Chicken soup known in Czech as “kuřecí polévka” or “slepičí vývar”. Chicken soup is one of traditional Czech soups.
4 serves, preparation time 2 hours
- 1 kg of chicken meat broth (skeleton, chicken wings, chicken neck)
- 2 carrots
- 1 parsley
- 1/2 celery
- salt and pepper
- 1 clove garlic
- 2 stalks leaved parsley
- 1 bay leaf
- 8 peppercorns
- 1 onion
- fresh parsley or chives for garnish
Place washed chicken on a baking sheet and bake in a preheated oven at 220°C for about 10 minutes. Afterwards, remove it and rinse under cold water. Get rid of that unwanted excess protein. Insert the meat along with the clean root vegetables into the pot. Add salt, garlic, large-leaved parsley, bay leaf and pour 2 liters of water.
When the water boils, slow fire and collect foam from the surface with a spoon. Peppercorns fry in a pan until they begin to crackle (after about a minute). Then park the pan and crushed the pepper with a spoon. Put it into the soup.
Half sliced onion place the pan and cook until browned underneath, then insert it into the soup. Remove soft vegetables from the soup, allow to cool and then chop it finely. Let the soup for about an hour and a half to cook on a low flame.
At the end strain everything, clean the meat from the bones and with the chopped vegetables put into the broth, season with salt, pepper and stir the separately cooked noodles. Garnish with parsley or chives.