Egg drop soup and garlic thighs

Egg drop soup with garlic chicken thighs – a comforting and delicious recipe

Who doesn't love a warm and hearty soup that warms your soul on chilly days? Egg drop soup with garlic chicken thighs is an excellent choice that combines the rich flavors of chicken with the delicate texture of eggs and a creamy garlic sauce. This simple yet flavorful recipe is perfect for a family meal or a dinner with friends. So, let's discover together the steps to achieve a perfect result!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4

Ingredients:
- 2 chicken or hen thighs
- 2 carrots
- 2 potatoes
- 1 soup cube (like Gallina Blanca)
- 3 eggs
- 100 g noodles
- 2 garlic cloves
- 100 ml oil (for alioli)
- 3-4 tablespoons olive oil
- 25 ml milk
- salt and pepper, to taste
- fresh chopped parsley, for garnish
- oil for frying thighs (150-200 ml)
- 100 g flour, for coating the thighs

Preparation:

1. Boiling the thighs – Start by preparing the chicken thighs. Place them in a large pot and add about 2.5 liters of cold water. Add salt to taste and let them boil over medium heat for 1 hour. It is important to remove the foam that forms on the surface to achieve a clear and tasty broth.

2. Preparing the vegetables – After 1 hour, remove the thighs from the water and let them drain. Use a knife to cut the thighs in half to make them easier to fry later. In the same water where you boiled the thighs, add the soup cube, peeled and diced potatoes, peeled and grated carrots, olive oil, and a little salt. Let it boil until the potatoes are almost cooked, about 15-20 minutes.

3. Adding noodles – When the potatoes are almost done, add the noodles to the soup and let it boil for about 5 minutes. This is the perfect time to check the taste – adjust with salt and pepper if needed.

4. Egg drop – Carefully crack the eggs, adding them to the soup without stirring. Turn off the heat and cover the pot to allow the eggs to cook gently in the steam of the soup. This will create a delicious effect, with soft and creamy yolks.

5. Preparing the fried thighs – In the meantime, take the chicken thighs, coat them in flour, and then fry them in a pan with hot oil. It is recommended to cover the pan with a lid, as the oil may splatter. Fry the thighs on both sides until golden and crispy, about 5-7 minutes on each side. Remove them onto a paper towel to absorb excess oil and add salt if you haven't already.

6. Preparing the alioli – Now let's make the alioli. In a mixing container, add the two sliced garlic cloves, milk, and a little salt. Blend the ingredients and gradually add the remaining oil until you achieve a creamy consistency. If you want a thicker alioli, you can add more oil, but be careful – add it gradually!

7. Serving – Now that all components are ready, it's time to assemble the plate. Place the warm soup in bowls, add an egg to each serving, and sprinkle fresh chopped parsley on top. Serve the fried thighs alongside the alioli for an extra burst of flavor.

Enjoy your meal! This egg drop soup with garlic chicken thighs is sure to become a favorite in your kitchen.

Helpful tips:
- You can add other vegetables, such as celery or tomatoes, for extra nutrients and flavors.
- If you want a spicy version, add a finely chopped chili pepper to the alioli.
- This soup goes wonderfully with a slice of toasted bread or bread croutons.

Frequently asked questions:
- Can I use other types of meat? Of course! You can replace chicken thighs with turkey meat or even a mix of chicken and pork.
- How can I store the soup? You can store the soup in airtight containers in the refrigerator for 2-3 days. You can reheat it on the stove or in the microwave.
- Is it possible to freeze the soup? It is not recommended to freeze boiled eggs. Instead, you can freeze just the soup (without eggs) and add fresh eggs when serving.

Nutritional values:
This soup is rich in protein due to the chicken and eggs, and the vegetables add essential fiber and vitamins. One serving contains approximately 350-400 calories, depending on the amount of oil used for frying.

In conclusion, egg drop soup with garlic chicken thighs is a versatile, tasty, and easy-to-make recipe. Experiment with the ingredients and adapt the recipe to your preferences! With each attempt, you'll bring an extra burst of flavor to your plate. Enjoy your meal!

 Ingredients: 2 chicken thighs or hen--------2 carrots........2 potatoes.......1 cube of white chicken broth.... 3 eggs-------100 g noodles -------2 cloves of garlic....100 ml oil..... 3-4 tablespoons of olive oil.......25 ml milk.....salt and pepper.....chopped parsley......oil for frying the thighs (150-200) ml.......100 g flour.