CHICKEN SOUP WITH POACHED EGGS AND HERBS

By ARMIDA, Italy
CHICKEN SOUP WITH POACHED EGGS AND HERBS
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After Armida had prepared her bone broth, she cooked with it to create a variety of different dishes. Her favorite way to consume the broth was simply, with only a small handful of tiny pasta simmered into it; she didn't miss her absent teeth in her enjoyment of it. When Armida sent me home with a jarful of broth, a freshly laid egg, and a shoot of green garlic, I discovered my own favorite way to use the broth: I made a simple chicken soup by simmering the garlic, fresh herbs, and Armida's orange-yolked egg right in the mineral-rich broth. Just as Armida described, I found the broth to be deeply restorative, and cooked in this way it seemed the perfect joining of chicken and egg.
Ingredients
Servings:
Instructions
  1. Bring the chicken broth to a boil and add the garlic. Reduce the heat and simmer, covered, for 10 minutes. Season to taste; if you used whole garlic cloves, remove them from the broth at this point. Crack the eggs into ramekins or small bowls, and while the broth is at a low simmer add 1 egg at a time to the pot. I find that stirring the broth gently between adding each egg helps to keep the yolk and white united.
  2. Once all the eggs have been added, place the lid on just slightly ajar; be sure the flame is low, otherwise the broth could boil over, disrupting the eggs. If you prefer runny yolks, cook for 5-6 minutes total. If you like your egg yolks solid, cook for 5 to 6 minutes total.
  3. To serve, spoon an egg into each bowl and ladle the broth over. Garnish with freshly chopped herbs, salt, and black pepper. There are a number of additions to this dish that are delicious; olive oil, grated cheese, and a scattering of sizzling bread crumbs are just a few examples.
Ingredients
Servings:
Instructions
  1. Bring the chicken broth to a boil and add the garlic. Reduce the heat and simmer, covered, for 10 minutes. Season to taste; if you used whole garlic cloves, remove them from the broth at this point. Crack the eggs into ramekins or small bowls, and while the broth is at a low simmer add 1 egg at a time to the pot. I find that stirring the broth gently between adding each egg helps to keep the yolk and white united.
  2. Once all the eggs have been added, place the lid on just slightly ajar; be sure the flame is low, otherwise the broth could boil over, disrupting the eggs. If you prefer runny yolks, cook for 5-6 minutes total. If you like your egg yolks solid, cook for 5 to 6 minutes total.
  3. To serve, spoon an egg into each bowl and ladle the broth over. Garnish with freshly chopped herbs, salt, and black pepper. There are a number of additions to this dish that are delicious; olive oil, grated cheese, and a scattering of sizzling bread crumbs are just a few examples.

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