Greek-style Chicken Soup

 Ingredients: 1 chicken of about 1 kg (or chicken meat also about 1 kg) 1 root of celery 1 root of parsnip 3 carrots 1 larger onion 1 red bell pepper 1 lemon 3 egg yolks 300 g sour cream 60 g rice 1 carrot for color 3 tablespoons of oil fresh parsley

We wash the chicken well under cold running water, making sure to remove any impurities. We then cut it into suitable pieces so that it cooks evenly. In a large pot, we put the chicken to boil with enough water to completely cover it. It is essential to skim the soup well, removing the foam that forms on the surface, to achieve a clear and flavorful broth. This process will take a few minutes, but it is crucial for improving the final appearance and taste of the soup.

Meanwhile, we take care of the vegetables. We peel all the vegetables: carrot, parsley, celery, and onion, and then cut them into large pieces. It is important for the vegetables to be cut evenly, so they cook at the same time. We keep a whole carrot for later use. We add the vegetables to the pot over the chicken, cover with a lid, and let it boil over medium heat for about an hour. When the chicken is well cooked, we remove it from the pot and strain the soup to eliminate the vegetables and any bones.

The chicken meat is shredded or cut into cubes, depending on preference. I prefer cubes, as they integrate better into the soup. Some of the boiled vegetables are blended to obtain a fine paste, which we add to the strained broth. This will provide a creamy texture and an intense flavor. Separately, we wash the rice in cold water and boil it with a pinch of salt until it becomes slightly soft but not fully cooked.

In a larger bowl, we combine the egg yolks with the sour cream, mixing well to obtain a homogeneous composition. We gradually add a few ladles of soup to this mixture, continuing to whisk with a whisk to prevent curdling. Once the composition is uniform, we pour the mixture into the pot with the soup, stirring with a spoon or ladle until all the liquid reaches the same temperature.

We then add the cut meat and drained rice to the pot. It is time to add the lemon juice, starting with half the amount to avoid too strong a sourness. We taste and add salt to preference. We grate the remaining carrot on a fine grater and sauté it in a pan until golden. This will add a splash of color and a pleasant taste to the soup.

After the carrot is ready, we strain the beautifully colored juice over the soup and let everything simmer on low heat for another 10-15 minutes, so the flavors combine and the meat absorbs the flavors from the juice. Finally, we turn off the heat and add the finely chopped fresh herbs. We serve the soup hot, alongside hot peppers for those who want a spicy touch. This chicken soup is not only nourishing but also comforting, perfect for chilly days.

 Tags:  eggs onion greenery chicken meat carrots rice soups pepper oil sour cream lemon gluten-free recipes