Chicken Walnut Soup (Qull Pulë me Arra)

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Chicken Walnut Soup (Qull Pulë me Arra)

Chicken Walnut Soup Featured

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Yields10 Servings
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

 1 whole chicken
 1 cup walnuts
 2 cloves of garlic
 2 tbsp all-purpose flour
 2 tbsp butter
 ¼ cup parsleyfinely chopped
 ¼ cup white wine
 1 tbsp tomato paste
 1 tsp salt
For Paprika Sauce
 1 tbsp butter
 1 tsp paprika

1

Preheated oven at 400° F.

2

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.

3

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. Bake the chicken for about 15-20 minutes or until fully cooked.

4

After your chicken is roasted, transfer to a cutting board and allow 10-15 minutes before carvings. Reserve the chicken broth into the pot.

5

Meanwhile in a food processor chop walnuts and garlic together into small chunks. Put them aside.

6

Melt the butter in a deep saucepan over low heat.

7

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, tomato paste 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.

8

In a small pan melt butter with paprika for 30 seconds.

9

Pour paprika sauce on the top of chicken soup and serve with toasted or rustic bread.

Ingredients

 1 whole chicken
 1 cup walnuts
 2 cloves of garlic
 2 tbsp all-purpose flour
 2 tbsp butter
 ¼ cup parsleyfinely chopped
 ¼ cup white wine
 1 tbsp tomato paste
 1 tsp salt
For Paprika Sauce
 1 tbsp butter
 1 tsp paprika

Directions

1

Preheated oven at 400° F.

2

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.

3

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. Bake the chicken for about 15-20 minutes or until fully cooked.

4

After your chicken is roasted, transfer to a cutting board and allow 10-15 minutes before carvings. Reserve the chicken broth into the pot.

5

Meanwhile in a food processor chop walnuts and garlic together into small chunks. Put them aside.

6

Melt the butter in a deep saucepan over low heat.

7

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, tomato paste 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.

8

In a small pan melt butter with paprika for 30 seconds.

9

Pour paprika sauce on the top of chicken soup and serve with toasted or rustic bread.

Chicken Walnut Soup (Qull Pulë me Arra)

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