How to make
Any part of the chicken can be used for chicken soup. But more traditionally and the most delicious is obtained when part of the bones are boiled in the broth for the soup.
That is why chicken carcass are most often used, which also contain a little bit of chicken fat and as an additive chicken trifles.
The chicken carcass and trifles are washed and placed in a pot with salted water and a little oil. Add as much salt as you like and not much fat, because the chicken itself will release fat. Before the water boils with the meat, foam forms on the surface, which must be removed by scraping it off with a spoon.
The onions, carrots and peppers are cleaned and finely chopped. For convenience, they can be grinded with a blender, but not too finely, so that they do not to turn into a smooth mixture. Add the chopped vegetables to the boiling meat.
When the vegetables begin to soften, add the peeled and medium-sized potatoes. After about 10-15 minutes, add the noodles, by breaking them slightly when added.
The meat in on the chicken carcass has fully cooked when it begins to separate easily from the bones. The trifles and chicken carcass are taken out and placed onto a plate. The chicken carcass are deboned and the trifles are cut into pieces, then returned to the soup (without the separated bones, of course).
Add the grated tomatoes. After about ten minutes, check the potatoes and the noodles to see if they are cooked. If the potatoes and noodles are soft, remove the pot from the heat. Sprinkle a little ground black pepper and finely chop fresh parsley.
The soup is left to cool a bit and during this time the thickener is prepared. To do this, beat the egg in a bowl with a fork. Add the yogurt and beat again.
It is then scooped with a ladle from the already cooled chicken soup and poured in a stream to the egg and milk, while beating. Do that several times to equalize the temperatures of the soup and the thickener.
Then the mixture is poured into a pot and the soup is stirred lightly.
The thickener can also be prepared only with the egg yolk and then it turns out smoother.
The chicken soup for beginners is served sprinkled with chopped fresh parsley and a pinch of ground black pepper.
