Ingredients 1 whole chicken (about 1,700 g) 1 carrot 1 dry onion 1 sprig celery stalk Salt Freshly-ground pepper 1 cup small pasta (or rice) 1 tsp cornstarch 2 eggs 2 lemons Expert Tip Dr. Tasos Papalazarou This is an excellent meal for those watching their weight. It provides a significant portion of your daily protein needs with relatively few calories. The protein in chicken is of high biological value, helping to support muscle function and the immune system. Soups also retain most of the vegetables’ vitamins and trace minerals, increasing the nutritional value of the dish. Pair it with potato salad or a slice of bread for a healthy, balanced, and complete meal. Equipment Pot TAGS CHICKEN CHICKEN KIDS' RECIPES LOW BUDGET MAIN COURSES GREEK WHAT TO COOK TODAY Ingredients 1 whole chicken (about 1,700 g) 1 carrot 1 dry onion 1 sprig celery stalk Salt Freshly-ground pepper 1 cup small pasta (or rice) 1 tsp cornstarch 2 eggs 2 lemons Instructions SOUP Place the chicken in a large deep pot and add the vegetables. Pour in about 3 liters of water, enough to fully cover the chicken, and bring to a boil. Skim off any foam that rises to the surface during the first few minutes of boiling using a spoon. Lower the heat, cover the pot, and let it simmer for about 1 hour and 15 minutes, or until the chicken is tender. Remove the chicken and set it on a platter, keeping it warm and covered. Strain the broth and discard the vegetables. Return the broth to the pot and add the pasta or rice. Boil for a few minutes until cooked. Add salt and pepper to taste. Remove the pot from the heat to stop the boiling and let it cool slightly. EGG-LEMON SAUCE Dissolve the cornstarch in the lemon juice. In a bowl, whisk the eggs and slowly pour in the lemon mixture, continuing to whisk. Gradually add a ladle of hot broth to the egg mixture, whisking constantly to temper it. Pour the egg-lemon mixture back into the soup, stirring gently. Place the pot over very low heat for a few minutes until it thickens slightly, stirring often. Serve in warm bowls with some finely chopped chicken added to each. Tips Choose free-range chicken. It may need more cooking time. Judge doneness by checking if the meat is tender. Don’t remove anything before boiling the chicken. Afterward, you can skim off excess fat from the surface of the broth. That fat, incidentally, is excellent for roasting potatoes. Onion, carrot, and celery are the cooking holy trinity, making it a tasty classic instantly. Avoid bay leaves, spices, or rosemary. You can experiment, but the beloved classic soup is made with just a few ingredients. Skim off foam as it forms on the surface during boiling. Use a bit of cornstarch if you plan to reheat the soup later. It helps keep the texture smooth. Add a small amount of rice or pasta to avoid a heavy, overly thick soup. If making a large batch, avoid rice altogether, as it tends to overcook and thicken the broth. You can also serve the soup without pasta, as a velouté. When washing chicken under running water, be very careful. Splashes can spread bacteria around your kitchen. Instead, place the chicken in a large bowl of water and rinse it there. Immediately disinfect your hands, utensils, and any surfaces the raw chicken touched. TAGS CHICKEN CHICKEN KIDS' RECIPES LOW BUDGET MAIN COURSES GREEK WHAT TO COOK TODAY
