Chicken & Vegetable Soup with Herbed Egg Stars

Prep time: 45 minutes
Serves: 4
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  • 2 Farm Pride eggs
  • 2 Farm Pride egg yolks
  • 4x 600g skinless chicken breasts
  • 2 bay leaves
  • 6 pepper corns
  • 1 carrot
  • 1/2 bunch celery (or celeriac)
  • 1 leek
  • 1 onion
  • 1 tbs olive oil
  • 1 cup milk
  • 1 pinch nutmeg
  • 1/4 bunch each of parsley, chives, tarragon (finely chopped)
  • 1 pinch salt
  • Spray oil


  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, herbed and season.
  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.
  4. Set aside to cool, once cold, remove from bowl and cut into cubes or use a star cookie cutter.
  5. Simmer chicken until tender, take out of the stock and set aside to cool.
  6. Wash, peel and dice the vegetables. In a saucepan heat the oil, sauté the vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender.
  7. Take chicken and cut into bite size chunks, place back into the stock and vegetables. Add egg mixture pieces and serve.