Garlic and Chicken Soup With Poached Eggs

garlic-chicken-soup-poached-eggs
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 26 g (6g saturated fat)
    • Cholesterol 185 mg
    • Sodium 820 mg
    • Protein 45 g
    • Carbohydrate 17 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 112 mg

Thinly slice 2 heads of garlic (or, for speed, pulse them in a food processor until roughly chopped). Heat 2 tablespoons of the oil in a large pot over medium-low heat. Add the garlic, sage, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft and fragrant, 6 to 8 minutes.

Add the chicken thighs and 8 cups water. Bring to a boil, reduce heat, and gently simmer, skimming off any foam from the surface, until the chicken is cooked through, 12 to 15 minutes. Transfer the chicken to a plate and let cool slightly before shredding the meat. Return the meat to the broth.

In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. Crack the eggs into a teacup, then slip them into the water. Cook until the whites are set, 2 to 3 minutes. Remove with a slotted spoon.

Ingredients

  1. Check 2 heads garlic, cloves separated and peeled, plus 1 whole clove
  2. Check 1/4 cup olive oil
  3. Check 10 fresh sage leaves
  4. Check Kosher salt and black pepper
  5. Check 1 1/2 pounds boneless, skinless chicken thighs
  6. Check 1 tablespoon white vinegar
  7. Check 4 large eggs
  8. Check 4 slices baguette, toasted
  9. Check sliced scallions and shaved Parmesan, for serving

Directions

  1. Thinly slice 2 heads of garlic (or, for speed, pulse them in a food processor until roughly chopped). Heat 2 tablespoons of the oil in a large pot over medium-low heat. Add the garlic, sage, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft and fragrant, 6 to 8 minutes.
  2. Add the chicken thighs and 8 cups water. Bring to a boil, reduce heat, and gently simmer, skimming off any foam from the surface, until the chicken is cooked through, 12 to 15 minutes. Transfer the chicken to a plate and let cool slightly before shredding the meat. Return the meat to the broth.
  3. In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. Crack the eggs into a teacup, then slip them into the water. Cook until the whites are set, 2 to 3 minutes. Remove with a slotted spoon.
  4. Drizzle the toasted baguette with the remaining oil and rub with the remaining garlic.
  5. Serve the soup topped with the eggs, toasts, scallions, and Parmesan.