Mom’s chicken soup

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Mom’s chicken soup

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Ingredients

2 kg chicken cut into portions
1 dried onion cut into four
1 leek cut into three
Half a small celery root
salt
Freshly ground pepper
1 cup couscous or barley or rice
FOR THE EGG LEMON
2 fresh eggs
juice from 2 lemons
1 kg corn flour
  • Medium

Ingredients

  • FOR THE EGG LEMON

Directions

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Mom’s chicken soup

Energizing and delicious

Now that we are staying home longer due to an emergency, it would be good to make meals for our family that speak to their hearts… to thank them.

I have always loved chicken soup, a balm my mom used to make, with plenty of lemon from our garden lemon tree.

The variety of freshly ground peppers gives taste and warmth. I liked to clean the chicken and in fact the chicken pieces that she put in the soup were passed through the grill a little, so that they get color.

From vegetables she used leeks, celery or carrots that gave a special taste. But she strained the broth and took it out because my brother did not like it.

Sometimes she would pass all the vegetables through the blender and throw them in the chicken soup. Also fresh grated ginger gives a special taste, but now due to special conditions with China I do not recommend it.

My mom’s recipe is yours.

Mom’s chicken soup

Steps

1
Done

We put the chicken, onion, leek and celery root in a deep saucepan and add 3 liters of water to completely cover the chicken.

2
Done

We bring to a boil and skim the surface until it is clean with a slotted spoon.

3
Done
60-90 minutes

We lower the heat, cover the pot and simmer for 60-90 minutes or a little longer if it is a free-range chicken.

4
Done

Immediately after, we take out the chicken and put it on a plate, where we keep it warm and covered. We clean it and if we want we pass it a little from the grill to get a little color, the children like it more this way.

5
Done

We strain the broth and remove the vegetables.

6
Done

We put the broth back in the pot and add the pasta or rice. We boil for a few minutes depending on the pasta.

7
Done

We add pepper and salt and remove from the heat.

8
Done

In a bowl, we whisk the eggs.

9
Done

In another bowl, we mix the lemon juice with the corn flour until dissolved.

10
Done

We add the lemon to the egg solution, continuing to beat.

11
Done

We pour over the chicken soup with the eggnog, stirring.

12
Done

We simmer the chicken soup at low temperature for a while until it becomes a little thicker, stirring.

13
Done

We serve the chicken soup and add to each deep dish and pieces of chicken and if you want a little freshly ground pepper.

TDriver

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Sonia’s orange pie
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Potato salad of Tsagarada
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previous
Sonia’s orange pie
next
Potato salad of Tsagarada

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