GR
EN
Yoghurt and chicken soup
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Gabriel Nikolaidis
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
1 whole chicken, approx. 1.5kg
1 carrot, coarsely chopped
1 onion, quartered
1 stick of celery, chopped into large pieces
100g short-grain rice
200g DODONI full-fat strained yoghurt
2 lemons
Salt & pepper
TO SERVE
200g DODONI full-fat strained yoghurt
1 slice of country bread, cut into cubes and baked into croutons
1 tsp chilli flakes
PREPARATION 
Put the whole chicken in a pot with enough water to cover it.
Add the carrot, onion and celery.
Bring to a boil, removing the foam that forms on the surface.
Lower the heat and simmer for 40-50 minutes (or until the chicken is cooked).
EXECUTION 
Remove the chicken from the pot, transfer it to a dish and shred well.
Leave the shredded chicken to the side.
Using a hand blender, purée the vegetables in the pot until they are velvety.
Add the rice and continue to simmer at a low heat for another 20 minutes.
In a large bowl, add the DODONI strained yoghurt.
Gradually add spoonfuls of the soup to the bowl, stirring with an egg beater. Repeat 2-3 times.
Transfer the yoghurt mixture to the pot and stir.
Add the shredded chicken, lemon juice, salt and pepper and mix.
Serve and garnish with extra yoghurt, croutons, olive oil and chilli flakes.
