Chicken soup
Let's start! You will need to boil the chicken. You can use a pressure cooker (I use that as it makes my life a lot easier) or you can boil it in regular pot but it will take longer. If you cook it in the pressure cooker use less water to boil the chicken.
So place the chicken, olive oil and salt and pepper in the pot of your choice and add water until it covers the chicken. The time of cooking varies as well depending gone what you use to cook it. So for the pressure cooker you just need 20 minutes and for the regular pot you will need around 45-50 minutes or until the chicken falls of the bone.
Once the chicken is ready, take it our of the pot and let it cool down in a plate without deboning it. Now you should be left with around 1,200ml of stock. Add around 300ml of water to the stock and and bring to a boil. Once it starts boiling add the rice and reduce the heat to medium low. Simmer for 15 minutes and then remove from the heat. Let it cool a little.
In the meantime prepare the egg and lemon cream. Separate the egg whites from the yolk. Beat the egg whites with a pinch of salt until they become foamy and peaks form. Add the egg yolk and beat again. Then add the lemon juice and continue beating slowly. You are ready now to add the stock. With a ladle, skim the top of the soup taking the stock and adding slowly to the egg mixture while beating. Don't add it too fast as it will cook the egg and it will become separated. Add it slowly until it is double the original egg mixture. Then slowly while mixing with the ladle add the egg and lemon cream back to the soup.
Separate the chicken pieces (thighs and breast) in large chinks and place in the soup. Serve hot with freshly ground pepper. Enjoy!
So place the chicken, olive oil and salt and pepper in the pot of your choice and add water until it covers the chicken. The time of cooking varies as well depending gone what you use to cook it. So for the pressure cooker you just need 20 minutes and for the regular pot you will need around 45-50 minutes or until the chicken falls of the bone.
Once the chicken is ready, take it our of the pot and let it cool down in a plate without deboning it. Now you should be left with around 1,200ml of stock. Add around 300ml of water to the stock and and bring to a boil. Once it starts boiling add the rice and reduce the heat to medium low. Simmer for 15 minutes and then remove from the heat. Let it cool a little.
In the meantime prepare the egg and lemon cream. Separate the egg whites from the yolk. Beat the egg whites with a pinch of salt until they become foamy and peaks form. Add the egg yolk and beat again. Then add the lemon juice and continue beating slowly. You are ready now to add the stock. With a ladle, skim the top of the soup taking the stock and adding slowly to the egg mixture while beating. Don't add it too fast as it will cook the egg and it will become separated. Add it slowly until it is double the original egg mixture. Then slowly while mixing with the ladle add the egg and lemon cream back to the soup.
Separate the chicken pieces (thighs and breast) in large chinks and place in the soup. Serve hot with freshly ground pepper. Enjoy!
|