How to make
Boil the chicken drumsticks in slightly salted water, until the meat is cooked through. Take them out of the broth, debone and chop the meat.
Finely chop the leeks and celery with the leaves. Put them in the oil and butter with a pinch of salt to stew, until they soften.
After two minutes, add the parsnips (peeled and cut into small cubes).
Fry for 3-4 minutes, but over medium heat, so that you don't burn the leeks.
Pour the flour and fry for a minute or until very light caramel color is obtained, then pour the wine and stir. A porridge like mixture will form immediately.
Pour the chicken broth from boiling the drumsticks, the spices and more salt and if necessary add water.
Boil for 15-20 minutes or until the parsnips have become tender and soft.
To enhance the taste, you can also add a cube of chicken broth and a spoonful of vegetable spice. Put the chicken pieces and the noodles in the soup and boil it for another 3-4 minutes.
Thicken it with the beaten in the yogurt egg and serve the fragrant and delicious chicken soup.
Before thickening, it is good to wait a few minutes for the temperature of the soup to drop and the egg not to lump up. To avoid this, you can use two or three yolks instead of a whole egg.
The thick chicken soup with leeks and parsnips is ready.
