How to make
Peel the onion and cut it in half. Place one portion in a pot for the broth, along with one carrot, two stalks of celery with leaves, fresh herbs, leeks and chicken. The chicken is best to be from a farm as the difference in taste is huge. Pour in a good amount of amount of water to cover the products well and lightly salt.
Boil for about 30 minutes (it may take longer for this type of chicken).
During this time, place the other half of the onion, the second carrot and the last stalk of celery in a blender. Cut the vegetables to make them easier and faster to blend. They should turn into a smooth paste, which you can pour into the olive oil heated on moderate heat and fry for 2-3 minutes, by stirring constantly, so that it does not stick. It is this vegetable mash and its frying that is the secret of this delicious soup.
Strain and pour the already prepared broth and cut the meat into small pieces. You can break the wings and add them whole. If necessary, add water.
As soon as the liquid boils, add the vegetables, some freshly chopped parsley and cinnamon. Boil for 5 minutes and pour the noodles. After another 3-4 minutes, remove from the heat and as soon as the temperature drops slightly, you can thicken with the two egg yolks, beaten with yogurt and a little salt. If desired, you can also add a few spoons of freshly squeezed lemon juice. Finally, add the butter and stir until it melts.
Serve the soup hot, sprinkled with more chopped parsley.
You will be surprised by the combination of chicken with cinnamon, but I assure you it is great, try it!
Enjoy your meal!
