Grandma’s Chicken Soup

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This chicken soup recipe is 100 years old and has been handed down from generations. Tender chicken, fluffy rice, and the most flavorful broth.

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Here is Baba Dani’s recipe for chicken soup. The recipe is 100 years old and is from her grandmother. This chicken soup has a creamy lemon flavor thanks to a Bulgarian technique called zastroika.

Make sure to check out my broccoli cheddar soup recipe also.

How To Make The Best Chicken Soup

Start off by adding a whole chicken to a soup pot and cover with cold water. Season with salt and simmer for 1 hour.

This chicken soup has a great creamy lemon flavor that is similar to avgolemono. The achieve this flavor whisk together lemon juice, plain yogurt, and 2 eggs.

Once the chicken has been removed from the pot, boil white rice in the stock for 18 minutes then stain the soup in another pot that has fresh parsley and 1 tablespoon of butter.

Slowly add one ladle of soup to the egg mixture while whisking fast. Keep adding more broth while whisking, then pour the rest of the egg mixture into the pot with the broth. It’s important to start of slow so you don’t scramble the egg. Check for seasoning, the broth will need more salt

Season the chicken with salt, paprika, and broil until golden all over.

Serve the soup with some rice in the boil and eat some chicken on the side. Enjoy!

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Grandma's Chicken Soup

Course: dinner
Keyword: chicken soup, soup
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Servings: 8 servings
Author: Bobby Parrish

The chicken soup recipe is 100 years old and is Baba Dani's grandmothers recipe.

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Ingredients

  • 1 whole chicken
  • Half bunch of parsley
  • 3 tablespoons butter
  • 1/2 teaspoon paprika
  • 1.5 cups white rice
  • Salt
  • Juice of half lemon
  • 2 eggs
  • 3.5 tablespoons plain yogurt

Instructions

  1. Place the chicken in a soup pot and cover with cold water. Add 1 teaspoon of salt, bring to a boil, reduce to a simmer, cover pot, and cook for 1 hour. Make sure to skim the surface and remove any scum while the chicken is cooking.
  2. Meanwhile, place the parsley in a 4 quart pot with 2 tablespoons of butter and set aside.
  3. After one hour, remove the chicken from the pot and place in a roasting pan. Baste the chicken with one tablespoon of butter, some salt, and paprika. Preheat the broiler.
  4. Rinse the rice under cold water and add to chicken broth. Boil for 18 minutes with the lid covered.
  5. Meanwhile, add the lemon juice to a bowl along with the eggs and yogurt, whisk well.

  6. Strain the broth into the pot that has the butter and parsley, catching the rice in the strainer. Add the rice back to the soup pot.

  7. Slowly add a ladle of hot broth to the yogurt mixture and whisk well. Repeat this 5 times then add the egg mixture to the bigger pot of broth and mix well. Check for seasoning, you may need more salt.

  8. Broil the chicken until nice and golden brown all over, then remove from oven.
  9. Serve the soup with some rice and chicken, enjoy!

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