Chicken Walnut Soup (Qull Pule me Arra)
- whole chicken
- 1 cup walnuts
- 2 cloves of garlic
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1/4 cup finely chopped parsley
- 1/4 cup white wine
- 1 teaspoon salt
For paprika sauce
- 1 tablespoon butter
- 1 teaspoon paprika
Place whole chicken in a large pot and add enough water to cover it. Bring to a boil, then simmer for 30 minutes or until chicken is cooked through. Remove the chicken from the pot and place it to a roasting pan. Butter all over and season with salt and pepper. Slide the pan in a preheated oven at 400 F. Bake the chicken for about 15 – 20 minutes or until fully cooked.
After your chicken is roasted, transfer to a cutting board and allow 10-15 minutes before carvings.
Reserve the chicken broth into the pot. Meanwhile in a food processor chop walnuts and garlic together into small chunks. Put them aside.
Melt the butter in a deep saucepan over low heat. Add the flour and stir to combine to make a roux. Cook in low flame and whisk constantly until the roux gets a reddish-brown color. Gradually add the reserved chicken broth to the roux whisking continuously. Pour white wine , walnut chunks with garlic and salt. Stir to combine, reduce heat to low and cook slowly until the sauce gets a reddish-brown color and has a nutty flavor. In a small pan melt butter with paprika for 30 seconds. Pour paprika sauce on the top of chicken soup and serve with toasted or rustic bread.