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Greek chicken soup

Greek chicken soup

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The meat is washed and cut into small cubes.

Grated carrots, celery and parsnips on a large grater and chopped onion are hardened in oil. Add the meat cubes and add water. Bring to the boil. Then add the washed rice and diced potatoes. When all is ready, match the taste with salt, pepper and vinegar. Turn off the heat, then add the hot milk, peas and finely chopped parsley.

Good appetite!

Greek soup & # 8222

1. Clean the skin of the skin, wash it in 2-3 waters and boil it in water with a pinch of salt. When it starts to froth, take the foam carefully a few times until it starts to boil.

2. Cover the pot with a lid and in the meantime clean the vegetables, wash them, cut them into cubes, then boil them in the pot together with the brine.

3. Separately, strain the borscht and bring to a boil. Dissolve the eggs, beat well with a pinch of salt, add the cream and a pinch of the soup juice, until smooth.

4. After the meat and vegetables have boiled, remove the piece of brine, cut it into cubes, add the borscht, let it boil for a few more minutes, turn off the heat and add the egg mixture with the cream, chewing lightly to don't make lumps. Serve garnished with green larch.

Greek soup

I'm cooking and I'm waiting for you to come back for other cream soup recipes!

Good appetite
Did you like the recipe? Recommend it!


Good soup, beautiful presentation.

Hi ! This is the soup for the holidays :)

Miam, miam what a good soup.
Know that I will do it)

how good this soup looks.

I like the way the soup is cooked and it is to be appreciated! very healthy! not with onions and hardened vegetables and no water was used in which the thighs were boiled! to be appreciated! and it is definitely very tasty! I will also try the cream version plus the two eggs because until now I have never tried to add eggs, we add 2 tablespoons of flour for the bulk, but it is not healthy even so much flour in the soup

you are strong. I like tarreee

: So I impressed you with the Greek soup. But I have to admit that I, in turn, was just as impressed when I first ate :)

you can add borscht, not at the end, being Moldovan, I can't imagine my soups otherwise.
It's delicious, I think.

Well, I thought it was more exotic in its original version, that is, with lemon. But, if you can't make an effort of imagination, I don't see why this soup with borscht wouldn't work sour :) Tell me how you thought.

for how many people is the recipe ?: D

I consider it a recipe for six people. But now it also depends on how big we want to make the portions :)

and I like you. (I + once liked you with the sour cream chicken). Now I like it, you taught me how to make mayonnaise for soup, something indefinite came out to me. You're cool! congratulations! Are you a professional chef? I'll look through your blog for how to make egg ydrents, I get an * egg foam *, or I don't know what to call it.
Why is the Romanian lb keyboard given # & # 164% & amp / ()! Ă?

I'm not a professional cook, I'm an economist. But, at this rate, there are chances to become a blogger :) I know it was a combination of keys to switch the keyboard to Romanian, you probably activated it by mistake. Being at the Greek soup, you should be happy that you didn't activate the combination for Greek :))

Great soup. I tried and it works very well. Thanks for the blog. It's a big help.

With pleasure! I hope that this culinary blog will be helpful from now on.

looks very good! I will try the recipe tomorrow and I will not serve it to anyone, but to my parents :)). I'm not the type to hunt compliments but I really want to hear some praise from them :))).

:)) Good luck then! I hope your parents overwhelm you with praise.

I want to let you know that Corbitza is Greek, it was a success: D: D: D. I came out excellent: & quot & gt. and I have to tell you, that for dessert I made bird's milk, also according to your recipe and it came out so good that they made me do it again :))). I'm only good at getting married: & quot & gt. :))))

Hmmm. did you know I'm unmarried? : D :)))

How? you do such good things and no one took you. :))

Hehe, I don't get caught so easily. : D

Well, it can also become a dating blog, we don't mind :), if passion remains a good food ..

:)) And I change the name of the blog to & # 39Gourmets and Anxious & quot. Maybe it wouldn't be a bad idea to find our partner while we cook, especially since it is said that love is not about hunger. : P

Hello, I hope it comes out and thank you

Hi Gabriel, I hope you got the soup right.

I also tried the soup and it came out suuuppeerrr! I'm a fan of your blog too! Congratulations, you are doing a great job!

