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chicken soup with egg recipe

chicken soup with egg is perfect when you are in a cold country during the winder

chicken soup with egg
250 grammes chicken fillet
1 1/2 litres water
a bit mace
fresh seasoning such as celery, parsley and a bit winter carrot or kruidenbuiltje for chicken soup
2 eggs

Bring fillet with water, salts and mace to cook. Places blade under pan and lets draw the soup on low fire at least 3 hours. After 1 1/2 hours the plants and add cut small vegetable. Screen the soup by a screen; cut the kippenfillet still smaller. Return that chicken in sifted soup and puts the pan on fire. The eggs break in schaaltje; rudder just as with a fork and pours it in the soup. To continue stir to the soup cooks and immediately to serve. Give there toasts with butterbutter butter at.
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