Light chicken soup with eggs and tomatoes

There are no potatoes and excess fat here, so the chicken soup is dietary. And original: beaten eggs turn into thin threads in the broth.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Cooking time: 15 minutes
• Prep time: 25 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Chicken fillet 200-250 g
• Water 1 300 ml
• Tomatoes 4 pieces
• Eggs 3 pieces
• Salt to taste
• Ground black pepper to taste
• Green onions to taste

Cooking method

• Place the fillets in a saucepan, cover with cold water and cook for about 20-25 minutes until tender.

• Meanwhile, pour boiling water over the tomatoes and let sit for 5 minutes.

• Then drain the water and remove the skins from the tomatoes.

• Cut vegetables into small pieces and place in a bowl along with the resulting juice.

• In another bowl, beat the eggs with a fork or whisk.

• Remove the boiled chicken fillet and chop finely. Send back to the broth, salt and pepper.

• Place the tomatoes in a saucepan and bring to a boil.

• Stirring the soup constantly, pour in the eggs in a thin stream.

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• Bring soup to a boil and remove from heat. Sprinkle with chopped onion before serving.

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