YOUR SOLIN GENERATED RECIPE
Shredded Chicken Soup with Egg
Tender shredded chicken and vibrant vegetables simmered in a savory bone broth, finished with a silky poached egg for a comforting and protein-rich meal.
INGREDIENTS
4 oz Chicken breast
1 large Egg
2 cup Chicken bone broth
0.5 cup Carrots
0.5 cup Celery
0.25 cup Yellow onion
1 clove Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Heat the extra virgin olive oil in a medium saucepan over medium heat and sauté the diced onion, carrots, and celery until they begin to soften.
Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the chicken bone broth and bring the liquid to a gentle simmer.
Stir in the cooked shredded chicken, sea salt, and black pepper, allowing the soup to heat through for about 5 minutes.
Carefully crack the egg into the simmering broth and poach for 3 to 4 minutes until the white is completely set but the yolk remains soft.
Ladle the soup into a bowl while keeping the egg intact, and garnish with chopped fresh parsley before serving.