Delicious Creamy Chicken Soup

This traditional Georgian soup turns out to be rich and extremely tasty due to the addition of egg and flour dressings to the broth. Here is a simple recipe to share with you.



Source

12 ingredients

12 servings

Ingredients

• Chicken fillet 1 piece
• Water 3¹⁄₂ l
• Carrot 1 piece
• Bow 2 pieces
• Cilantro 1 bunch
• Parsley 1-2 branches
• Butter 1 tbsp. the spoon
• Flour 3 tbsp. spoons
• Eggs 3 pieces
• White wine vinegar 3 tbsp. spoons
• Salt taste
• Greens for serving taste
  
  

Cooking

1. Remove excess fat and skin from the chicken. Rinse the carcass, put in a pan, fill with water and put on medium heat.
   Choose a carcass weighing at least 1,300–1,500 g.

2 ․ When the water boils, remove the foam that has formed on the surface.

3 ․Add the whole peeled carrots and well-washed onion in the husk to the pan with a base cut into a couple of millimeters.

1. For cilantro and parsley, remove the hard parts of the stems. Tie the greens with a thread to make a bunch, and put in a pan with chicken and vegetables.

2. Reduce the heat to small and cook under the lid for about 45-60 minutes until the chicken is soft enough.

6 ․ Put the finished chicken on a plate. Remove a bunch of cilantro with parsley and vegetables from the broth.

7 ․ Pour about 400 ml of the broth into a small saucepan and cool slightly.

1. Pour 4-5 tablespoons of the fat that has formed on the surface of the broth into a stewpan, and heat over medium heat.

2. Chop the onion, put in a saucepan and simmer for about 5 minutes. Stir constantly. It is not necessary to brown the onion.

3. Add the butter to the onion. When it melts, add flour. Stir so that there are no lumps left, add a couple of spoons of the broth and mix again. Remove from heat.

eleven. Beat eggs. Add the cooled broth to them gradually and continue whisking. Pour in the vinegar and whisk again to make the mixture homogeneous.
Use the broth, which was poured into a separate pan, and make sure that it is not hot, but slightly warm.

1. Put the pot with broth on medium heat. Add the onion and flour over the spoon and stir constantly. Make sure that there are no lumps left.

thirteen. Reduce the heat. Pour egg mixture into a broth with a thin stream and stir continuously until boiling.

1. When the broth boils, salt it and remove from heat.

fifteen. In the cooled chicken, remove the meat from the bones, cut into small pieces and arrange on plates. Pour the broth and sprinkle with herbs.

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