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?

1. 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.
2. Take chicken thighs, carrots and onions into the pot and add water to it. Boil the legs until they are completely soft.
3. Take the boiled thighs out of the pot with the onions and carrots. Grate the carrot, shred the thighs finely or chop finely.
4. Add the ingredients you prepared and the chopped celery leaves to the chicken broth and let it boil.
5. For its dressing, whisk together the flour, yogurt and egg yolk in a medium bowl.
6. Lower the bottom of the soup and take 1 ladle from it and add the seasoning and mix.
7. Transfer all the dressing to the pot and mix. Cook on low heat until the soup thickens.
8. Add salt to the thickened soup, mix and remove from the stove.
9. Serve with lemon or red pepper roasted in oil, if desired.