Simple Chicken Soup A La Grec Recipe 

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



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.  


Boil and skim foam for clear soup. Reduce heat to medium and simmer soup for another hour.  


Remove the chicken and veggies from the soup after an hour and drain it into a large bowl for a clear liquid.  


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.   


Bring to boil. In the meantime, shred the chicken breast with two forks or as much as you like for your soup. Set aside.  


Whisk egg yolks, milk, and sour cream in a small bowl. Whisk in a few ladles of soup to the egg/sour cream combination.   


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.  

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