Chicken Soup with Egg and Herbs

Ingredients

• 1 onion
• 1 stalk leek
• 2 carrots
• 200 g celery root
• 1 whole chicken (ca. 1.2 kg)
• 1 tsp white peppercorns
• 3 cloves of mace
• 2 fresh bay leaves
• 1 handful parsley
• 3 spring onions
• 3 tsp cornstarch
• 1 tbsp soy sauce
• 2 tbsp white wine vinegar
• 2 Eggs
• Salt
• ground black pepper

Instructions

1. 1.

   Peel the onion and cut it horizontally in half. Place the cut sides down in a large pot and brown them dark on high heat.

2. 2.

   Meanwhile wash, trim and peel the leek, carrots and celery root. Cut them into large pieces. Rinse the chicken thoroughly.

3. 3.

   Pour about 2 l cold water into the pot. Add the chicken with the prepared vegetables, spices and 2-3 stalks of parsley and let it simmer gently for about 2.5 hours just below boiling point. Skim foam as needed and add more water so the chicken stays almost covered.

4. 4.

   Remove the chicken from the finished broth and let it cool. Remove skin, detach meat from bones, shred into pieces and divide among four soup bowls. Strain the broth into a fresh pot. Rinse parsley, shake dry and cut leaves into strips. Wash, trim and slice spring onions into fine rings and add to the broth. Dissolve cornstarch in some cold water and pour with soy sauce and vinegar into the soup, whisking until it boils once. Beat eggs. Reduce soup temperature so it only simmers. Add beaten eggs while constantly stirring and season with salt and pepper. Pour egg‑flowered soup over the chicken meat in the bowls, sprinkle with parsley and serve immediately.