This is one of my favorite soups. I like it in a classic version – rich in meat, with a large amount of parsley and savory. I use my grandmother’s recipe. She always cooked using only home-made products. The smell of her chicken soup was around the whole neighborhood – an unforgettable and sweet memory!
Products you need:
700-800 g of chicken
2 big peppers
1 onion, large
2 tbsp. of dried vegetable mix for soup (optional, enriches taste, see the picture);
1 tbsp. of salt
black pepper to taste
1 tbsp. of savory
parsley to taste (the more, the better)
lemon juice to taste
a small handful of vermicelli
Rinse and cut the meat into small pieces (usually use wings, cut them to 2, removing the outermost part – no meat on it). You can use hearts, livers, gizzard, white meat or a mix of different parts of the chicken.
Put the meat in a saucepan, add the chopped onion, the peppers and the carrots; salt, pepper, savory and dry mix.
Pour water to cover the content well and a little above.
It boils for 40 minutes on low temperature.
5 minutes before removing the soup from the hob, add the finely chopped parsley and the vermicelli.
Remove from the hob and add lemon juice.
If possible, use de-boned meat.
I do not do thickening for my soups. I prefer them this way, although it will fit perfectly to this recipe.
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