Chicken Soup with Trahana (Homemade Dried Pasta)

  • Total: 16 hr 30 min
  • Prep: 8 hr
  • Cook: 8 hr 30 min
  • Yield: 8 servings
Save Recipe

Ingredients

1 tablespoon olive oil

2 medium onions, small dice

6 cloves of garlic, minced

1 gallon chicken stock

1 recipe trahana, recipe follows

Trahana:

1 1/2 cups whole milk, warmed

1 1/2 cups yogurt

1 teaspoon lemon juice

1 1/4 pounds cracked bulgur wheat

1/4 cup all-purpose flour

1/4 cup semolina

13 eggs, slightly beaten

1/2 tablespoons gray salt** and freshly ground black pepper, to taste (See Cook's Note)

Directions

  1. Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast.

Trahana:

  1. Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups.

Cook’s Note

**Gray salt is a raw, wet salt that can be found at gourmet shops. To use gray salt, lay it out on a sheet pan and dry it out in a 350 degree oven and then grind it.

Simple Chicken Soup

Mexican Chicken Soup

Chicken Rice Soup

Trisha's Chicken Tortilla Soup

Cream of Chicken Soup

Chicken Tortilla Soup

Thai Chicken Soup

Slow Cooker Mexican Chicken Soup