Chicken And Egg Soup
(Vegetable and chicken broth)

Serves: Four
Time required: 20 minutes
4 eggs
850 ml chicken stock
1 tbsp salt
1 tbsp rice wine vinegar
1 sliced leek
125 g broccoli florets
125 g chicken, shredded and cooked
2 mushrooms, sliced
1 tbsp sherry
a dash of chilli sauce
paprika powder, to garnish

Preparation:
Bring a large saucepan of water to a boil over high heat and add salt and vinegar to it. Simmer and break the eggs into the water, one at a time. Poach for one minute and remove with a slotted spoon. In another pan, bring the chicken stock to a boil, over moderate heat and add the leek, broccoli, chicken, mushroom and sherry and season it with the chilli sauce. Cook for eight to nine minutes. Add the poached eggs to the soup and cook for two more minutes. Ladle the soup into warm individual soup bowls, dividing the eggs among them. Garnish with the paprika powder and serve hot.

Nutritive value of each serving:
Calories: 136 kcals
Proteins: 15.8 g
Fat: 7.0 g
Minerals: 1.3 g
Fibre: 0.4 g
Carbohydrates: 1.5 g