Authentic home cooking from Spain, with US measurements. 
Chicken Noodle Soup with Egg Yolk
I don't care if it's cold or not, a chicken soup with a bit of pasta—like these thin noodles—always hits the spot. While making it, I thought adding an egg yolk to the soup would give it more body, making it smoother and even more delicious. A splash of sherry wine would also be nice, but I didn't have any this time—maybe next time.
Chicken Noodle Soup with Egg Yolk
I don't care if it's cold or not, a chicken soup with a bit of pasta—like these thin noodles—always hits the spot. While making it, I thought adding an egg yolk to the soup would give it more body, making it smoother and even more delicious. A splash of sherry wine would also be nice, but I didn't have any this time—maybe next time.
Open in Cookpad AppSteps
- 1
Place the chicken carcass and carrot in a large pot. Cover with water, add salt, and bring to a boil. Simmer for 1 hour, stirring occasionally.
- 2
After an hour, taste the broth. If you want a stronger flavor, simmer longer. Once it's to your liking, remove the chicken carcass, blend the carrot, and strain the broth. Keep the broth hot.
- 3
Return the pot to the heat. When the broth starts to boil, add the noodles and cook according to the package directions for al dente. I recommend cooking them al dente, as they will continue to cook in the bowl from the heat of the soup.
- 4
Once the soup is ready, ladle it into bowls.
- 5
Meanwhile, finely chop the parsley.
- 6
Separate the egg yolks from the whites. Save the whites for another recipe.
- 7
Place an egg yolk in each bowl and sprinkle with parsley. Mix the yolk into the soup as you eat—it will change the color and flavor.
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