It's pale color may appear unattractive and boring to kids, for example, but you can add some sweet paprika which won't affect the flavor significantly, but will give the soup some more engaging shades of red. At our home, we prefer it "plain". But I'm planning to try up curry powder instead soon!
It has a mild and pleasant flavor, so it's kids-friendly and suitable for those who are avoiding spicy and sharp food.
Note that this soup uses fried flour as thickening agent, which, in my experience, many people find unhealthy and somehow hard to digest. If you want, you can use some cornstarch as a substitute, but the preparation process will be a bit different in that case.
This is what you'll need:
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- Put chicken in a pot, sprinkle with a bit of salt and cover with water. The water level should be 4-5 cm above the meat. Boil until meat is fully done. Then take the meat out and strain the broth. Chop the meat or tear it into small pieces, removing the bones, if any.
- Now, put oil into a pot and heat it over medium fire. Add finely chopped onions and cook stirring often, until they're completely soft and tender.
- Stir in flour into the onions and cook for a few more minutes, stirring very often, until it starts getting light brown color. This is how it should look like...
4. If you want to color the soup, add the paprika at this point and stir.
Pour in one cup of the broth into the flour mixture and stir to break any lump. You'll get a thick sauce-like mixture. Then add the remaining chicken broth and some water, if necessary, to get 1,5 litres of liquid in total. Let it come to a boil over medium fire. |
5. Once the soup has become homogenized, stir in chopped chicken and season to taste with some salt and pepper. Let it simmer for 2-3 more minutes and remove from fire.
Note that it will thicken even more when cooled. If you decide to substitute cornstarch for flour, the preparation would be a bit different: once onions are cooked, add broth and meat and bring to boiling. Combine cornstarch with a few tablespoons of cold water to get a smooth, medium-thick paste, and then stir it into the boiling soup. Cook for a few more minutes to thicken it. This way the soup will have even milder flavor. |
I like to sprinkle each serving with a bit of dried thyme, but this is totally optional.