Every now and again, you feel bad. Of course you do. Today is one of those days. On days when my throat hurts, steaming chicken soup is the best.
– 1 whole chicken – 2 tablespoon vegetable oil– 1 parsnip – 1/2 celery root– 1 white onion– 1 bay leaf– 2 carrots – 3 egg yolk– 1/2 cup milk– 1 cup sour cream– salt and pepper to taste– juice of one lemon– 1/4 cup of chopped dill– parsley for garnish– 1/4 cup long grain rice
Ingredient
1
Add the chicken pieces, parsnip, carrots, celery root, white onion, bay leaf, and enough water to cover the chicken and vegetables fully to a large soup pot.
2
Boil and skim foam for clear soup. Reduce heat to medium and simmer soup for another hour.
3
Remove the chicken and veggies from the soup after an hour and drain it into a large bowl for a clear liquid.
4
Chicken and veggies should chill. Boil carrots and shred. Heat oil in a soup pot and add carrots. After sautéing carrots for two minutes, return soup to pot.
5
Bring to boil. In the meantime, shred the chicken breast with two forks or as much as you like for your soup. Set aside.
6
Whisk egg yolks, milk, and sour cream in a small bowl. Whisk in a few ladles of soup to the egg/sour cream combination.
7
Pour this mixture into the soup pot with the chicken. Soup with lemon juice, salt, and pepper. Add rice now. Add dill and parsley and serve hot.