Description

Ingredients

• 🍗 300 g chicken meat (breast or thigh, skinless) Original: 🍗 300 g chicken meat (breast or thigh, skinless)
• 🥕 2 carrots Original: 🥕 2 carrots
• 🧅 1 onion Original: 🧅 1 onion
• 🍚 2 tbsp rice Original: 🍚 2 tbsp rice
• 🌿 50 g dried okra (or fresh if available) Original: 🌿 50 g dried okra (or fresh if available)
• 🧂 Salt, pepper to taste Original: 🧂 Salt, pepper to taste
• 🌿 Fresh parsley for garnish
• For the thickener
• 🧈 1 tbsp butter dairy Original: 🧈 1 tbsp butter
• 🥣 1 flat tbsp flour gluten Original: 🥣 1 flat tbsp flour
• 🥛 100 ml sour cream dairy Original: 🥛 100 ml sour cream
• 🥚 1 egg yolk egg Original: 🥚 1 egg yolk

Preparation

• Cook the 🍗 chicken in 1 liter of water with 🧅 chopped onion and 🥕 carrots. Add salt.
• Once tender, remove the chicken, shred it, and return it to the soup.
• Add rinsed 🍚 rice and 🌿 okra. Cook for another 15 minutes until everything softens.
• In a small pan, melt 🧈 butter and add flour to make a roux. Add one ladle of the soup to blend.
• In a bowl, whisk 🥛 sour cream and 🥚 egg yolk, then slowly combine with the roux.
• Pour the mixture into the soup, stir well and let it simmer for 2–3 more minutes.
• Sprinkle with chopped parsley before serving.

Total Time

Nutritional Value

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