Entebbe Transfer Soup

Ingredients

• 1 whole soup chicken (approx. 1.2 kg)
• 3 liters water
• 2 onions
• 3 carrots
• 2 celery stalks
• 2 bay leaves
• 4 eggs
• 2 leeks
• 200 g vermicelli
• 2 cloves garlic
• salt and pepper to taste
• fresh parsley, chopped

Method

1. Bring the soup chicken and 3 liters of water to a boil. Skim off any foam.
2. Add onions, carrots, celery, bay leaves, and garlic. Simmer gently for 1.5 hours.
3. Meanwhile, hard-boil the eggs (10 minutes), cool, and peel them.
4. Remove the chicken from the pot. Strain the broth. Cut the chicken into pieces, removing bones and skin.
5. Slice the leeks into rings. Add leeks and vermicelli to the broth, cook for 8 minutes.
6. Return the chicken to the pot. Season with salt and pepper.
7. Slice the eggs lengthwise.
8. Ladle the soup into a large bowl. Lay the egg halves in a straight row across the center, like checkpoints.
9. Sprinkle with parsley.

Serving notes

• Serve in a large bowl so the row of eggs is clearly visible.
• Optionally serve extra parsley on the side.