Chicken Celery Leaf Soup
Hello Dear Friends,
I prepared a hearty, nutritious chicken soup for the January issue of Sofra magazine. Celery Leaf Soup with Chicken, which I love to use both for itself and for the leaves in winter, is delicious. Chicken Celery Leaf Soup is a flavor that should definitely be tried by those who want to use celery leaves other than pickles or salads.
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Ingredients for Chicken Celery Leaf Soup Recipe
- 2 chicken thigh
- 1 medium carrot
- 1 medium onion
- 2 celery leaves and soft stems
- 7 water glass of water
- Salt
- Black pepper
For dressing:
- 1 glasses of yoghurt
- 1 egg yolk
- 1 heaping tablespoons of flour
How to Make Chicken Celery Leaf Soup Recipe?
- Peel the carrot and cut it into 2-3 large parts, peel the onion and leave it whole. Finely chop the celery leaves that you have washed and soaked in water until they are 1,5 cups.
- Take chicken thighs, carrots and onions into the pot and add water to it. Boil the legs until they are completely soft.
- Take the boiled thighs out of the pot with the onions and carrots. Grate the carrot, shred the thighs finely or chop finely.
- Add the ingredients you prepared and the chopped celery leaves to the chicken broth and let it boil.
- For its dressing, whisk together the flour, yogurt and egg yolk in a medium bowl.
- Lower the bottom of the soup and take 1 ladle from it and add the seasoning and mix.
- Transfer all the dressing to the pot and mix. Cook on low heat until the soup thickens.
- Add salt to the thickened soup, mix and remove from the stove.
- Serve with lemon or red pepper roasted in oil, if desired.