Roasted Chicken Soup

Hello Dear Friends,

I always say that being a blogger is a good thing :) I'm on the Şile side right now. This week, we took a mini vacation to take a break from the tiring pace and relax a little. My wife and mother, who were cheered like children when they saw the sea and the sun, are now taking a nap.

No matter how tired I am, because I can't sleep during the day, I went to the computer, I started to write to you :)

In the recipe for chicken with vegetables in bechamel sauce that I shared with you yesterday, I told you to keep the water of the chicken you boiled. The broth of the chicken boiled with vegetables is much more delicious. You can't get enough of the flavor of the soups made from this water.

Before moving on to the recipe, “What is roux?” Let's talk a little bit. Roux as we know it, as it is known in professional kitchens, is a binder that is usually prepared to thicken soups and sauces, and is based on oil and flour.

The most used version is the white version, which I also use in licorice chicken soup. It is basically prepared in white, yellow and brown. You can obtain yellow and brown roux by frying the flour and oil mixture a little more depending on the color of the soup or sauce you will thicken.

The basic method is to fry equal amounts of flour and oil in a pan with a thick bottom until it becomes smooth and the color you want.

Ours is starting to wake up. I'm running from small to dinner. Then we'll have a long kitchen talk :) By the way, if you want to prepare chicken broth at home, you can try this recipe.

Love…

Ingredients for Roasted Chicken Soup Recipe

• 1 boiled chicken thigh
• 8 cups of chicken stock
• 3 spoonful butter
• 4 tablespoons of flour
• A pinch of salt

For the above:

• 2 spoonful butter
• 1 tablespoon of red pepper flakes

How to Make Roasted Chicken Soup Recipe?

1. Separate the skin and bones of the chicken leg and finely chop it.
2. Take the butter in a saucepan and melt it. Add the flour to the melted butter and fry it until it smells.
3. Pour the chicken broth on the flour little by little and mix it quickly with the help of a whisk.
4. When all the chicken broth is finished, add the shredded chicken meat to the soup.
5. Add salt and cook for 10 more minutes on medium heat, stirring.
6. Serve with roasted red pepper flakes and butter.