Greek-style chicken soup

Name: Greek-style chicken soup - Floriana N.
Ingredients: 600 g chicken breast; 3; 4 carrots; 1; 2 parsnips; 1 green bell pepper; 2 white onions; 2 kohlrabi; 50 ml oil; 3; 4 egg yolks; 400 g sour cream; 1 lemon; salt; pepper

Soups - Greek-style chicken soup by Floriana N. - Recipia

If I have fresh chicken breast and a few vegetables on hand, I often choose to make Greek-style chicken soup. It doesn't have complicated ingredients, it's easy to prepare, and it always turns out delicious. I love it because it has a light texture while still being hearty. I've made it enough times to know where it makes sense to adjust and where it doesn't. Quick Info Total time: approximately 90 minutes Servings: 6-8 Difficulty: easy to medium Recipe for: lunch or dinner, suitable for any season Ingredients 600 g chicken breast 3-4 carrots 1-2 parsnips 1 green bell pepper 2 white onions 2 medium kohlrabi 50 ml oil 3-4 egg yolks 400 g sour cream 1 lemon salt pepper Preparation Method 1. Start by preparing the vegetables. Peel the carrots, parsnips, onions, bell pepper, and kohlrabi. Wash them well under running water. 2. Slice the carrots, bell pepper, and parsnips thinly – I prefer julienne or small cubes. Chop the onion finely. Cut the kohlrabi into thin sticks that are not too long. 3. Wash the chicken breast and cut it into cubes or strips. The exact shape doesn't matter, just make sure the pieces are suitable for a spoon. 4. In a large pot, pour in the oil and let it heat up. First, add the carrots and sauté for about 2-3 minutes. The goal is to give the soup a more intense color. 5. Add the onion, bell pepper, and parsnip. Stir and let everything sauté for another 2-3 minutes. It shouldn't brown, just soften slightly. 6. Add the sliced kohlrabi and stir a few times. Then, add enough water – depending on how thick you want the soup (about 3 liters is generally sufficient for this quantity). 7. Let the vegetables boil. Occasionally, skim off the foam that rises to the surface with a ladle. 8. When the vegetables are half-cooked (after about 20 minutes), add the chopped chicken breast. Let it simmer together over medium heat until the meat and vegetables are done (another 20-30 minutes). 9. In the meantime, prepare a mixture of egg yolks and sour cream. Whisk them well in a large bowl. 10. When the soup is cooked, season with salt and pepper. Use a ladle to take hot soup and gradually pour it over the egg yolk and sour cream mixture, stirring constantly. The idea is to gradually raise the temperature to avoid curdling the mixture. 11. Remove the pot from the heat and slowly pour the egg yolk and sour cream mixture into the soup in a thin stream, stirring all the time. Don't rush this step. 12. Add lemon juice to taste. Stir, and if you want it more sour, add a bit more juice. 13. Finally, you can add some chopped herbs (parsley or dill, if you like). 14. The soup is served hot, with hot pepper on the side, and those who wish can add extra sour cream directly to their bowl. Why I Make This Recipe Often I’m drawn to it because it’s a soup that works anytime and doesn’t require rare ingredients. It’s made from common ingredients and doesn’t pose a hassle when adjusting portions. It’s hearty without being too heavy. Tips and Variations Tips - Don’t skip the step of gradually adding the hot soup to the sour cream and egg yolk mixture. Otherwise, you risk it curdling or clumping. - If you want a soup with less fat, you can slightly reduce the amount of sour cream, but don’t eliminate it completely. - The foam on the surface should be removed while the vegetables and meat are boiling; otherwise, the soup won’t be clear. Substitutions - Lemon can be replaced with vinegar, but the taste is more balanced with fresh lemon juice. - Fermented sour cream can also be added directly to the bowl if you prefer a tangier version or want to control the taste at serving. Variations - You can add other root vegetables, but keep the base simple for the classic flavor. - If you want a soup with more texture, chop the vegetables coarsely. Serving Ideas - It is always served hot, with hot pepper on the side. - Extra sour cream in the bowl adds creaminess if you prefer a richer soup. - It goes well with fresh bread or a slice of toasted bread. Frequently Asked Questions 1. Can I use other parts of the chicken, not just the breast? Yes, you can also use boneless thighs or wings, but chicken breast has the advantage of cooking faster and not leaving too much fat. 2. If I don’t have kohlrabi, what can I substitute? Kohlrabi provides a specific taste and unique texture, but you can skip it or use a small amount of celery root instead. However, the result will be slightly different. 3. Can it be made without egg yolk? Yes, but the soup will have a less creamy texture and a slightly bland taste. The yolk helps bind the sour cream and adds color. 4. Why does the sour cream mixture sometimes curdle? Usually, if the sour cream is too cold or if you pour the mixture too quickly into the hot soup, there’s a risk of curdling. Gradually tempering it solves the problem. 5. How much lemon juice should I add? It’s best to add it gradually, taste, and stop when it’s to your liking. A medium-sized lemon is usually sufficient for this amount. Nutritional Values Approximately, a medium serving (about 400 ml) of the soup contains around 250-300 kcal. Carbohydrates: 8-10 g Proteins: 22-25 g Fats: 13-17 g (depending on the sour cream used) Values are approximate and may vary depending on the exact ingredients and how much sour cream is added to the bowl. Storage and Reheating Greek-style soup keeps well in the refrigerator, covered, for up to 3 days. Reheat it over low heat, stirring gently. Avoid boiling it again after adding the sour cream and egg yolks, as it may curdle. If you want to reheat just one serving, it’s better to take out what you need and not leave the rest at room temperature. The soup does not freeze well, as the texture changes too much upon thawing.

Preparation

Clean the vegetables and wash them well under running water. The carrots, bell pepper, and parsnip are cut into thin strips or cubes, the onion is finely chopped, and the kohlrabi is sliced into thin, short sticks. The chicken breast is washed well and cut into strips or cubes. In a pot, pour a little oil and first sauté the carrots to achieve a nice color for the soup. Then add the onion, bell pepper, and parsnip in turn and let them sauté a bit more, then add the kohlrabi and fill with water. Let the vegetables boil and occasionally remove the foam that rises to the surface. When the vegetables are half-cooked, add the cut chicken breast and let it boil together. Meanwhile, prepare a mixture of egg yolks and sour cream separately. Mix this well and when the vegetables and meat are cooked, season with salt and pepper, scoop from the hot soup with a ladle, and gently pour over this mixture until it thins out and reaches a temperature close to the soup in the pot. Remove the pot from the heat and slowly pour the hot mixture into the soup while continuously stirring to avoid curdling the sour cream. Adjust with lemon juice to taste and garnish with greens. Serve hot alongside hot peppers. Enjoy your meal! Instead of lemon, vinegar can be used (although the taste is much better with lemon). Additional sour cream can be added to the plate.

Greek-style chicken soup

Preparation

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