Chicken Broth with Omelet


  • 2 l water
  • 800 g poultry flesh
  • 1 carrot
  • 1 small onion
  • 1 parsley root with green
  • salt
  • ==
  • 3 eggs
  • 3 tbsp milk
  • 2 tbsp butter
  • salt


  1. Bone the poultry and put the meat in a pan with cold water, boil, remove the grease and simmer on low heat.
  2. In a dry pan put sliced carrot and onion in layers and saute, then add to the broth.
  3. When the meat is half done, add salt and parsley.
  4. Strain before serving. Note: The meat works well in a meat salad.
  5. ==
  6. Melt the butter in an oven-proof pan.
  7. Whip the eggs with milk, salt to taste and pour yhem in the buttered pan.
  8. Bake in a 375F oven until done.
  9. Roll up the omelet loosely and cut it into 1cm wide strips
  10. Place several egg strips into each soup dish and pour some broth to fill the dish as desired.
This article uses material from the "Chicken Broth with Omelet" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License