Prep:  25 Mins
Cook:  50 Mins
Serves:  4
Average: 5 (2 votes)
Recipe by: Australian Eggs
Warm and comforting soup filled with veggies and cubes of smooth egg custard.

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Chicken and Vegetable Soup with Herb Egg Custard
  1. Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil
  2. In a bowl mix together eggs, yolks, milk, nutmeg, herbs, vinegar and season with salt
  3. Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid. Steam egg mixture for about 20 minutes or until set. Set aside to cool, once cold, remove from bowl and cut into cubes
  4. Simmer chicken until tender, take out of the stock and set aside to cool
  5. Wash, peel and dice the vegetables. In a saucepan heat the oil, cook vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender
  6. Take chicken and cut into bite size chunks, place back into the stock and vegetables
  7. Add egg custard and serve
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