Traditional Chicken Soup


1.5 kg chicken (back, neck, wings, legs, breast, head, lower edge, gizzard, heart, liver, lungs, kidney to your preference)
3 carrots
3 turnips
1 small cabbage
2 pieces of celery
1 large red onion
1 yellow pepper
2 bunches of parsley
salt to taste
pepper to taste
150 g snail / chicken soup pasta (as many handfuls as we cook for people)
3.5 l water (approx.)

Cooking Instructions:

Step 1 – Soak the meat for 1-2 hours. We clean it of cases and other inappropriate things.

Step 2 – Clean the vegetables. Put the meat and onions in a 5 liter container. Dissolve with enough water to cover (approx. 3-4 l). First, heat it over high heat until it boils, then reduce it to low heat and season with salt and pepper. Always strain off the foam with a filter.

Step 3 – Cut the vegetables to taste and wash them. When our soup has boiled off its foam, we can pack in the vegetables and the bundled parsley.

Step 4 – Towards the end, we take out the parsley, onion and paprika. Let’s continue to cook our soup.

Step 5 – When we think the soup is cooked, we take out the chicken’s leg, and if the skin starts to split from the cartilage and joints of the toe, then it’s good. We seal it, we take vegetables and meat separately. Allow the juice to settle a little, then strain it through a fine filter. Leave two tablespoons of soup at the bottom of the pot

Step 6 – Boil the remaining soup in a small pot and cook the pasta in it. When the pasta is cooked, do not strain it, but cover it with a lid and let it stand for 20 minutes. The soup is served with meat, vegetables and pasta.