Chicken Soup A La Grec – comforting soup made from scratch, perfect for a cold day.

INGREDIENTS
1 whole chicken cleaned and cut into pieces
2 tablespoon vegetable oil
1 parsnip cleaned and peeled
1/2 celery root cleaned and peeled
1 white onion whole, skin peeled
1 bay leaf
2 carrots whole, cleaned and peeled
3 egg yolks
1/2 cup milk
1 cup sour cream
salt and pepper to taste
juice of one lemon
1/4 cup of chopped dill
parsley for garnish
2 cloves of garlic, minced
1/4 cup long grain rice optional

INSTRUCTIONS
In a big soup pot, add the chicken pieces, parsnip, carrots, celery root, white
onion, bay leaf and enough water to cover completely cover all the chicken and
veggies.
Bring to a boil and skim the foam as necessary to have a clear soup. Reduce heat to
medium and continue cooking the soup for another hour.
After an hour, remove the chicken and vegetables from the soup and strain the soup
in a large bowl so that you’re left with a nice clear liquid. Let the veggies and
chicken cool.
Shred the boiled carrots. In the soup pot add heat the oil and add the carrots to
it. Saute carrots for a couple minutes after which pour the soup back to the pot.
Bring to a boil.
In the mean time, shred the chicken breast with two forks, or as much chicken meat
as you want to add to your soup. Set aside.
In a small bowl whisk the egg yolks with the milk and the sour cream. Add a couple
ladles of soup, one at a time to the egg/sour cream mixture and whisk. Pour this
mixture into the soup pot and add the chicken as well.
Add lemon juice, salt and pepper to soup.
Add rice at this time. (Optional)
Garnish with dill and parsley and serve hot.