Chicken soup

CHICKEN SOUP

Ingredients

1small chicken 1.5 kg

120 g rice for soup Carolina

1large egg

The juice of 2 lemons

Instructions

Remove the skin of the chicken.

Rinse your chicken very will and put it in a large pot.

Put water in the pot until it covers the chicken and reaches 2 cm above it.

Put the pot over high heat.

Shortly before the water boils, foam forms on the surface of the water.

With a spoon ladle gather the foam and toss it. Foam forms again. Gather it and toss it again.

Add salt to the water to improve the flavor of the meat.

Lower the heat and let the meat boil uncovered for about an hour.

After 1 hour examine if the meat is boiled.

Take a fork and drive it into the flesh of the chicken.

If the fork enters easily into the chicken flesh and if it unsticks from the bones, then it is ready.

If it does not, the meat is uncooked and needs more cooking.

When the meat is boiled and it is soft and tender remove it from the pot and put it on a serving platter.

Sprinkle it slightly with salt. Cover the platter and leave it aside.

Strain the broth of meat and count it.

For each dish of soup you need a big cup of broth.

If you want to prepare only a few plates and the broth of chicken is too much, you can keep the excessive broth in the freezer for another use or you can boil it for some time until it evaporates and reduces.

Put in a pot the broth of the chicken you are going to use.

Put the pot over high heat to boil the broth.

Wash the rice thoroughly and strain it. Add it in the chicken broth and stir.

Lower the heat and let the rice boil until it softens.

Chicken soup with egg and lemon

Squeeze 2 lemons and take their juice.

In a bowl beat the egg with a fork.

Pour in the egg little by little the lemon juice and continue beating with the fork.

Fill a soup ladle with hot broth from the pot.

Pour the hot broth slowly into the egg and lemon and continue beating with the fork,

Repeat the same thing and add two more soup ladles broth into the egg and lemon.

In this way the egg is cooked slowly and dissolves into the soup.

Remove the pot from the heat.

Pour slowly the egg and lemon sauce into the pot and stir.

You can serve the soup and the meat in the same dish or separately in different dishes.

Pour the soup into a soup bowl and place in the middle of the table.

Cut the chicken into portions and put it on a serving platter.

Everyone can serve himself.

In this way everyone gets the part of meat he likes and the quantity of the soup he wants.

   

Chicken soup with lemon and feta cheese

In this variation you put only half of the lemon juice into the soup and add feta cheese into it.

Calculate 20 g feta for each soup plate.

Smash the feta with your fingers into the soup plate and stir it to dissolve.

The taste is better if the soup is hot.