Monday, March 14, 2011

Chicken Soup

You need:
  • 2-3 chicken breasts
  • 1 onion
  • 1 carrot
  • ½ Hungarian pepper
  • 1 cup noodles
  • 1 egg
  • 1/3 cup of plain yogurt
  • salt to taste
  • 1 teaspoon summer savory

Cut the chicken breasts into small pieces. If you decide to fry them for 2-3 minutes, you are not going to need to remove the foam, which usually comes out if you put the chicken directly into the boiling water. In a large pot, bring 8 cups of water to boil. Add the lightly fried chicken pieces. Finely chop the onion, the pepper and the carrot, and add them to the boiling water. Cook for 20-25 minutes. Add the noodles and simmer for another 5-6 minutes. At the very end add the flavoring. Turn off the heat. Wait for a few minutes for it to cool down and mix with the thickening. That will bring golden color to the soup and add more flavor to it.
Preparation of the thickening:
Whisk the egg. Add to the plain yogurt and stir until the mixture is very smooth.
Thickening is added to a lot of the Eastern European soups. This serves 4.

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