This spicy bowl of happiness is called Greek Chicken Soup. It’s full of vegetables and feels like a cozy hug on a cold day. This is how love from the pot should taste. And there should still be people who claim that love does not go through the stomach. Let’s put such soup in front of this cynicism and then there will surely be silence.
Greek chicken soup is always good
It doesn’t matter if you treat yourself to a bowl in the evening or recharge your batteries for lunch – Greek chicken soup is always a hit. It even gives you energy in the morning, and you won’t go wrong with it even in the summer. Good soup recipes contain just that. It’s also very easy to make vegetarian, especially with homemade vegetable soup. If you have them in stock, that’s half the battle and then, delicious.
But maybe this Greek chicken soup is so delicious because it’s Greek. The national cuisine of Greece is really always an advantage. Spicy and hearty, but sweet dishes are also impressive. For a small insight into this culinary art, just look here:
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Soup for your soul: Greek chicken soup
This Greek chicken soup is the epitome of food for the soul.
Clean or peel the greens for the soup, wash and roughly chop. Cut the peeled onion into quarters. Wash the chicken and put it in a large pot. Add greens, onion, salt, peppercorns, bay leaf and cloves. Cover everything with about 3 liters of water. Let it boil and cook on low heat with the lid half closed for about an hour and a half, skimming the foam that forms in the first 30 minutes.
Clean, wash and cut the celery. Peel, wash and finely chop the carrot. Remove the chicken from the soup and let it cool down a bit. Pour the soup through a strainer into another pot. Add celery and carrot to the soup, bring to a boil and cook for about 10 minutes. Remove the meat from the skin and bones and tear or cut into pieces. Beat lemon juice with eggs.
Cook the rice in boiling salted water according to package directions. Add frozen peas to the soup and simmer for another 5 minutes. Wash and finely chop the parsley.
Mix a ladle full of hot soup into the egg mixture. Mix with another ladle. Pour everything into the soup while stirring. Heat the soup while stirring, but stop cooking. Heat the meat in it. Season the soup with salt and pepper. Drain the rice and divide it into deep plates or bowls, pour the soup over it. Sprinkle with parsley.