Ingredients
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1 Onion
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2 Carrot
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4 Chicken thigh
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to taste salt
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pepper
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1/2 tsp Turmeric
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parsley
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1 Egg yolk
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1 tbsp Yogurt
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200 gr Pasta Vermicelli
Directions
The recipe for this soup is traditional for Eastern Europe. The interesting thing is that it is made with the addition of vermicelli – it is a very thin paste, almost like noodles.
In order to get a nice broth, we will use chicken thighs with skin and bones. It is the bones and skin that will thicken the broth and make it much tastier and more aromatic.
In addition, another mixture of yolk and yogurt is made specifically for this soup, which is added to the broth.
For more details, watch the video below:
More recipes for soup:
Don’t forget to visit our Youtube Channel for more easy recipes – CookingWithUs
Steps
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1
Done
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Turn on the stove. Put on the top a pot and pour in it water. Put in it the chicken thighs. Leave them to boil for about 25-30 minutes. When the chicken is ready, take it out of the water and leave it aside to cool down. Do not get rid of the water in the pot! Use a strainer to clean the broth from everything that was unnecessarily separated during the cooking. |
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2
Done
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Chop the onion and carrots. Put them into the water in the pot. Check the chicken if it's cold now. If yes, let's work with it. Remove the skin and the bones and them shred the chicken meat. The shredded chicken goes into the pot and leave it to cook. |
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3
Done
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Pasta VermicelliCrumble the pasta Vermicelli and put into the pot. Add salt to taste, pepper, turmeric and stir! Leave it to cook for about 12-15 minutes. Once the pasta is cooked turn off the stove! There is one more step to do.... Take a small bowl. Put in it 1 egg yolk and 1 tbsp yogurt. Mix it very well. The temperature of the two liquids(the broth in the pot and the egg one) must be the same, so I take some of the hot broth and put it in the small bowl with a spoon (for more details look the video). Then just pour the egg mixture into the pot. Stir well! Add Fresh Parsley and the soup is ready! |
