Balkan-inspired chicken and zucchini soup

Method

1. Make the broth

   Cover the bone-in chicken with cold water, bring to a boil and skim. Add the whole or halved onion, carrots, celeriac, parsley root, peppercorns, salt and optional bay leaf. Simmer gently for 40–45 minutes until the chicken is tender. Check with a food thermometer that the thickest part of the chicken reaches 74 °C, without touching the bone.

2. Prepare the chicken

   Remove the chicken. Strain the broth or remove the onion, whole pepper and bay leaf. Cut the carrot and, if desired, the root vegetables into pieces and return them to the broth. The chicken may be deboned or served on the bone.

3. Cook the rice and zucchini

   Add the rice. After 5 minutes add the chopped zucchini and cook for another 8–10 minutes until the rice is tender. Return the chicken.

4. Temper the cream

   Mix the cream with the egg yolks and optional flour. Whisk in 2–3 ladlefuls of hot broth gradually. Stir the mixture into the soup and warm gently for 3–5 minutes without a vigorous boil. After adding the yolk mixture, stir and heat gently until a food thermometer reads at least 72 °C; avoid a vigorous boil.

5. Season and serve

   Season with lemon juice, salt and black pepper; finish with parsley.