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
1 egg
2-3 sprigs parsley
salt and pepper

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

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