CHICKEN SOUP WITH CINNAMON AND MINT
Makes 6-8 servings.
3-4 chicken legs
3 stalks parsley
2 stalks celery
1 carrot, cut into rings
1 light green squash, cubed 1 potato, cut into small cubes 1 onion, quartered
1 stick cinnamon
¼ tsp. turmeric
Salt, to taste
White pepper, to taste
3 stalks mint
1 egg, beaten
Pour water into a pot so that it’s ¾ full. Cover and bring to a boil.
Add the chicken pieces and bring to a boil. Lower the flame and cook for 30 minutes.
Tie the parsley and celery together and add them to the pot. Add the carrot, squash, potato and onion pieces. Stir and bring to a boil. Add the spices and stir. Bring to a boil and then add the mint.
Lower the flame and cook for another 30 minutes. Remove the herbs, vegetables and cinnamon stick. Keep the vegetables, but discard the herbs and cinnamon.
Drizzle the egg into the soup and cook another 15 minutes. Add a few vegetable pieces that were cooked in the soup to each bowl.
Level of difficulty: Medium Time: 90 minutes Status: Meat