Recipes

Ingredients

• 1.1 lb (500 g) chicken
• 1 large onion
• 1 leek stalk
• 2 carrots
• Celery (dried or fresh)
• Root vegetables to taste
• Salt and pepper
• Dry vegetable seasoning or chicken/beef bouillon cube
• Milk and 1 tablespoon flour (for thickening)
• Juice of half to one lemon
• Dried parsley

Steps

1. Clean and chop the onion, leek, carrots, celery, and root vegetables into smaller pieces.
2. Heat a little oil in a pot and sauté the chopped vegetables until slightly soft.
3. Add 1.1 lb (500 g) of chicken to the pot over the vegetables and sauté everything together while stirring.
4. Pour in enough water to cover the ingredients and bring to a simmer.
5. Add salt, pepper, and the bouillon cube (chicken or beef of your choice).
6. Cook until the chicken and vegetables are completely tender.
7. In a small bowl, mix a little milk and one tablespoon of flour.
8. Pour the milk and flour mixture into the soup while stirring to thicken it slightly.
9. Add the dried parsley and squeeze in the lemon juice to give the soup a tangy flavor.
10. Bring it to a boil one more time, taste, adjust seasonings if needed, and remove from heat.