Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Soup
To thicken
To garnish
How it's done
Chicken
Place the chicken in a large pan, cover with water (approx. 3 litres). Add the vegetables and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, leave to infuse just below the boil for approx. 2 hrs. Remove the chicken and the vegetables with a slotted spoon.
Bring the broth to the boil. Turn down the heat, reduce to 2 litres by simmering for approx. 30 mins. Remove the chicken meat from the skin and bones, tear apart with a fork.
Soup
Add the rice to the broth, simmer for approx. 15 mins. until just soft. Add the chicken meat, heat through. Reduce the heat.
To thicken
Using the whisk on a mixer, beat the eggs in a bowl for approx. 5 mins. until the mixture is frothy. Mix in the lemon zest and juice, whisk for a further 3 mins., adding 200 ml of hot broth by the tablespoonful.
Stir the egg mixture into the hot soup (no longer boiling). Heat for approx. 4 mins., stirring constantly, until the soup thickens and turns creamy.
To garnish
Season the soup, plate up. Drizzle with oil, garnish with onion rings and dill.
| Tip: | You can also add a little grated lemon zest to the garnish. |
|---|---|
| Note: | The soup will serve 4-6. |
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