The perfect Chicken soup to impress everyone with!

Ingredients:

• • 1 whole chicken, cut into pieces
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 celery root, peeled and diced
  • 1 leek, cleaned and sliced
  • 2-3 tablespoons vegetable oil
  • 2-3 tablespoons all-purpose flour
  • 1 cup sour cream
  • Juice of 1-2 lemons
  • Salt and pepper to taste
  • Fresh dill, chopped (for garnish)

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Instructions:

1. 1. Place the chicken pieces in a large pot and cover them with water. Bring to a boil,
      then reduce the heat to a simmer. Skim off any foam that rises to the
      surface.
   2. Add the chopped onion, carrots, parsnip, celery root, and leek to the pot. Simmer until the chicken is fully cooked and the vegetables are tender, usually about
      1-1.5 hours.
   3. Remove the chicken pieces from the pot and set them aside to cool. Strain the broth and set it aside.
   4. In a separate skillet, heat the vegetable oil over medium heat. Add the flour and stir continuously until it turns a golden brown color, creating a roux.
   5. Gradually pour some of the strained broth into the skillet with the roux, stirring constantly to avoid lumps. Continue adding the broth until the mixture is smooth and well combined.
   6. Return the roux mixture to the pot with the remaining strained broth and vegetables. Bring the soup to a simmer.
   7. Shred the cooled chicken meat into smaller pieces and add it to the pot.
   8. In a small
      bowl, whisk together the sour cream and lemon juice until smooth. Gradually add some of the hot soup broth to the sour cream mixture, whisking constantly. This will help temper the sour cream so it doesn’t curdle when added to the hot soup.
   9. Pour the tempered sour cream mixture into the pot of soup, stirring well to
      combine. Season with salt and pepper to taste.
   10. Heat the soup
       gently for a few more minutes, making sure not to let it boil.
   11. Serve the soup
       hot, garnished with freshly chopped dill.

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