Chicken Ginger Soup Recipe

Ingredients:

For: 6 People

Prep: 10 Min

Cook: 40 Min

Steps:

1. Wash the chickens thoroughly and put them on high fire with 6 glasses of water. Chop the onion and garlic coarsely and add to the chicken. Add salt, pepper, powdered turmeric and bay leaves.
2. If you don't have much time, it will be sufficient to boil the chickens in a pressure cooker for 15 minutes. But the broth of the chicken, which is boiled for a long time in heavy fire, is more healing.
3. Take the chicken that starts to boil and cook it for about 35-40 minutes until it separates from the bones.
4. For the broth of the soup, take the butter in a soup pot, add a spoonful of flour and fry it until it turns pink and smells.
5. Add 2-3 fingers of fresh ginger, which you have peeled and finely chopped, to the roasted flour and turn it for a turn or two. You can increase or decrease the amount of ginger according to your taste.
6. Pour the juice of the chicken through a strainer and slowly pour it into the roasted ginger flour.
7. Take the soup, which has its consistency, on low heat. Finally, for the sour dressing, whisk 1 egg yolk with the juice of half a lemon. Warm up the seasoning by taking a ladle of the soup and adding it to the seasoning.
8. Add the warmed egg dressing to the soup by running it thinly and stirring constantly so that it does not cut, and cover the bottom of the soup. Never boil it after adding the seasoning.
9. Add the finely chopped parsley when you serve your soup that has thickened. Sprinkle with freshly ground black pepper and serve hot with lemon wedges. Bon Appetit!
10. Note: If you like granular soup, you can add the chicken meat you have boiled to this soup by shredding it little by little.

Soup Chicken