Chicken Soup with Therrime
A simple and homey chicken soup, thickened and flavored with Therrime, toasted pieces of egg and flour dough.
Add <quantity>½</quantity> chicken to a large pot and cover with water
Add <quantity>2</quantity> peeled small onions and black pepper to taste
Bring to a boil over medium heat and skim the impurities that rise to the surface
Add salt to taste and simmer for 30m until the chicken is cooked through
Add <quantity>2<unit>cups</unit></quantity> of all-purpose flour to a container
Crack <quantity>2</quantity> eggs into a bowl. Add <quantity>2<unit>pinches</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of milk
Whisk until thoroughly combined
Add half of the egg mixture to the flour. Combine with your hands
Add the rest of the egg mixture. Combine with your hands until you get a wet sand texture
Add <quantity>½<unit>cup</unit></quantity> of vegetable oil to a large frying pan over medium heat and add the flour and egg mixture
Stir fry it until golden brown
The therrime is ready. Transfer it to a plate to cool
Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a large saucepan over medium heat
Add <quantity>1<unit>cup</unit></quantity> of therrime and toast it lightly
Strain the chicken stock and add it to the pan. Bring to a simmer
Remove the bones and the skin of the chicken
Cut the chicken into small pieces
Add to the pan and stir to combine
Add <quantity>1<unit>tbsp</unit></quantity> of torn parsley
Remove the pan from the heat and add the juice of <quantity>½</quantity> lemon
Serve it in a bowl. The chicken soup with therrime is ready
Enjoy this comfy treat!
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