. Just adjust the cooking times accordingly to ensure the meat is fully cooked or the vegetables are tender.
How should I store leftover chicken soup with poached eggs?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you have leftover poached eggs, it's best to store them separately. You can also freeze the soup, but it's recommended to add the eggs fresh when reheating to maintain their texture.
What should I do if my pasta is overcooked in the soup?
If your pasta has overcooked, it may become mushy. To prevent this in the future, keep an eye on the timer and taste test the pasta a minute or two before the suggested cooking time is up. If it happens, consider reintroducing a bit of broth to the soup to help balance the texture.
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