July 09, 2016

IRISH CHICKEN SOUP

Ingredients:
Chicken parts (wings, neck, back) - 900 gms
Celery stalks - 2 (sliced)
Water - 5 cups
Salt - 1 1/2 tsp
Leek - 1 (sliced)
Large carrot -1 (cubed)
Potatoes - 2 (cubed)
Peas - 1/2 cup
Egg yolks - 2
Plain yogurt - 3/4 cup
Bibb lettuce - 1/2 head (coarsely chopped)

Method:

  • Bring water, salt, and chicken parts to boil in large saucepan; cover. Simmer one hour.
  • Ad celery, leek, carrot, and potatoes; simmer 20 minutes.
  • Remove chicken; cube meat; return to soup.
  • Add peas; simmer about 8 minutes. Remove scum from surface of soup.
  • Lightly beat egg yolks; stir into yogurt.
  • Remove soup from heat; stir in yogurt mixture; adjust seasoning. 
  • Garnish with lettuce; serve at once.
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