Chicken Soup with Poached Eggs

Recipe by
Total Time:
10-15 Mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 4 tbsp - Butter or Margarine
  • 4 - Bread slices
  • 4.5 cups - Chicken stock
  • 4 - Eggs
  • 1.75 tbsp - Freshly grated Cheese

How to Make Chicken Soup with Poached Eggs

  • In a frying pan, melt butter/margarine over moderately low heat and cook bread in it, turning frequently for 4-5 mins, or until slices are golden brown on both sides.
  • Place a slice of bread in each of 4 individual soup bowls.
  • Bring chicken stock to a simmer in a small saucepan, and let it simmer slowly while you prepare eggs.
  • Bring water to a simmer in a frying pan.
  • Break one egg at a time into a saucer.
  • Holding dish as close to the water as possible, slide egg into pan.
  • Gently lift white over egg yolk with a wooden spoon.
  • Try to keep eggs separate.
  • Poach eggs for 3-5 minutes depending on how firm you want them.
  • Then remove them from water with a slotted spoon and place an egg on top of the fried bread in each soup bowl.
  • Sprinkle eggs with grated cheese and pour stock around it.
  • Serve soup at once.