A hearty classic, also known as sick-day chicken soup, made with chicken broth, vermicelli, and carrots, then finished with a lemony egg tempering. Served hot, it is filling and comforting when you have a cold.
Simmer the chicken in water, skimming off the foam. Once cooked, shred the meat, strain the broth, and return both to the pot.
Add the carrot and vermicelli to the chicken broth and cook until tender. Stir in the shredded chicken and salt.
Whisk the egg yolk and lemon juice in a bowl. Gradually whisk in a few ladles of hot soup to temper the mixture.
Slowly stir the egg mixture into the soup and heat without bringing it to a boil. The egg will curdle if the soup boils.
Melt the butter in a small pan and stir in the Turkish red pepper flakes. Drizzle over the soup and serve.
Important: To add the egg mixture to the soup, slowly whisk in a few ladles of hot broth to temper it. Then stir it into the soup and heat without boiling, or the egg will curdle. Skim the foam while simmering the chicken broth for a clear soup. Contains egg and wheat (vermicelli).
Ölçüleri göz kararı yaptım, biraz tuzlu oldu. Ocaktan erken aldım, içi tam pişmemiş. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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