Grandma's 100 Year Old CHICKEN SOUP Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika adds flavor without heat, while black pepper is more economical.

Put the whole chicken in a big pot and fill with water about 3/4 of the way up.

Fire up the heat and bring to a simmer.

Add some butter and salt to the pot.

Skim the scum off the top.

Set a timer for 1 hour to cook the chicken.

Check the tenderness of the chicken after 1 hour; it should be falling off the bone.

Remove the chicken from the liquid and set aside.

Add a cup and a half of washed jasmine rice to the boiling stock and set a timer for 18 minutes.

Prepare the avgolemono sauce by squeezing lemon juice into a bowl and adding two eggs.

Add 3 tablespoons of Bulgarian yogurt to the lemon and egg mixture.

Temper the avgolemono sauce by slowly adding some hot soup to it while whisking.

Return the tempered sauce to the pot and stir to combine.

Broil the chicken that has been buttered and seasoned with smoked paprika until golden and crispy.

Strain the cooked rice and add it back into the pot with some butter and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary