It's a challenge for me every time to cook Greek-style chicken soup and I'm proud to tell you that I'm getting better and better.
- chicken breast about 300 g
- an onion
- 3 carrots
- 2 pcs. parsnip
- a piece of celery
- a bunch of green parsley
- yellow and green peppers
- a cup of rice.
- Himalayan pink salt
- 3 yolks
- juice from half a lemon
- 2 tablespoons sour cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Greek chicken soup:
In a 5 l pot put cold water with salt on the fire.
Add the chicken pieces and when it foams, take it with a spoon and repeat until there is no more foam from the chicken.
Add the cleaned and washed vegetables, cut into pieces.
Season and simmer for an hour.
Add the rice.
Prepare the yolks mixed well with lemon juice and sour cream.
I put the pepper in larger pieces and took them out at the end together with the parsley.
Take a soup polish and add over the yolks and pour thinly back into the pot.
Serve with hot peppers.
you can add more lemon juice