Helmut's Turkish chicken soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 bunch of soup vegetables
• 1 small chicken
• 1 bay leaf
• some peppercorns
• 200 g yogurt
• 200 g rice
• 2 egg yolks
• 1 tbsp lemon juice
• Salt
• Chicken broth powder, instant
• Spice(s) such as cinnamon, nutmeg or Ras al Hanut spice mix

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Wash the chicken and place it in a pot with plenty of water. Peel and halve the onion, then add it to the chicken along with the diced vegetables. Add enough water to cover the chicken. Add salt, bay leaf, and a few peppercorns. Simmer on low heat for about 1 hour. Then remove the chicken from the pot and let it cool slightly. Strain the broth through a sieve and reserve it. Measure 2 liters of the broth and pour it into a pot. Add the instant chicken broth, season to taste, and add the rice. Simmer the rice in the broth for about 20 minutes. In another pot, mix the lemon juice with the egg yolk and yogurt. Reduce the heat to low and place the pot with the whisked yogurt on top. Gradually add the broth and rice, stirring constantly. Bring the broth to a boil briefly. Remove the pot from the heat. Now remove the skin and bones from the cooled chicken, cut into small pieces, and add to the broth. Season the soup with salt, pepper, and instant chicken stock, if desired. A bit of nutmeg, cinnamon, or ras al hanut also go well. We serve it with baguette. Enjoy!