Creamy trahana soup with chicken stock
Ingredients
- 3 L of water
- ½ tbs salt
- 500 g chicken thighs, bone in, see notes
- ½ tsp dried thyme
- 1 tsp fennel seeds
- ¼ tsp peppercorns
- 600 g homemade frozen trahana
Instructions
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Bring the water a boil in a large pot and then add the salt. Place the thyme, fennels seeds and peppercorns in a spice bag and add that in the water also. Alternatively you can also use an unused stocking which you just tie up.
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Once the water is boiling, add the chicken thighs in. Let the chicken thighs to cook for 40min. Use a slotted spoon to remove any foam that be form on the surface.
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Remove the chicken thighs from the pot as well as the spice bag. You may use a small sieve to pick up any small pieces of bone that may have fallen off.
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After that add the homemade trahana as is frozen. There is no need to defrost or soak beforehand. Bring the pot to a boil and then simmer for 20min.
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While the soup is cooking, use two forks to shred the chicken pieces and remove any bones. Store the chicken in a sealed container to keep warm until the soup is ready.
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Serve warm with some halloumi and dry rusks. Enjoy!
Recipe Notes
You may choose to use whichever pieces of chicken you prefer. Just be aware that the pieces without the bone in require about 10min or so less.
You can adapt the recipe by preparing the stock and adjusting the volume of water used. Something to consider is that water evaporates as you boil it so you will lose some of its volume in the end.
The day after the soup will thicken even more because of all the gluten. Once you reheat it, it will be loose again.