Perfect choice for those gray winter days.
Serves: 6 Preparation time: 20m Cooks in: 40m Ready in: 45m
1 free range or organic chicken
2 carrots, sliced
4-5 sprigs of celery
1 large onion cut in half
2 bay leaves
4-5 whole spices
1 tsp. sweet spice mix for chicken
1 cup of brown rice
2 tsp. tablespoons cow butter
juice of 1 lemon
2-3 sprigs parsley
salt and pepper
Place the chicken with carrots, celery, onion, bay leaf, spices and seasoning mix in a deep saucepan. Add water to cover them, then salt and initially over high heat, let it boil.
Reduce heat and slow cook until chicken is very soft. With slotted spoon, remove the chicken, onion and bay leaf. Add the rice, maybe a little more water and cook for another 10-15 minutes.
Beat in a food processor the egg white add then add the egg yolk and lemon, drop two-three ladles of soup. Reduce heat to one and transfer the mixture to the soup. Stir with quick movements. Remove from heat and add the parsley.
Add some chicken pieces in the soup. The remaining “good” chicken pieces, after drain well place them in a frying pan and melt the cow butter all over. Once melted, stir fry the pieces over high heat until well browned.