A creamy twist: Reinventing chicken soup with yogurt and egg yolk

Chicken soup is the undisputed king, loved for its classic, homemade flavours. But have you ever thought about giving it a new dimension by mixing yogurt with egg yolk and pouring it into hot broth? This method provides the soup with an extraordinarily creamy texture and a completely new taste and depth you didn't know before. It’s a real treat for fans of traditional dishes with a modern twist. Preparing this soup version is simple, and the result is delightful!

When you get tired of traditional chicken soup, it’s worth trying it in a new version with yogurt. Enriched with yogurt and egg yolk, the broth takes on a completely different character – becoming more delicate yet richer in flavour. This recipe resembles popular chicken soup versions in Anglo-Saxon countries. It’s the perfect dish for cold days as it warms you up, adds energy, and can improve your mood.

Ingredients for chicken soup with yogurt and egg yolk:

• 1 litre of chicken broth,
• 30 millilitres of rice,
• 250 millilitres of water,
• 250 millilitres of plain yogurt (Greek yogurt also works),
• 1-2 egg yolks,
• 15 millilitres of wheat flour,
• 125 millilitres of freshly chopped parsley or mint,
• 15-30 millilitres of butter,
• Salt and pepper to taste.

Preparing the soup in a new version, with the addition of yogurt and egg yolk, is a bit different from the traditional cooking of this soup. Enriching with yogurt requires some precision to avoid curdling in the soup. The key to success is gradually heating the mixture and thoroughly stirring the ingredients. The end result rewards every minute spent on preparation – the soup becomes creamy, filling, and aromatic.

Step-by-step:

1. Cooking the rice: Start by boiling the broth in a large pot. When the broth begins to boil, add 30 millilitres of rice and cook on low heat for about 15 minutes until the rice is soft. Then, set the pot aside from the heat.
2. Preparing the yogurt base: In a separate pot, mix the flour with water, stirring to avoid lumps. Then, add previously whisked yolks with yogurt to this pot. Stir the mixture over medium heat, ensuring it doesn’t start to boil – the idea is for the yogurt and yolks to thicken slightly without curdling.
3. Combining the ingredients: Gradually, while constantly stirring, add the hot broth to the yogurt mixture. Doing this slowly is best to avoid the temperature difference that could cause the yogurt to curdle. Once all ingredients are combined, cook the soup on low heat for another 5 minutes.
4. Final seasoning: Finally, season the soup with salt and pepper to taste. You can also add 15-30 millilitres of butter, further enriching the flavour and giving the soup a velvety consistency. Before serving, sprinkle the soup with freshly chopped parsley or mint.

Chicken soup enriched with yogurt and egg yolk is a simple and quick way to diversify everyday meals. It is also an excellent alternative to traditional chicken soup, which will surely appeal to both adults and children. Try this recipe and see for yourself how delicious chicken soup can be in a new version!