Quick Wedding Soup Recipe

Name: Quick Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None chicken breasts on the bone (about 14 oz each); 1 None onion, quartered; 2 None carrots, peeled; 1 None bay leaf; 6 None whole peppercorns; 1 cup long grain rice; 2/3 cup raisins; 3 cups frozen peas and carrots; 3 None uncooked sausages (about 4 oz each); 1 lb green asparagus, trimmed and sliced; 2 None medium eggs; 1/2 cup milk; 1 pinch grated nutmeg; None None oil, for frying; 1 None bunch green onions, sliced; 1/2 None bunch chervil, chopped

Servings: persons

2 None chicken breasts on the bone (about 14 oz each)
1 None onion, quartered
2 None carrots, peeled
1 None bay leaf
6 None whole peppercorns
1 cup long grain rice
2/3 cup raisins
3 cups frozen peas and carrots
3 None uncooked sausages (about 4 oz each)
1 lb green asparagus, trimmed and sliced
2 None medium eggs
1/2 cup milk
1 pinch grated nutmeg
None None oil, for frying
1 None bunch green onions, sliced
1/2 None bunch chervil, chopped

1
Place the chicken breasts in 8 cups salted water and bring to a boil. Add the onion, carrots, bay leaf and peppercorns and simmer for about 45 mins. Remove the chicken breasts and leave to cool slightly. Strip the meat from the bones and cut into pieces. Strain the stock through a sieve, then bring back to a boil.
2
Cook the rice according to the packet instructions, adding the raisins 10 mins before the end of the cooking time. Add the frozen vegetables to the stock, bring to a boil and cook for about 15 mins. After about 5 mins, squeeze the sausages from the skins and add to the stock as meatballs. Add the asparagus and chicken pieces.
3
Beat together the eggs and milk and season with salt, pepper and a pinch of nutmeg. Heat a little oil in a 10 inch frying pan, add the egg mixture and cook over a low heat until set to form an omelette. Remove from the pan, allow to cool slightly then cut into diamond shapes.
4
Drain the rice and stir into the soup with the omelette triangles, green onions and chervil. Season and serve.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 None chicken breasts on the bone (about 14 oz each), 1 None onion, quartered, 2 None carrots, peeled, 1 None bay leaf, and more.

Yes, Quick Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Wedding Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions