Thursday, 11 August 2011

(Kuracia polievka) Chicken Soup

  • 2 chicken breasts*
  • 2 carrots
  • 1 parsnip root
  • 1/4 celery bulb
  • 1 onion
  • 1 bunch fresh parsley
  • salt
  • black pepper
* NOTE: My mum puts chicken intenstines into the soup instead of breasts. It is a great way of using chicken leftovers. If using, boil the intenstines first (for abt 40 min) and then towards the end, add the chopped veggies.

Clean the breasts and pat dry. Wash and peel the root veggies and cut into big bite-sized pieces. Peel and halve the onion. Organize the parsley into a buquet and tie a piece of thread around it.

Bring about a litre of water to boil together with the meat and veggies. Throw in the parsley buquet and cook on low heat until the carrots are soft.

Take the chicken pieces out and break into smaller pieces. Put back to the soup, adjust salt and pepper to taste.

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