Greek-style chicken soup

Name: Greek-style chicken soup - Lavinia L.
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 celery root; 2 stalks of celery; 2 bay leaves; 2 handfuls of rice (thats my measurement); 300 ml of sour cream; 2 large egg yolks (3 if the eggs are small); a vegetable cube or a tablespoon of dehydrated chopped vegetables (whatever you have on hand); salt; pepper; magic borscht for souring or if you have pickles; feel free to add 2; 3 tablespoons of pickle juice (thats what I did).

Soups - Greek-style chicken soup by Lavinia L. - Recipia

Greek-style chicken soup - a hearty and comforting delicacy Greek-style chicken soup is a dish that combines flavors and ingredients that bring a unique taste, perfect for cool days or when we want to indulge in a bowl of comfort food. This soup is not just a simple broth but a true meal in itself, thanks to the richness of ingredients that make it extremely nourishing. In a world where we increasingly want to enjoy healthy and tasty meals, Greek-style chicken soup proves to be the ideal choice. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Number of servings: 4 Necessary ingredients: - 1 large chicken, cut into pieces (thighs, wings, and back are the most suitable) - 1 medium onion - 2 carrots - 1 red bell pepper - ½ celery root - 2 stalks of celery - 2 bay leaves - 2 handfuls of rice (about 150 g) - 300 ml sour cream - 2 large egg yolks (or 3 if the eggs are small) - 1 vegetable cube or 1 tablespoon of dehydrated vegetables - Salt and pepper to taste - Borscht or pickle juice for souring (2-3 tablespoons, to taste) Step by step for a perfect soup: 1. Preparing the ingredients: Start by washing and peeling the vegetables. Chop the onion, carrots, and celery into small cubes, while you can leave the red bell pepper whole to add later. Make sure the chicken is cut into smaller pieces for even cooking. 2. Cooking the meat: Place the chicken pieces in a large pot with cold water, enough to cover all the ingredients. Add the onion, carrot, celery cut into large pieces, bell pepper, salt and pepper, the vegetable cube or dehydrated vegetables, bay leaves, and a little pepper. Boil over medium heat for 15 minutes, skimming the soup to remove impurities. 3. Adding the rice: After 15 minutes of boiling, add the rice and the diced celery stalks. The latter will add excellent flavor to the soup. Cover the pot and let it simmer on low heat for another 20 minutes, until the rice is well cooked. 4. Deboning the meat: Remove the chicken pieces, celery root, and bell pepper from the pot. Debone the meat and cut it into small pieces. If you prefer, you can leave the wings whole, cutting them only in half for a more rustic look. 5. Restoring the soup: Blend the cooked celery root and add it back to the soup along with the deboned meat. Add half of the diced red bell pepper for an attractive appearance and a note of freshness. 6. Preparing the sour cream mixture: In a separate bowl, mix the sour cream with the egg yolks. Add this mixture to the soup after lowering the heat to the minimum. It is important not to let the soup boil after adding the sour cream to avoid curdling. Adjust the taste with salt and pepper to preference. 7. Souring the soup: Greek-style chicken soup can be soured with borscht or pickle juice, depending on your preferences. Add the borscht or pickle juice after you’ve turned off the heat. 8. Serving and garnishing: The soup is served hot, with fresh herbs on top, such as celery, lovage, or parsley, depending on your preferences. Personally, I prefer to add a small amount of celery for a subtle flavor. Practical tips: - For an intense aroma, you can add a few crushed garlic cloves during cooking. - Vary the ingredients: You can replace the rice with quinoa or a mix of vegetables for a gluten-free version. - For an extra flavor, add a few slices of lemon to the soup before serving. Nutritional benefits: This soup is rich in protein due to the chicken, and the vegetables provide a considerable amount of vitamins and minerals. A serving of Greek-style chicken soup contains about 350-400 calories, depending on the amount of sour cream used. It is a balanced meal suitable for the whole family. Frequently asked questions: 1. Can I use turkey instead of chicken? Yes, the soup will have a similar flavor but will be less fatty. 2. How can I make the soup spicier? Add a little chili pepper or cayenne pepper during cooking. 3. What can I use instead of sour cream? You can opt for Greek yogurt or plant-based sour cream for a lighter version. Greek-style chicken soup is an excellent choice for a comforting lunch or family dinner. It is a dish that brings together simple yet flavorful ingredients and will surely bring smiles to the faces of your loved ones. Try this recipe and enjoy every spoonful! Bon appétit!

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 celery root
2 stalks of celery
2 bay leaves
2 handfuls of rice (thats my measurement)
300 ml of sour cream
2 large egg yolks (3 if the eggs are small)
a vegetable cube or a tablespoon of dehydrated chopped vegetables (whatever you have on hand)
salt
pepper
magic borscht for souring or if you have pickles
feel free to add 2
3 tablespoons of pickle juice (thats what I did).

Category: Soups Author: Lavinia L. Views: 1 Date: 30.09.2024

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