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Greek style chicken soup

Greek style chicken soup


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We wash the chicken legs and boil them whole, with the skin. Then we throw in the pot and the whole cleaned carrots and half of the whole celery. Meanwhile, chop the bell pepper, onion and zucchini into cubes and put them in the pot. Let it boil smoothly. When the meat is easily detached from the bone, remove it and leave it to cool a bit. We also take out the carrot and celery. Now put 3-4 tablespoons of washed rice in the soup and let it boil.

Let's take care of the meat: carefully remove the skin, fat and bones and chop it into small cubes and throw it in the soup. We put the carrot and celery on the small grater and we quickly put them in the soup. If the rice is boiled, the soup is ready, all you need is the right one!

Prepare a large glass of cold milk in which we put two yolks and rub well. In order for the soup to come out nicely and not to "cheese", we pour a glass of cold water into the pot so that it stops boiling a little and then the milk mixture with egg and mix with a whisk. Now let it recover and bubble a little, then pour the juice from a large lemon.

Soup is ready!

There are also some finely chopped dill. Good appetite!

1

For all meat dishes / soups, first the meat is boiled, then the water is thrown with foam and the meat is washed with cold water and boiled again in cold water.

2

The soup can be straight and sour cream, or served with a tablespoon of sour cream, if you prefer.

3

Another method of dipping the soup without "cheese" is to put in the bowl in which you mix the milk (or sour cream) with the yolks one polish with hot soup, until the mixture also becomes hot, then pour it into the soup and mix. Easy.


Greek chicken soup, Greek style recipe

One of the most popular and adored by the Romans is the Greek chicken soup!

Normally it is made from whole chicken, but to simplify things, but at the same time to keep the taste, when I feel like this soup I make it from whole chicken legs or chops, because it is much more comfortable for me.

Why from the buds and not from the chest ?! Because the thighs have little fat, cartilage, and after boiling we get the soup that tastes like soup.

In the following few steps you will discover an authentic and very tasty recipe for sour Greek chicken soup with lemon.

The ingredients are available to anyone, you just have to respect the technological process and I assure you of a perfect taste!

Greek Chicken Soup Ingredients, Greek Style Recipe:

  • 750 g chicken breasts
  • 200 g carrots
  • 100 g parsnips
  • 100 g celery
  • 100 g bell peppers
  • 1 medium onion
  • 30 ml sunflower oil
  • A lemon
  • 50 g of rice
  • 1 bunch of dill
  • 300 g fat cream with a minimum of 32% fat
  • 150 g Greek yogurt with 10% fat
  • 3 yolks
  • Salt and pepper to taste

How to prepare Greek chicken soup, Greek style recipe:

Put the chicken breasts to boil in salted water and cook for about an hour or until the meat falls off the bone.

Peel the vegetables and cut them into cubes, finely chop the onion.

Put them to harden in oil for 5 minutes over medium heat. Then we put it aside.

We add the soup in which the cups were boiled, we should have at least 2 liters, but if we don't have enough we can fill it with water.

Mix the cream with the yogurt and egg yolks and mix well. Let's put it aside.

When it starts to boil, add the rice,

and after 10 minutes add the lemon juice, season with salt and pepper.

The rice should be more than half cooked, at which point we will take care of the liezon. Take from the pot that is still boiling from the soup and pour in the cream mixture, to bring it as close as possible to the temperature in the pot.

Pour the liqueur into the pot, turn off the heat and stir for another 3-4 minutes and add the dill.


Greek chicken soup, Greek style recipe

One of the most popular and adored by the Romans is the Greek chicken soup!

Normally it is made from whole chicken, but to simplify things, but at the same time to keep the taste, when I feel like this soup I make it from whole chicken legs or chops, because it is much more comfortable for me.

Why from the buds and not from the chest ?! Because the thighs have little fat, cartilage, and after boiling we get the soup that tastes like soup.

In the following few steps you will discover an authentic and very tasty recipe for sour Greek chicken soup with lemon.

The ingredients are available to anyone, you just have to respect the technological process and I assure you of a perfect taste!

Greek Chicken Soup Ingredients, Greek Style Recipe:

  • 750 g chicken breasts
  • 200 g carrots
  • 100 g parsnips
  • 100 g celery
  • 100 g bell peppers
  • 1 medium onion
  • 30 ml sunflower oil
  • A lemon
  • 50 g of rice
  • 1 bunch of dill
  • 300 g fat cream with a minimum of 32% fat
  • 150 g Greek yogurt with 10% fat
  • 3 yolks
  • Salt and pepper to taste

How to prepare Greek chicken soup, Greek style recipe:

Put the chicken breasts to boil in salted water and cook for about an hour or until the meat falls off the bone.

