Greek-style chicken soup

Greek-style chicken soup - A classic recipe full of flavor and nostalgia

Greek-style chicken soup is a beloved recipe for many of us, both for its delicious taste and for the childhood memories it evokes. This nourishing soup, with delicate flavors and fresh ingredients, is perfect for cool days or for moments when we want to indulge in a comforting dish. In addition to being easy to prepare, this soup is also very versatile, giving you the chance to adapt it to your personal tastes and preferences.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 6

Necessary ingredients:
- 1 large chicken (about 1.5 kg)
- 1 medium onion
- 2 carrots
- 1 red bell pepper
- 1/2 celery root (about 100 g)
- 2 celery stalks
- 2 bay leaves
- 2 handfuls of rice (about 150 g)
- 300 ml sour cream
- 2 large egg yolks (or 3 if they are small)
- 1 vegetable cube or 1 tablespoon of vegetable seasoning
- salt and pepper, to taste
- borscht or pickle juice, to sour (optional)

Step by step to a perfect soup:

1. Preparing the ingredients: Start by cutting the chicken into large pieces so that it cooks evenly. Peel and chop the onion, carrots, and celery into large cubes, and leave the red bell pepper whole to add flavor to the soup. Make sure you have all the ingredients at hand for a smooth cooking process.

2. Boiling the chicken: In a large pot, place the chicken and cover it with cold water. Add the onion, carrot, celery cut into large pieces, bell pepper, vegetable cube, bay leaves, salt, and pepper. Bring to a boil and skim the soup to remove impurities. Boil for about 15 minutes over medium heat.

3. Adding rice and celery: After 15 minutes, add the rice and the diced celery stalks. The latter will give an excellent flavor to the soup. Cook everything covered, over low heat, for 20 minutes, stirring occasionally.

4. Deboning the chicken: After the rice is cooked, remove the chicken from the pot, as well as the celery and bell pepper. Debone the chicken, cut the meat into small pieces, and leave the wings whole, cutting them only in half. Blend the celery root to obtain a fine puree and add it back to the soup along with the chopped meat.

5. Finalizing the soup: Cut the remaining red bell pepper into small cubes and add it to the soup for a pleasant appearance and intensified flavor. In a separate bowl, mix the sour cream with the egg yolks, then add the mixture to the boiling soup, making sure to reduce the heat to low. Adjust with salt, pepper, and sour the soup to taste, using borscht or pickle juice.

6. Serving the soup: Once finished, Greek-style chicken soup can be served hot, sprinkled with fresh herbs such as parsley or lovage. Personally, I like to add just a little fresh celery for an extra flavor.

Practical tips:
- About the chicken: Choose a chicken with quality meat, preferably from a local farm. This will add a richer taste to the soup.
- Using vegetables: Fresh vegetables are essential for a special taste. If you have older root vegetables, make sure they are still firm and blemish-free.
- Variations: You can also add other vegetables, such as zucchini or potatoes, to vary the texture and enrich the flavor of the soup.

Calories and nutritional benefits:
A serving of Greek-style chicken soup contains approximately 250-300 calories, depending on the amount of sour cream used. It is an excellent source of protein, vitamins, and minerals, especially high in vitamins A and C due to the fresh vegetables.

Frequently asked questions:
- Can I use turkey instead of chicken? Absolutely! Turkey soup is just as delicious and offers a slightly different taste.
- How can I make the soup spicier? You can add a little chili pepper or spices like paprika, depending on your preferences.

Delicious pairings:
Greek-style chicken soup pairs perfectly with a slice of fresh bread or crunchy croutons. For a complete meal, a green salad with lemon and olive oil will perfectly complement the flavors of the soup.

I hope this recipe brings you joy at the table and pleasant memories! Enjoy your meal!

 Ingredients: For 4 liters of soup, we need a large chicken from which I always use the thighs, wings, and back, a medium onion, 2 carrots, a red bell pepper, half a root of celery, 2 stalks of celery, 2 bay leaves, 2 handfuls of rice (that's my measurement), 300 ml of sour cream, 2 large egg yolks (3 if the eggs are small), a vegetable cube or a tablespoon of vegetable seasoning, salt, pepper, magic bors for souring, or if you have pickles, feel free to add 2-3 tablespoons of pickle juice.