Description
This delicious and creamy chicken soup with vegetables served with lemon and chilli pepper it’s ideal for cool autumn and winter days.
Ingredients
Scale
- Main Ingredients
- 1.4 kg whole chicken cut up, without breast
- 4 pieces carrots
- 1 piece parsley root
- ¼ pieces celery root
- 3 pieces celery stalks
- 1 piece onion medium size
- ½ pieces red bell pepper
- 100 g green peas frozen
- 30 ml sunflower oil
- 2 teaspoon sea salt kosher
- ½ teaspoon ground black pepper freshly ground
- 1 teaspoon vegetable mix for soups
- 2 pieces chicken stock cubes
- 1 piece egg yolk free range
- 3 tablespoon sour cream
- 1 piece lemon juice freshly squeezed
- 1 bunch parsley chopped
- 3 l water warm
Instructions
- Preparation:
- Cut up the chicken, will use the thighs, drumsticks, wings, chicken's back and breast bone. Bone the pulp and cut the boned pulp into pieces.
- Wash and peel the vegetables, then cut in small cubes, but the onion leave it whole.
- Cooking:
- Heat the sunflower oil in the soup pot, in which I put the chicken parts to fry. Season the meat with sea salt, freshly ground black pepper and fry them for about two minutes on medium heat.
- Pour hot water over the meat, add the whole onion, season with the vegetable mix for soups and chicken stock cubes, simmer for thirty minutes. Remove the foam formed above the soup with a spoon.
- Add the diced vegetables and frozen green peas, add a litre of water, season with sea salt and simmer for another forty minutes.
- Thickening the soup:
- Put the egg yolk and the sour cream in a bowl or cup and mix them well until you obtain a homogeneous paste.
- Add a few tablespoons of soup to the thickener, stirring to equalize the temperature and pour the thickener into the pot. Add the lemon juice and the chopped parsley.
- Serving:
- Serve hot, with a bit of lemon next to it for an extra sour, more sour cream on top and chilli pepper.