Peel the vegetables and cut them into cubes, finely chop the onion.

Put them to harden in oil for 5 minutes over medium heat. Then we put it aside.

We add the soup in which the cups were boiled, we should have at least 2 liters, but if we don't have enough we can fill it with water.

Mix the cream with the yogurt and egg yolks and mix well. Let's put it aside.

When it starts to boil, add the rice,

and after 10 minutes add the lemon juice, season with salt and pepper.

The rice should be more than half cooked, at which point we will take care of the liezon. Take from the pot that is still boiling from the soup and pour in the cream mixture, to bring it as close as possible to the temperature in the pot.

Pour the liqueur into the pot, turn off the heat and stir for another 3-4 minutes and add the dill.


Greek chicken soup, Greek style recipe

One of the most popular and adored by the Romans is the Greek chicken soup!

Normally it is made from whole chicken, but to simplify things, but at the same time to keep the taste, when I feel like this soup I make it from whole chicken legs or chops, because it is much more comfortable for me.

Why from the buds and not from the chest ?! Because the thighs have little fat, cartilage, and after boiling we get the soup that tastes like soup.

In the following few steps you will discover an authentic and very tasty recipe for sour Greek chicken soup with lemon.

The ingredients are available to anyone, you just have to respect the technological process and I assure you of a perfect taste!

Greek Chicken Soup Ingredients, Greek Style Recipe:

  • 750 g chicken breasts
  • 200 g carrots
  • 100 g parsnips
  • 100 g celery
  • 100 g bell peppers
  • 1 medium onion
  • 30 ml sunflower oil
  • A lemon
  • 50 g of rice
  • 1 bunch of dill
  • 300 g fat cream with a minimum of 32% fat
  • 150 g Greek yogurt with 10% fat
  • 3 yolks
  • Salt and pepper to taste

How to prepare Greek chicken soup, Greek style recipe:

Put the chicken breasts to boil in salted water and cook for about an hour or until the meat falls off the bone.

Peel the vegetables and cut them into cubes, finely chop the onion.

Put them to harden in oil for 5 minutes over medium heat. Then we put it aside.

We add the soup in which the cups were boiled, we should have at least 2 liters, but if we don't have enough we can fill it with water.

Mix the cream with the yogurt and egg yolks and mix well. Let's put it aside.

When it starts to boil, add the rice,

and after 10 minutes add the lemon juice, season with salt and pepper.

The rice should be more than half cooked, at which point we will take care of the liezon. Take from the pot that is still boiling from the soup and pour in the cream mixture, to bring it as close as possible to the temperature in the pot.

Pour the liqueur into the pot, turn off the heat and stir for another 3-4 minutes and add the dill.


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Greek chicken soup, Greek style recipe

One of the most popular and adored by the Romans is the Greek chicken soup!

Normally it is made from whole chicken, but to simplify things, but at the same time to keep the taste, when I feel like this soup I make it from whole chicken legs or chops, because it is much more comfortable for me.

Why from the buds and not from the chest ?! Because the thighs have little fat, cartilage, and after boiling we get the soup that tastes like soup.

In the following few steps you will discover an authentic and very tasty recipe for sour Greek chicken soup with lemon.

The ingredients are available to anyone, you just have to respect the technological process and I assure you of a perfect taste!

Greek Chicken Soup Ingredients, Greek Style Recipe:

  • 750 g chicken breasts
  • 200 g carrots
  • 100 g parsnips
  • 100 g celery
  • 100 g bell peppers
  • 1 medium onion
  • 30 ml sunflower oil
  • A lemon
  • 50 g of rice
  • 1 bunch of dill
  • 300 g fat cream with a minimum of 32% fat
  • 150 g Greek yogurt with 10% fat
  • 3 yolks
  • Salt and pepper to taste

How to prepare Greek chicken soup, Greek style recipe:

Put the chicken breasts to boil in salted water and cook for about an hour or until the meat falls off the bone.

Peel the vegetables and cut them into cubes, finely chop the onion.

Put them to harden in oil for 5 minutes over medium heat. Then we put it aside.

We add the soup in which the cups were boiled, we should have at least 2 liters, but if we don't have enough we can fill it with water.

Mix the cream with the yogurt and egg yolks and mix well. Let's put it aside.

When it starts to boil, add the rice,

and after 10 minutes add the lemon juice, season with salt and pepper.

The rice should be more than half cooked, at which point we will take care of the liezon. Take from the pot that is still boiling from the soup and pour in the cream mixture, to bring it as close as possible to the temperature in the pot.

Pour the liqueur into the pot, turn off the heat and stir for another 3-4 minutes and add the dill.


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek style chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • juice from a lemon
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will harden and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


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Comments:

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