Chicken Soup Recipe
With this recipe I want to introduce a very essential Bulgarian herb – Chubritsa (Satureja Montana). It’s an herb from the same family as thyme. It has a very aromatic mountain taste.
Preparation Time: 25 min
Cooking Time: up to 2 hours
8 Servings
1 whole chicken
2 plum tomatoes
1 spanish onion, diced
1 red bell pepper, finely chopped
2 carrots
2 Yukon gold potatoes
extra thin egg noodles
½ tablespoon dry Chubritsa* or 1 spring fresh thyme
kosher salt, to taste
1 tablespoon freshly ground black pepper
Clean the chicken under cold water. On a wood cutting board cut it to 6-8 pieces. Put the chicken pieces, the dices onion and one shredded carrot in a large soup pot and cover with cold water 2 inches above the chichen. Once the water start boiling, skim the foam off, lower the heat and simmer, uncovered, until the chicken meat falls off of the bones, about 1-1 and a half.
Take everything out of the pot. Strain the broth. Pick the meat off of the bones. Return the chicken, the other carrot, diced, the cooked onions, and the egg noodles.
Season the broth with salt, pepper and add the fresh thyme. Cook fro another 20 min.
Optional finish. My grandmother use to finish the soup with whisked yolk and 1 teaspoon apple vinegar. It changes the texture of the chicken broth from clear to cloudy and it adds a completely different finish to the soup, that recall my childhood memories.
* Chubritsa (Satureja Montana) it’s an herb from the same family as the thyme. It has a very aromatic mountain taste and gives the soup a dipper underlay. Chubritsa can be found at any Balkan grocery store. It comes in small packages.
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