Thanks, Mia. If you declared yourself a fan of the blog, now know that you have the obligation to return to the blog as often as possible :) But you also have the right to rebuke me when something is not to your liking, so as not to say that you only have obligations .

do you really cook you are a man? and do you like it

:) Yes to all three questions. I like to cook because I do this in play and I do it about once a week. But if I cooked as needed and I had to make three dishes every day, then I would definitely have fun: D

I like that the recipes are accompanied by pictures (for beginners). I understand that borscht is not put in this soup, but lemon juice, right?

Part of the charm of Greek soup is lemon. if you like soup like this, you can replace lemon juice with borscht, but you can't say you eat Greek soup :)

today I made the soup. And, for someone who only eats "big" soups, it was a bit strange ... It turned out very good! Thanks!

If you want to try another similar soup - now that you're starting to get a little used to these & quotalbe & quot :) soups - I recommend the recipe radautene soup.

thanks for the recipes. I always look here when I'm out of ideas ..

With pleasure, Paul! I hope that the blog manages to "fix" you every time :) I apologize for the delay with which I answered you.

Very very good recipe, the soup is delicious. I know where I always find Pope Buuunnn whether it's type I, II or dessert :)

What the hell are you doing too? Without vegeta, delicate and other shit this is not possible? His fried fish !!

Let's not be more Catholic than the pope. It's strictly my problem what I eat, I didn't force anyone to eat something like that and I didn't even warmly recommend eating vegeta, so I don't see why you should be so outraged. What would you have written if I had said that I drank a Coca Cola at the end of the Greek soup preparation, or, blasphemy! to have somehow suspected that I had been paid by Vegeta to advertise them. Besides, more than likely when you eat at the restaurant and that chef with vegetarian or delicate food swallows you, I don't think you call him & quot; his cook over fried & quot; head. Or you don't care about the doctors you see with a cigarette in your mouth. but how simple it is to be sarcastic by writing something with "Anonymous" in the signature. ) We're just on the net, here we can safely throw that fake politeness pojghita that we display in real life, right? Otherwise, I understand that the Greek soup recipe seems good to you, otherwise you don't look like the kind of person who would have been shy to say it bluntly :))

Greek chicken soup

What could be more suitable for gastric problems if not a lukewarm vegetable soup? And if we add a little meat, we get a delicious dish. Greek-style chicken soup, as its name suggests, has its origins in Greece, based on soup & # 8220Avgolemono & # 8221, a creamy dish based mostly on eggs beaten very well with lemon juice. The recipe is quite simple, nothing complicated or expensive. It is one of the favorite recipes of the family and it goes very well for my gastritis. In many variants of Greek chicken soup, lemon juice is also used (I also used it before these gastric problems), but it is up to everyone to choose whether to use it or not. I prefer not to add lemon juice so as not to risk heartburn.

The ingredients are as follows:

  • a chicken breast
  • 2 carrots
  • 1/2 celery root
  • 1 parsnip
  • 1/2 parsley root
  • a small onion
  • 100 g of rice
  • an egg yolk
  • 2 tablespoons sour cream
  • parsley

I boil the chicken breast and change the water after about 15 minutes because the meat juice is irritating from a gastric point of view. The vegetables are also boiled separately, the roots cut into large cubes and the whole onion. After cooking the vegetables, blend and cut the chicken breast into small pieces. Put them all on the fire again, add the rice and leave it on the fire for about 15 minutes, until the rice is cooked. Make a small fire. In the bowl, mix the egg yolks with the cream and put them in the pot, taking the juice from the soup and putting them in the bowl a little so that the eggs do not coagulate. Turn off the heat and add the chopped parsley.

Greek chicken soup

Greek style chicken soup it is one of the tastiest and fullest soups you can prepare. As the name suggests, Greek soup is inspired by Greek cuisine and was quickly adopted into Roman cuisine because it is extremely tasty and nutritious.

Greek soup It can be made with any kind of meat, from chicken to pork, but the first option is also the most popular. & Icircn the original recipe, & icircn Greek culture i.e., this soup was called & rdquoavgolemono & rdquo, meaning soup with egg and lemon & acircie.

