Chicken soup reinvented: A creamy, refreshing twist with yoghurt and egg yolk

Chicken soup is the undisputed king of soups, loved by many for its classic, homemade flavours. But have you ever thought about giving it a new dimension by mixing yoghurt with egg yolk and pouring it into hot broth? This method provides the soup with an extraordinarily creamy texture, a completely new taste, and a depth you didn't know before. It’s a real treat for fans of traditional dishes with a modern twist. Preparing this soup version is simple, and the result is truly delightful!

When you get tired of traditional chicken soup, it’s worth trying a new version with yoghurt. Enriched with yoghurt and egg yolk, the broth takes on a completely different character—it becomes more delicate yet richer in flavour. It’s the perfect dish for cold days, as it warms you up, adds energy, and can improve your mood.

Ingredients for chicken soup with yoghurt and egg yolk:

                
• 1 litre of chicken broth,
• 2 tablespoons of rice,
• 250ml of water,
• 250ml of plain yoghurt (Greek yoghurt also works),
• 1-2 egg yolks,
• 1 tablespoon of wheat flour,
• 100ml of freshly chopped parsley or mint,
• 1-2 tablespoons of butter,
• Salt and pepper to taste.

Preparing the soup in a new version, with the addition of yoghurt and egg yolk, is a bit different from the traditional cooking of this soup. Enriching with yoghurt requires some precision to avoid curdling. The key to success is gradually heating the mixture and thoroughly stirring the ingredients. The result rewards every minute spent on preparation – the soup becomes creamy, filling, and aromatic.

Step-by-step:

1. Cooking the rice: Start by boiling the broth in a large pot. When the broth begins to boil, add 2 tablespoons of rice and cook on low heat for about 15 minutes until the rice is soft. Then, set the pot aside from the heat.
2. Preparing the yoghurt base: In a separate pot, mix the flour with water, stirring to avoid lumps. Then add previously whisked yolks with yoghurt to this pot. Stir the mixture over medium heat, making sure it doesn’t start to boil – the idea is for the yoghurt and yolks to thicken slightly without curdling.
3. Combining the ingredients: Gradually, while constantly stirring, add the hot broth to the yoghurt mixture. Doing this slowly is best to avoid the temperature difference that could cause the yoghurt to curdle. Once all ingredients are combined, cook the soup on low heat for another 5 minutes.
4. Final seasoning: Finally, season the soup with salt and pepper to taste. You can also add 1-2 tablespoons of butter, further enriching the flavour and giving the soup a velvety consistency. Before serving, sprinkle the soup with freshly chopped parsley or mint.

Chicken soup enriched with yoghurt and egg yolk is a simple and quick way to diversify everyday meals. It is also an excellent alternative to traditional chicken soup, which will surely appeal to both adults and children. Try this recipe and see for yourself how delicious chicken soup can be in a new version!