This is a double recipe providing post. You can find information necessary to prepare a chicken stock, plus you can use the stock and make a flour soup with chicken stock using the same recipe.
Flour soup with chicken stock is a very nutritious and healing soup, generally prepared when some one has a bit of cold in the house hold or when it is cold outside. Many early risers enjoy having this soup for even at breakfast to warm them up and help prepare for a long day’s work.
The flour thickens the soup and makes it more hearthy. Just make sure to mix it fast so you do not get little balls of flour.
Hope you will try and enjoy.
Flour Soup with Chicken Stock
Chicken stock recipe and the flour soup.
Servings 6 Servings
Calories 130kcal
Ingredients
Stock
- 1 chicken
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 celery root
- ½ bunch parsley
- 1 teaspoon salt
- 4-5 whole black peppers
- ½ lemon’s juice
- 1 litre water
Soup
- ½ tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose-flour
- 1 garlic clove crushed and minced
- 1 litre chicken stock
- ½ litre water
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
Garnish
- 1 tablespoon butter
- 1 tablespoon tomato paste
- ½ teaspoon dry mint flakes
- ½ teaspoon red pepper flakes
Service
- vinegar
- lemon wedges
Instructions
Chicken Stock
- Place the chicken into a deep pot or a pressure cooker.
- Peel and cut the onion into four and add.
- Tie half a bunch of parsley with its own stalk and add.
- Peel the celery root and cut to four and add.
- Peel the carrot and cut to large pieces and add.
- Add cold water to cover, about a litre.
- If foams appear, skim.
- After the water comes to boil, add half a lemon’s juice, salt and the whole peppers.
- Cover the lid and cook simmering until the meat almost falls off the bones.
- When well done, drain the stock into another pot.
- Use white meat of the chicken, cut to small pieces and add to the soup, if you like.
- Mash the vegetables and add to the soup, if you like.
Soup
- Slightly heat a large pot. Add the olive oil and the butter.
- When butter is melted, add the flour and the crushed garlic clove.
- Use a wire whisk and mix continuously until the flour starts turning golden.
- Start adding cold water, continue to mix, make sure the flour combines well and no particles are left. If the flour does not turn into a smooth creamy mixture and there are small flour flour balls, use a blender to make the soup creamy.
- Add the drained stock. Also add the shredded chicken pieces and the mashed vegetables if you choose to.
- Bring to boil and then let simmer for 10 minutes. Close heat, serve warm.
Garnish
- Melt the butter in a skillet over low-medium heat, do no burn it. Add all the other garnish ingredients. Mix and drizzle on each serving bowl.
Service
- Serve with vinegar in a saucer and/or lemon wedges.