Chicken Soup with Vegetables and Young Nettles
This simple chicken soup combines potatoes, carrots and young nettles with aromatic spices and a beaten egg added at the end. It is an easy way to make a flavorful spring soup from everyday ingredients.
Updated : 16 October, 2026
Easy
About 30 min.
Ingredients
500 grams
Chicken
1
Onions
1
Carrot
4
Potato
3 tablespoon
Vegetable oil
1
Chicken eggs
150 grams
Nettle
2
Laurel leaf
1 tablespoon
Greens
1.5 liter
Water
to taste
Garlic powder
to taste
Ground coriander
to taste
Ground pepper mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices for the chicken and young nettle soup.
Step 2
Place a suitable pot over the heat, add about 3 tablespoons of vegetable oil and heat it. Add a little salt and 500 g, or about 1.1 lb, of chicken cut into small pieces. Cook over high heat, stirring, until the chicken begins to brown.
Step 3
Add 1 finely chopped medium onion to the pot. Stir and cook for 2–3 minutes, until the onion becomes translucent.
Step 4
Cut 1 medium carrot into small cubes and add it to the pot. Stir and cook over medium heat for about 2 minutes.
Step 5
Cut 4 peeled medium potatoes into small cubes and add them to the pot. Stir with the chicken and vegetables and cook over medium heat for another 2–3 minutes.
Step 6
Season with coriander, a mixture of ground peppers, dried garlic, salt, bay leaf and 1 tablespoon of dried herbs to taste.
Step 7
Pour in 1.5 liters, or about 6⅓ cups, of boiling water and bring to a boil over high heat. Skim off any foam, partially cover the pot and simmer over medium heat for about 7–10 minutes, or until the chicken is cooked through and the potatoes are tender.
Step 8
Pour boiling water over 150 g, or about 5 oz, of fresh young nettles, rinse them thoroughly and chop them into medium-size pieces.
Step 9
Add the chopped nettles to the soup and stir. Cover and cook over medium heat for another 2 minutes.
Step 10
Crack 1 egg into a small bowl and beat until smooth. Slowly pour it into the soup while stirring gently. Cover the pot, turn off the heat and leave the soup to stand for a couple of minutes.
Step 11
Ladle the chicken soup with vegetables and young nettles into serving bowls and serve.
Step 12
The soup is ready to serve.
Author note
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