Shorba djej

🥣 Clear chicken, onion and carrot soup with gently cooked shredded meat.

Ingredients

• 500 g skinless boneless chicken thigh meat
• 150 g peeled sliced onion
• 200 g peeled carrots in thin rounds
• 8 g peeled lightly crushed garlic
• 1.4 litres drinking water
• Up to 2 g salt
• A pinch of black pepper

Preparation

Prepare onion, carrots and garlic with clean equipment. Cut chicken into even large pieces separately; clean hands and tools.

Put chicken, onion, garlic and 1.4 litres water in tall pan; bring gently to first boil in about 10 minutes.

Skim if desired, lower heat and simmer gently 20 minutes, avoiding vigorous boiling.

Add carrots and pepper, simmer about 20 more minutes. Check chicken at least 74 °C at core and carrots tender; extend if needed.

Lift cooked chicken with clean tongs, shred carefully and remove hard parts. Return meat, mix and taste before measured salt.

Divide chicken, vegetables and broth between 4 hot starter bowls, about 300–350 ml broth each depending on evaporation. No noodles, rice, cream, added oil or garnish.