Maltese Chicken Soup (Brodu tat-tigiega)
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
- 1 onion finely diced
- 1 garlic clove crushed
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 carrots chopped
- 3 celery sticks chopped
- 1 large potato diced
- 1 whole chicken (with the extra livers and giblets if you can get them)
- Liquid and two chicken stock cubes
- Handful of rice or small pasta
- Small bunch of parsley
- 2 eggs lightly beaten
- Salt and pepper for seasoning
- Olive oil for frying
- Lemon for serving
- Fry the onion for a few minutes in a large soup pot.
- Add in the garlic, bay leaves and tomato paste and fry quickly.
- Add in all the other vegetables and fry for a further five minutes.
- Add in the chicken and enough liquid to just cover the chicken.
- Sprinkle in the stock cubes, add in some salt and pepper and bring to the boil. Reduce to a simmer and cook for 1 hour.
- When there is fifteen minutes remaining add in your pasta or rice and parsley.
- Just before serving mix in the eggs.
- You can remove the meat off the bones at this point.
- Serve the soup in bowls with a wedge of lemon and further seasoning if required.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/maltese-chicken-soup-brodu-tat-tigieg/
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