Chicken onion soup
Description
The recipe won't take much time. Onion soup is commonly considered a purely French dish, but as it turns out, that's not always the case! In Scotland, there's also a tradition of making onion soup, but they prepare it with chicken meat. As mentioned above, in Scotland, onion soup with chicken is served on special occasions—St. Andrew's Day, Robert Burns' birthday (the great Scottish poet), and the pagan festival of Hogmanay. But I think we can borrow this wonderful recipe from the Scots and make onion soup with chicken any day we like. Happy cooking! :) Ladle into bowls and serve.
Instructions
- 1
Step 1
Slice the white part of the leek into rings.
- 2
Step 2
We do the same with the green part.
- 3
Step 3
In a heavy-bottomed pot where we will cook the soup, melt the butter and sauté the chicken legs (whole) in it.
- 4
Step 4
Add the white part of the leek to the chicken and sauté until tender.
- 5
Step 5
Then add chopped prunes (previously soaked), bay leaf, and thyme sprigs to the chicken and onion. Pour in the broth.
- 6
Step 6
Cover with a lid and simmer the soup over the lowest heat for an hour and a half. Don't forget to add salt! Then remove the chicken from the broth.
- 7
Step 7
Then add the green part of leek and rice to the soup.
- 8
Step 8
Remove the chicken meat from the bone and add it to the soup. Cook over medium heat for 10 minutes until the rice is done.
- 9
Step 9
Serve the ready soup with pieces of fried white bread. I wish you