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Categories:
chicken broth white wine egg noodles carrot chicken flat leaf parsley ground cumin pepper lemon juice egg salt
Viewed: 39 - Published at: 6 years agoIngredients
- 5 cups chicken broth
- 1/2 cup white wine
- 1 cup medium egg noodles, uncooked
- 1/2 cup finely diced carrot
- 1 boneless skinless chicken breast, cooked and diced small
- 1/3 cup chopped flat leaf parsley
- 1/8 - 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
- 3 tablespoons lemon juice
- 1 egg
- salt, to taste
Method
- In a saucepan, bring broth and wine to a boil. Add the finely diced carrots and egg noodles and simmer for about 15 minutes.
- Stir in chicken, chopped parsley, cumin and pepper.
- In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
- Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"); DO NOT BOIL.
- Salt to taste and serve.
