Chicken & Vegie Soup & Egg Custard
Chicken & Vegie Soup & Egg Custard
- Preparation time 45 mins
- Serves 4 people
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Ingredients
- 4 (600g) Skinless chicken breasts
- 2 Bay leaves
- 6 Pepper corns
- 1 Carrot
- ½ Celery (or celeriac)
- 1 Leek
- 1 Onion
- 1 tbsp Olive oil
- 2 Eggs
- 2 Egg yolk
- 1 cup Milk
- 1 pinch Nutmeg
- ¼ bunch ea Parsley, chives, tarragon (finely chopped)
- 1 pinch Salt
- Spray oil
Method
- Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil. In a bowl mix together eggs, yolks, milk, nutmeg, herbs and season.
- Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid. Steam egg mixture for about 20 minutes or until set. Set aside to cool, once cold, remove from bowl and cut into cubes.
- Simmer chicken until tender, take out of the stock and set aside to cool. Wash, peel and dice the vegetables.
- In a saucepan heat the oil, sauté the vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender.
- Take chicken and cut into bite size chunks, place back into the stock and vegetables.
- Add egg custard and serve.
Notes
Get creative and cut the egg custard with a fun shaped pastry cutter
Nutritional Information
- Serving size 372g
- Energy 1520kJ 363kcal
- Protein 42.7g
- Total fat 15.7g
- Saturated fat 4.4g
- Carbs (total) 10.3g
- Carbs (sugar) 10.1g
- Sodium 207mg
- Fibre 4.2g
All nutrition values are per serve.