Homestyle Chicken Soup

Clear chicken broth with root vegetables, potatoes, and noodles

• 6-8 servings (~3.6 L broth)
• Prep 25 min
• Cook ~1 h
• Bulgarian home cooking

Source: Workbook sheet «Пилешка Супа»

Ingredients

• Chicken pieces from back, wings, thighs (farm chicken preferred)
• 1 large onion (for stock)
• Celery root (~two matchboxes size)
• Small piece of parsnip
• 5-7 mixed peppercorns
• Butter and oil
• 1 large carrot
• 1 small onion (soffritto)
• 1/3 bunch parsley
• 3 medium potatoes (~400 g)
• Fine sea salt
• 2 handfuls thin noodles (fide)
• Lemon for serving

Method

1. Simmer chicken in ~4 L water with large onion, celery root, parsnip, peppercorns, parsley stems, salt. Skim foam. Cook gently ~40 min. Broth ~3.6 L. Remove meat; bone when cool.
2. Heat 2 Tbsp butter + 1 Tbsp oil; sweat small onion, parsley stems, grated carrot until soft.
3. Add potatoes; stir 1 min; pour strained broth. Add shredded meat. When potatoes tender, add crushed noodles; cook until slightly swollen.
4. Serve hot with lemon.

Sheet has Link header but no URL in dump.
Lemon at the table brightens the broth.