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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth. | 2. Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes. | 3. At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled. | 4. To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken quarter	4	halved		-	-	-	-
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
leek	1		sliced	54.29	12.5935	1.335	0.267
celery rib	2		sliced	-	-	-	-
onion	1	halved		-	-	-	-
parsley	1	ounce		10.2058	1.7945	0.8420000000000001	0.22399999999999998
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt pepper				-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.