Warm Support for Cold Days: Vegetable Chicken Broth Soup with Egg-Lemon

Ingredients

• 1 whole free-range (village) chicken
• 1 medium carrot, grated
• 1 medium celeriac, grated and tossed with lemon to prevent browning
• 1 tablespoon olive oil
• Enough drinking water to cover the chicken
• A small amount of rock salt

To flavour the broth

• A few celery stalks
• About 2 cm fresh ginger
• 1 medium onion
• 3 cloves garlic
• 2 bay leaves
• 4–5 black peppercorns
• Optional: 1 dried chilli
• 2–3 slices sun-dried tomato
• 1 lemon, washed well and halved

For the egg-lemon liaison (terbiye)

• 1 egg yolk
• Juice of 1 lemon

To serve

• Fresh parsley, coriander or mint
• Ground turmeric and black pepper
• Optional: chilli flakes
• Optional: 2–3 threads of saffron
• Optional: lemon juice

Method

1. Place the raw chicken, unwashed, in a heavy-bottomed pot. Add the celery stalks, ginger, onion, garlic, bay leaves, peppercorns, sun-dried tomato, lemon and the optional chilli.
2. Add enough drinking water to cover and a little salt. When it starts to boil, lower the heat. Simmer gently for about 2 hours. Cooking time may vary with the size of the chicken. The internal temperature of the thickest meaty part, measured without touching the bone, should be at least 74 °C.
3. Remove the cooked chicken from the pot. Take the meat off the bones and shred it. Strain the broth.
4. In a separate pot, lightly sauté the grated carrot and celeriac in 1 tablespoon of olive oil. Add the strained broth. Dilute with drinking water if needed and cook until the vegetables are soft.
5. Add the shredded chicken to the soup.
6. In a bowl, whisk the egg yolk with the lemon juice. Add half a glass of the hot soup liquid to the mixture little by little, whisking constantly.
7. Pour the tempered mixture into the soup in a thin stream, stirring constantly. Keep stirring over low heat and simmer gently for a short time.
8. When serving, add finely chopped parsley, coriander or mint. Finish to taste with turmeric, black pepper, chilli flakes, saffron and lemon juice.

Note: If you don't like celeriac, you can use artichoke instead.

Enjoy your meal.

Op. Dr. Salim Balin

Clinic in Ataşehir, Istanbul and nearby districts

For questions on this topic and a personal assessment, you can book an appointment at Op. Dr. Salim Balin’s clinic in Ataşehir.

The clinic is in Atatürk Mahallesi, Ataşehir, in Metropol İstanbul Block B. Besides the Barbaros, İçerenköy, Küçükbakkalköy, Kayışdağı, Yenisahra and Ferhatpaşa neighbourhoods of Ataşehir, we see patients from Kadıköy (Kozyatağı, Bostancı, Göztepe, Erenköy), Ümraniye, Maltepe, Çekmeköy, Sancaktepe, Üsküdar, Kartal and other districts of Istanbul.

Address: Atatürk Mahallesi, Ertuğrul Gazi Cad. No: 2H, Metropol İstanbul B Blok, Floor 18, No: 282, 34750 Ataşehir/Istanbul · Monday–Saturday 09:00–18:00 · +90 506 520 30 55 · WhatsApp · Address and directions

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Get in touch with your questions about Vegetable chicken broth soup with egg-lemon or to request an appointment.

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