- 4 cup chicken broth
- 2 carrots, diced
- 2 medium potatoes, cubed
- 1/2 tablespoon salt
- 1/2 cup yogurt
- 1 1/2 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon red pepper flakes
- 1 teaspoon mint leaves, torn
Put whole chicken in a large pot and add enough water to cover the chicken completely. Boil the chicken over medium-high heat. After straining it into another pot, the chicken broth is ready.
Add 4 cups chicken broth, carrots and potatoes into the pot. Add salt into the mixture and cook them together, chicken soup is ready but we also need to add the sauce.
Beat yogurt and flour in a bowl. Add 8 tablespoons chicken broth and continue beating for a while, the sauce is ready.
Add the sauce to the soup, nice and slow. Once the soup is cooked, use a hand blender to puree vegetables completely.
In a saucepan put butter and once melted, add red pepper flakes and mint leaves.
Finally, garnish the soup with this mixture.