I don’t know where you live but around here we’ve had a very wintery winter, it’s probably the coldest one since I moved to Canada about 8 years ago; so maternity leave (and not having to go out every day) could not have come at a better time. At -25°C the only thing I need is a warm soup so today I decided to post one of our favourite – Chicken Sour Soup. Plus after posting so many cake recipes you would think that this is all we eat : ).
Time: 110 min, Prep: 20 min. Cook: 90 min
Servings: 6-8
Ingredients:
- 2 halves chicken breast (you can also use chicken tights)
- 1 onion
- 3 carrots
- a small piece celery root
- 100 g rice
- 200 ml milk
- 250 g sour cream
- 3 egg yolks
- 1 lemon
- Salt, pepper
- Freshly chopped parsley for serving
Directions:
Put water to boil, add the two pieces of chicken breast and remove the foam.
Add the chopped vegetables and salt and pepper to taste.
Take out the chicken when it’s cooked thoroughly.
Add the rice and let it boil for another 18-20 minutes.
In the meantime, cut chicken into small pieces and add it back to the soup.
Whisk the eggs in a bowl and add the sour cream and milk. Add a ladle of soup to bring the mixture to about the same temperature as the soup. Remove the pot from heat and pour the composition making sure the soup is not boiling anymore. Mix until it’s homogenous.
Add the lemon juice and more salt & pepper if needed.
Add parsley to the soup and serve it hot.
Delicious!