The Greeks prepared it with lamb or goat meat and used only beaten egg, not sm & acircnt & acircnă. The Greek soup recipe has undergone many modifications and adaptations, until it became known in the formula we enjoy today.

If you feel like it Tasty Greek soup, this recipe is exactly what you are looking for! It is not difficult to do, but it requires a little attention and patience in the end, for the result to be as expected.

  • 1 kg chicken (thighs and breast)
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1/2 celery
  • 100 g of rice
  • 1/2 lemon
  • 2 egg yolks
  • 200 g cream
  • salt
  • pepper
  • 2-3 bay leaves
  • fresh dill and parsley

Wash the chicken well and put it to boil in a large pot with 3-4 liters of water. When it starts to boil, take the foam that collects on top, until the juice remains clear.

Finely chop the onion, celery, parsnip and carrot and add them to the pot, along with the bay leaves, salt and pepper. Reduce heat and simmer for at least an hour, or until meat and vegetables are well cooked.

Remove the meat from the pot and add the rice, which is left to boil for 10-15 minutes. In parallel, put the yolks and cream in a bowl and mix well with a whisk. When the rice is cooked, turn off the heat and start putting a pinch of hot juice over the cream and egg mixture.

The secret is to bring the cream, gradually, to the highest temperature possible. If you put it directly over the hot soup, it will be cut and "cheese" in the pot. Place the mixture over the juice in the pot, making sure that the fire is stopped. The yolks will act as a coagulating agent and will give texture to the soup.

At the end, mix well and match the taste, adding salt if needed, and lemon juice, depending on how sour you like the soup to be.

The meat has probably cooled, so you can peel it from the bones and cut it into cubes, which you then put back in the soup. Serve with fresh greens: dill, parsley, larch or whatever you like.

Greek chicken soup & # 8211 a delicious recipe from mother-in-law!

We present you a recipe for Greek chicken soup. From just 4 ingredients you get a delicious, flavorful and filling hot dish. It is a soup with a low caloric level, being only good if you opt for a more dietary diet. Thanks to a large portion of protein and a low level of carbohydrates, you get a dietary and filling dish.


& # 8211 100 g skim cream or yogurt

Method of preparation

1. Cut the meat into small cubes. Boil it in a saucepan with water for 30 minutes, until it is ready. Remove the meat from the pan.

2. Beat the eggs. Add the juice of a lemon and cream.

3. Wash the rice. Pour it into the pan with the remaining soup. Put the pan on the fire and boil the rice.

4. When the rice becomes soft, make a low heat. With a thin jet, pour the beaten eggs into the pan. Stir. Do not bring to a boil.

5. If desired, garnish with dill or fresh parsley. Serve the soup with croutons or bread.

Ingredients for 6-8 servings:

  • 1 chicken of at least 1 kg
  • 1 onion
  • 2 carrots
  • a piece of parsnip
  • a piece of celery
  • 2 bay leaves
  • juice from 2 lemons
  • 100 g of rice
  • 2 egg yolks
  • 200 ml of sour cream
  • fresh dill and parsley to taste
  • salt and pepper to taste.

Method of preparation:

  1. Portion the chicken, after you have washed it very well. Put it in a pot and cover it with 4 liters of water, in which you will dissolve a tablespoon of sea salt. Boil the chicken over medium heat and remove the foam whenever needed.
  2. After the soup stops frothing, you can add onions, carrots, finely chopped parsnips and celery. Flavor with the 2 bay leaves. Let the heat simmer and simmer until the meat is tender and the vegetables are soft. During this time, you will add more water as needed, to reach the initial amount.
  3. Use a spatula to remove the chicken pieces from the pot on a plate. With the help of a fork, you will take the meat off the bones and grind it. You will also keep the skin, and you will throw away the bones.
  4. Meanwhile, add the washed and well drained rice in the soup pot. Only after the rice is completely cooked will you put the chicken and skin back in the pot. After it starts to boil, take the pot off the heat.
  5. Now comes the most interesting stage: soup dressing. If you do not follow the instructions you receive at this step, the Greek chicken soup will be cut, gaining an unsightly appearance.
  6. Put in a large bowl the 3 egg yolks, but also the juice from the 2 lemons and mix well with a fork. Then incorporate the cream. Now it's time to heat this mixture so that it doesn't cut when you put it in the soup pot. You will do this by placing a polish of hot soup juice from the pot, over the cream mixture from the bowl. After this mixture heats up, you can slowly pour it into the soup pot, which is already taken off the heat. Mix with the polish to make sure it is smooth. Now is the time to season with salt and pepper, but also with parsley and dill. Cover the soup pot with a lid and let it sit for 10 minutes.

