Egg Soup

 Ingredients: Chicken bones, Eggs (two per serving), Onion, Vegetables or Vegeta, Bay leaf, Rice, Tarragon, Sour cream, Lemon juice

Because nothing is wasted, everything is transformed, from the chicken breast carcasses that went on the path of preservation, I created a wonderful egg soup. This recipe is not only an excellent way to utilize leftovers but also an opportunity to bring a touch of warmth and comfort on colder days. Let’s see how to prepare this delicacy.

We start by placing the chicken breast carcasses in a large pot, along with cold water, salt, and a few peppercorns. It is essential to let the water simmer slowly, and during the process, a foam will appear on the surface. This is made up of impurities and proteins, which we need to remove with a skimmer. Once the soup is cleaned, we add a bay leaf and the onion, which can be chopped finely or left whole, depending on preference. The onion will add a sweet flavor and aroma, and we let it simmer until it becomes soft and completely dissolves.

After the onion has softened, we add a handful of washed rice and, optionally, two tablespoons of Vegeta or very finely chopped vegetables, to enrich the soup's flavor. We let everything boil together, stirring occasionally, until the rice is cooked al dente. At that point, we reduce the heat and, using a ladle, crack the eggs one by one, letting them fall into the hot soup. It is an exciting moment when the egg whites quickly coagulate, forming a delicate and fluffy texture.

After adding all the eggs, we turn off the heat and let the soup rest so that the egg whites can coagulate completely. Meanwhile, we rub an egg yolk with sour cream, obtaining a creamy paste. We add a few tablespoons of the hot soup to this mixture, stirring well to avoid sudden coagulation of the yolk. Then, we pour this mixture into the pot with the soup, along with a bunch of fresh tarragon, which will add a fragrant and fresh note. If you don’t have fresh tarragon, dried is a good alternative, but be sure to add it along with the rice to release its aroma.

Finally, when the soup is no longer hot, we sour everything with lemon juice, thus adjusting the acidity and adding a touch of freshness. This Greek-inspired soup is a delicacy that invites us with memories from childhood, when we played with the eggs on the plate, watching the yolk flow into the soup, coloring it a vibrant yellow. Thus, we have not only a nourishing soup but also a piece of our past, full of flavor and nostalgia. Enjoy this warm soup with your loved ones, and turn every bite into an unforgettable memory.

 Tags:  chicken soup lemon gluten-free recipes