Winter Soup in Chicken Broth

First, to prepare the chicken broth, place the chicken thighs, sliced carrots, quartered onions, whole black peppercorns, salt, lemon slices, parsley sprig, bay leaves, and boiling water into a suitable pot. Boil over medium heat for approximately 15 minutes until the chicken meat softens and flavors the broth. Remove the boiled chicken from the pot and shred the meat, then strain the broth and set it aside.

In a separate large soup pot, melt the butter and vegetable oil. Add the grated carrots and sauté for a few minutes until softened.

Add the flour to the sautéed carrots and continue to sauté while stirring constantly for approximately 1 minute until the flour loses its raw smell and takes on a light color. At this stage, as a chef's suggestion, you may add 1 pinch of freshly grated ginger if desired.

Add the barley orzo and tomato sauce to the pot and continue to sauté over medium heat for a short time.

Slowly pour the prepared strained chicken broth and the additional meat broth, as well as the hot water, into the pot. Stir quickly with a wire whisk to ensure there are no lumps in the soup.

When the soup begins to boil, reduce the heat and let it cook for approximately 10 minutes until the orzo softens.

For the seasoning and aroma of the soup, add the crushed garlic, salt, black pepper, red pepper flakes, and the juice of 1/2 lemon, and mix well.

Finally, add the shredded chicken meat and finely chopped parsley to the soup. After boiling for 2-3 minutes more over low heat until all ingredients are well combined, remove from the heat and serve hot.