Greek chicken soup

Name: Greek chicken soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 4 Onions; 2 Carrots; 1 Stalk leek (leek); 6–8 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 1 TABLESPOON black peppercorns; 3 Bay leaves; 8 TABLESPOONS Olive oil; 60 g Flour; 400 g Whipped cream; 7-10 Tbsp Pepper; 3 Stem(s) Mint; 600 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 5 Stem(s) Parsley; 3 Garlic cloves; 300 g Flatbread; 7-10 Tbsp grated peel and juice of 2 untreated lemons

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

4 Onions
2 Carrots
1 Stalk leek (leek)
6–8 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
1 TABLESPOON black peppercorns
3 Bay leaves
8 TABLESPOONS Olive oil
60 g Flour
400 g Whipped cream
7-10 Tbsp Pepper
3 Stem(s) Mint
600 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
5 Stem(s) Parsley
3 Garlic cloves
300 g Flatbread
7-10 Tbsp grated peel and juice of 2 untreated lemons

Directions

1
Peel 2 onions and cut into slices. Peel and wash the carrots and cut them into large pieces. Clean, wash and cut the leek into large pieces. Wash the legs. Put legs, onions, carrots, leek, 3 teaspoons salt, peppercorns, bay leaves and 2 litres of water in a pot and bring to the boil. Simmer at low to medium heat for about 1 hour. Lift the legs out of the stock and let them drip off. Use the legs for other purposes. There should be just under 2 litres of broth
2
Peel 2 onions and chop finely. Heat 4 tablespoons of oil in a saucepan and sauté the onions. Dust with flour and sauté briefly while stirring. Gradually add stock and cream while stirring. Season with salt and pepper and simmer for about 10 minutes at low heat, stirring several times
3
Wash mint, shake dry. Pluck off leaves and chop finely. Knead minced mint, 1 teaspoon salt, 1 teaspoon pepper, breadcrumbs and egg. Roll small balls out of the minced mass. Wash parsley and shake dry. Pluck off leaves and chop roughly. Peel garlic and cut in half. Cut flat bread into cubes
4
Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for about 5 minutes. Heat 3 tablespoons of oil in a large frying pan. Fry the bread and garlic while turning. Add parsley and remove from heat. Drain the meatballs on kitchen paper. Add lemon zest and juice to the soup, season again. Serve the soup with meatballs and croutons immediately