Serve hot Greek chicken soup with homemade bread or cake, but also with a fresh hot pepper. Good appetite!

Tip: if you don't eat all the Greek chicken soup at one meal, it's best not to skim it all over with cream and egg, because this way, the soup can be cut when you reheat it. In this situation, it is better to put a smaller amount in a saucepan and just straighten it before serving. You will repeat the operation every time after reheating the soup, preparing a mixture of 1 egg yolk, the juice of half a lemon and a few tablespoons of cream.

If you don't want to complicate things, you can straighten it all at once, but you will be careful not to bring it close to the boiling point when you reheat it.

Greek style chicken soup

Greek style chicken soup is one of the most beloved soups in our country and although I tried several options, I still had not found the ideal formula. Until my eyes fell on this recipe.

A simple recipe that you can prepare with country chicken or chicken legs.

I can only recommend this soup to you, it is aromatic, delicious and loved by all.

Greek chicken soup

The Greek chicken soup resulting from this recipe is one of the best soups I have ever eaten. It is very nutritious and filling and thus can be eaten instead of the main course, especially at dinner. This soup is a complex food, rich in vitamins and minerals and should not be missing from your menu.

Ingredients for 6 servings of Greek soup
& # 8211 a kilogram chicken bones with bone
& # 8211 four tablespoons olive oil
& # 8211 a parsnip
& # 8211 two red onions
& # 8211 a large carrot (200-250 grams)
& # 8211 three yolks
& # 8211 100 ml sweet milk
& # 8211 300 ml fat yogurt (10%)
& # 8211 juice from two medium lemons
& # 8211 two links of dill
& # 8211 1/3 celery root
& # 8211 1/2 large red pepper
& # 8211 salt, pepper
& # 8211 50 grams brown rice (optional)
& # 8211 2 liters of water.

How to prepare chicken soup in Greek
In a larger bowl put 2 liters of water, the thighs (without skin), the carrot cut into 3-4 pieces, the large chopped parsley, the celery (large pieces), the onions cut in half and salt. The vegetables are cleaned and washed before being added to the water.

Boil for about 45 minutes with the lid on and over medium heat. Foam periodically.

Remove the vegetables and meat from the pan and leave to cool. You can leave only the chicken and carrot to cool because we will not use the other vegetables. The other vegetables can be used to make a cream soup or thrown away.

Put the chopped pepper in the soup and simmer on low heat with the lid on. Now you can add brown rice (if you want).

Chop 2/3 of the carrot (the other side is discarded or used for other food), dill and chop the meat.

Put the olive oil in a pan and fry the carrot for a few minutes. Add to the soup together with the chicken and dill.

Boil for 10 minutes on low heat with a lid.

Mix the milk well with the yogurt and the three yolks. These three ingredients must be at room temperature when used.

Gradually place the Greek chicken soup over the mixture above, stirring constantly. You can put until the mixture gets hot.

Gradually add the mixture to the large bowl, stirring constantly.

Squeeze the lemons and gradually add to the soup. Taste periodically to see if you have added enough lemon juice.

The costs for six servings of Greek chicken soup are about 25-29 RON (2015 prices).

Ingredient Greek style chicken soup

  • 3 l of water
  • 1 chicken or other pieces that you have at hand (preferably spines)
  • ½ celery root
  • 3 strands of celery celery
  • 2 bell peppers or kapia
  • 2 zucchini
  • 2 onions
  • 1 parsley root
  • 1 parsnip root
  • 3 carrots
  • 2 yolks
  • 200 ml sour cream for cooking
  • 2 bunches of greens, larch and parsley
  • 4 lamai
  • Salt, pepper, olive oil

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