Belgian Chicken Soup
8 servings
120 minutes
Belgian chicken soup is a refined dish that combines rich traditions of European cuisine with the tenderness of home flavors. Its history traces back to Belgian rural regions where it was made with local vegetables and aromatic spices. The broth, cooked with chicken and beef shank, acquires a rich taste and velvety texture. Notes of fresh celery, carrots, and leeks add freshness, while a hint of lemon's acidity makes it unique. It is served with crispy slices of toasted bread that perfectly complement the soup. This aromatic and warming soup is ideal for cold evenings, creating an atmosphere of coziness and enjoyment of traditional Belgian gastronomy.
1
Slice one carrot thinly and add it with the shank, chicken, 1 leek, half a celery with leaves, and a pinch of salt to a pot. Add 2.5 liters of water, bring to a boil, then reduce the heat and simmer for 1 hour. Remove from heat and strain the broth into another container.
- Carrot: 3 pieces
- Beef shanks: 1 piece
- Chicken: 1.5 kg
- Leek: 2 pieces
- Celery greens: 1 bunch
- Salt: to taste
2
When the chicken has cooled enough, remove the skin and separate the meat from the bones.
3
Chop the remaining raw carrot, leek, and celery. Heat 3 tablespoons of olive oil in a pot, add the vegetables, and cook on low heat, stirring, for 5 minutes until the vegetables are soft but not starting to darken. Add the chicken and bouquet garni, season with salt and pepper, pour in the broth, and simmer on medium heat for 20 minutes.
- Carrot: 3 pieces
- Leek: 2 pieces
- Celery greens: 1 bunch
- Olive oil: 5 tablespoon
- Chicken: 1.5 kg
- Parsley: 1 stem
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, fry the bread: heat some olive oil in a pan over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Use a spatula to place them on a plate lined with paper towels.
- Olive oil: 5 tablespoon
- White bread: 150 g
5
Melt the butter and remaining olive oil in another pot, gradually stir in the flour, and pour in 500 ml of chicken broth while stirring. Cook for 8 minutes, then add to the soup pot. Cook for another 10 minutes.
- Butter: 25 g
- Olive oil: 5 tablespoon
- Wheat flour: 1 tablespoon
- Chicken: 1.5 kg
6
Lightly beat the egg yolks with lemon juice, then gently add some chicken broth while continuing to whisk. Pour the mixture into the soup. Serve immediately with toasted slices of bread.
- Egg yolk: 2 pieces
- Lemon: 0.5 piece
- Chicken: 1.5 kg
- White bread: 150 g