Recall Comfort Soup
Based on:
TypeStarter
Serves4 people
DateAugust 25, 2026
Creamy chicken soup with eggs lined up like recalled treasures: comfort in the egg crisis.
A steaming bowl of creamy chicken soup with a striking garnish: four halved hard-boiled eggs in a row, like recalled eggs on a conveyor. Comforting, warm, and a wink to the Belgian egg crisis.
Ingredients
- 1 whole chicken (approx. 1.2 kg)
- 2 liters water
- 2 onions
- 2 carrots
- 2 celery stalks
- 2 bay leaves
- 4 sprigs parsley
- salt and pepper
- 200 ml heavy cream
- 4 eggs
- 4 slices white bread
Method
- Wash the chicken and place in a large pot with water.
- Roughly chop onion, carrot, and celery and add with bay leaves and parsley.
- Bring to a boil, skim, and simmer gently for 1 hour.
- Meanwhile, hard-boil the eggs for 9 minutes. Peel and halve them.
- Remove the chicken from the pot, discard skin and bones, shred the meat.
- Strain the broth, season with salt and pepper, add the cream.
- Return the chicken meat to the pot and heat through.
- Cut bread into strips and toast briefly.
- Ladle soup into bowls. In each bowl, arrange four egg halves in a row as a 'recall action'.
- Serve with bread strips on the side.
Serving notes
- Sprinkle some extra parsley over the eggs just before serving.
- Arrange the egg halves neatly in a straight line in the soup.