Ingredients (4-6 Servings):
1.5 liters of chicken broth,
1 piece of cooked chicken fillets,
1 / 3 cup medium grain rice,
250 grams of thick natural yogurt or Matsoni,
4 egg yolks,
4 tablespoons butter,
6 tablespoons flour,
Salt to taste,
Spicy Seasoning,
2 cloves of garlic,
1 teaspoon powdered red chili pepper,
3 tablespoons olive oil Extra Virgin.
Directions: 1. Remove skin and bones from cooked chicken fillets, cut into small pieces. Wash the rice in cold water. 2. Bring the broth to a boil, add rice and cook over medium heat until rice gets soft, for about 25 minutes. Remove pan from the fire and add chicken fillet pieces. 3. Blend with hand blender until you get a homogenous mixture. 4. Return the soup to the stove and set fire to minimum. 5. Mix yolks, yoghurt and flour together. Pour in 1-2 tablespoons broth or water, to get the mass of sour cream consistency. 6. Drain mixture in sieve and add to soup, stir constantly. Cover the lid and cook for another 10-15 minutes. Remove soup from stove. 7. For spicy seasoning: clean and mince garlic. Heat olive oil on pan and add garlic and pepper. 8. Stir well and after 1 remove from fire. Pour into the soup season with salt and serve.
