Chicken Soup with Trahana
Place the chicken in a large pan with water. Let it come to a boil and add the salt. Lower the heat to medium-low and boil the chicken until the meat starts falling of the bones, approx. 1-1½ hours. Skim the water while boiling and discard the foam. Remove the chicken from the stock with a slotted spoon and let cool. Remove the skin and bones and cut the meat into pieces.
Heat the oil in a medium sized pan and sauté the onions over low heat until they wilt, approx. 7-8 minutes. Add the paprika and continue cooking for a few more minutes. Add the onion mixture and chicken to the stock and stir.
Add the trahana, season and boil on low heat for 12-15 minutes. Serve plain, or garnished with cubes of feta and a drizzling of olive oil.
Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!“
Love soup? Check out my online class “Comfort in a Soup Bowl!”