Chicken soup

The lemon in Turkish chicken soup is very refreshing, the soup is delicious. And İ have added something what the Greeks do; boil the chicken with bay leaf and cloves and the soup is even more tasty!

For this soup İ use chicken legs, but if you make a big lot you can use a full chicken. And chicken breast would work too, only İ think the legs are better because the meat from the legs is less dry and more tasty for this soup.

  • 1 large onion cut in 2
  • 2 cloves
  • 1 bay leaf
  • 1 carrot, peeled in a few large pieces
  • 2  chicken legs
  • 75 grams rice
  • 3 eggs yolks
  • 1 lemon juice
  • parsley, finely chopped

Boil the chicken with the onion, carrot and the cloves stuck in the bay leaf in 1 liter of water. Bring is slowly to boiling so it does not froth. Let it cook slowly until the chicken is ready.

Clean the soup through a stainer, set the chicken aside to cool down and you do not need the vegetables and herbs anymore. Add the washed rice and let it cook slowly for about 20 minutes.

Clean the chicken from the bones and the skin. Only use the meat, cut in small pieces and better just tear them in small bits

Then finish the soup off a short while before serving.

Whisk the yolks in and slowly add the lemon juice.

Preheat the soup again, slowly and do not let it boil again. First whisk in a full soup spoon hot soup through the egg – lemon mixture. Stir in well then add this to the soup, stir well and do not bring it to boil.

Sprinkle some parsley on each serving.

And what İ did not put in the ingredients list, but you can spice this soup a little bit up with a little spicy pepper flakes.




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