Ingredients
- 4 chicken drumsticks (can be breast if you wish)
- 1 carrot (cube)
- 1 medium potato (cubed)
- 1 onion (divided into 8-10)
- 1 handful of barley noodles
- 1 handful of noodles
- 1/2 bunch of parsley ( chopped)
- 1 full handful of spinach (thinly sliced)
- 2 lemon juice
- extra virgin olive oil
- 2 cloves of garlic (chopped)
- 1 tablespoon butter
- salt, black pepper
for Roux
- 1 egg
- 1 tablespoon of flour
- 1 tablespoon of butter
- 1 tablespoon of yogurt
for Chicken Stok
- 1 onion
- 2 stalks of celery
- 1 carrot
- 2 cloves of garlic
- black pepper
- dried cayenne pepper
Sour Chicken Soup Recipe Preparation
First of all, we will prepare a delicious water to boil the chickens and use them in cooking. First, wash the chicken drumsticks in plenty of water. Randomly cut an onion, celery, leek and carrot into large pieces. Caramelize them all for 1-2 minutes with a little olive oil in a large pot. Add 2 liters of water and leave to boil for 40-45 minutes on the lowest heat. Remove the foams accumulated on the surface during cooking. 15 minutes before the drums are almost cooked, add the lightly crushed garlic, ground black pepper and cayenne pepper. Take the chickens from inside and strain the water and leave them hot on the side. Chicken broth should look clear, you can use the chickens as a whole by lint if you wish.
How to Make Sour Chicken Soup Recipe
Add a little olive oil and butter in a saucepan, fry the barley noodles until the noodles are lightly colored, then add the cut onions, carrots and potatoes and saute for 2-3 minutes, add the delicious broth and chicken, just for the vegetables to cook as the chicken is already cooked 10 Boil for 15 more minutes.
After the vegetables are cooked, turn off the heat. If you want to add finishing, you can continue below. If you do not want to add dressing, prepare your soup by adding spinaches and parsley. The heat of the soup is enough for the spinach and parsley to cook, and finally, you can serve it as it is by adding fresh lemon juice.
Sour Chicken Soup Recipe Roux (optional)
In a large bowl, mix the egg, yogurt and flour. Temper this mixture by adding 1 scoop of hot chicken stock with a ladle and stirring. While preparing the seasoning, bringing the egg to the temperature of the soup without cooking or cutting the yogurt. If you add it directly to the soup, it will have an unpleasant appearance and a lumpy flavor. Repeat the process for 2-3 more scoops, then add the warmed seasoning into the soup and mix it with a strainer. After boiling for another 5 minutes, add the cut parsley and spinach. Finally, you can add fresh lemon juice and serve it as it is.
