Chicken Plateau Soup

Hello Dear Friends,

Istanbul is snowy again… Its cold is also very sharp today. Since we have taken the cure, I am looking for the remedy by consuming a lot of soup. you know spring soup one of my favorite soups since my childhood :) I love to drink it side by side in warm summer and winter. Even if the rice increases without much effort Plateau soup even from leftover rice I do.

I was going to boil a baguette for dinner today. If the chicken is being boiled, a soup must be boiled, right? spring soup came. It's like a yoghurt miss... Even slightly tripe soup I even made garlic vinegar with it because it reminds me of it.

The recipe is beyond easy, the important thing is to follow the order I wrote. He goes to boil the chickens, boil the rice, fry the flour.

Besides, as I said, whatever you are going to add to the soup to bind it, you must first add a little of the soup's water and turn it on and bring the temperature close to the temperature of the soup. Thus, the yogurt is not cut or the flour does not clump.

If I'm at dinner shinitzel I don't use much breast meat if I'm not going to do it, but you can use any part you want.

It is much better if you cut the chickens into small pieces with a knife instead of picking them up and leaving them for a long time.

Materials:

• 2 pieces of chicken drumstick
• 2,5 liters of water
• 1 Turkish coffee cup of rice (5 tablespoons)
• 1 tablespoons of flour (heaped)
• 1 spoonful butter
• 1 glasses of yoghurt
• dry mint
• Red pepper

How to Make Chicken Plateau Soup Recipe?

1. Put the chicken drumsticks in the pot, add less than 2,5 liters of water on top and cook on medium until soft.
2. Take the cooked baguettes out of the pot and set aside. Add 1 Turkish coffee cup of rice to the pot.
3. While the rice is cooking, shred the baguettes or chop them finely with a knife.
4. Fry the flour and butter in a small saucepan. Add the fragrant flour from the boiling broth and beat with a whisk. (2-3 scoops are enough.)
5. Add the flour mixture you opened to the soup and mix.
6. Take the yoghurt in a deep bowl (I used the same saucepan so as not to contaminate the bowl) Add 1 ladle of the soup and whisk it.
7. Add 1 more ladle for warming and add the yoghurt mixture to the soup with the shredded chicken pieces.
8. Lightly fry the mint with 1 tablespoon of butter. Add it to the soup along with the salt and mix. Serve after 2-3 minutes of boiling.