Description
This chicken soup is especially comforting on a chilly day or when you're in need of a soothing meal.
Ingredients
Instructions
In a large pot add the chicken and 2 liters of water. Boil over high heat.
Meanwhile dice the onion, carrots, and potatoes.
When the chicken is completely cooked take it out, and strain the broth.
Put the pot with the broth back on the stove, lower the heat to medium, add the carrots, onion, potatoes, and vegeta.
Shred the cooked chicken.
In a large bowl mix the egg and yoghurt.
Once the veggies are cooked add the shredded chicken and parsley. Take of the heat.
Gradually add a ladleful of hot chicken broth from the pot into the egg-yoghurt mixture while whisking vigorously. Add two more ladles of broth into the mixture. This helps temper the egg and prevents curdling.
Slowly pour the tempered egg and yoghurt mixture into the pot. Stir everything together. Season with black pepper (and salt if needed).
Serve hot garnished with more fresh parsley and a lemon wedge for squeezing.
Equipment
Tips
- To prevent curdling when adding the egg-yoghurt mixture, make sure to gradually temper the mixture by adding hot broth while continuously whisking. This helps bring the temperature of the mixture closer to that of the soup.
- Taste your soup before serving and adjust the seasoning as needed. The amount of salt and pepper may vary.
- This soup is best enjoyed hot. Serve it immediately after garnishing with fresh herbs and lemon wedges.
- Feel free to add other ingredients to your soup, such as rice, noodles or vegetables like celery, to make it tastier.
- If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently over low heat to avoid curdling when reheating.
- Experiment with different garnishes like fresh dill, parsley, or a drizzle of olive oil for extra flavor and presentation.
- Serve your chicken soup with a side of crusty bread or pita for a complete and satisfying meal.
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