Hungarian Chicken Ragout Soup (Csirke Raguleves)

Ingrediënten

3 Tbsp olive oil

3 chicken thighs (or any leftover chicken parts)

1/2 onion, finely chopped

2 cloves of garlic, diced

salt and pepper to taste

3 carrots, chopped

2 parsnip, chopped (optional)

1/2 cup, frozen peas (optional)

1/2 celery root or kohlrabi, chopped

2 sprigs of celery leaves

1/4 yellow bell pepper, diced

2 sprigs of parsley

1 heaping Tbsp flour

2 tsp Hungarian paprika

6 cups of cold water OR substitute 1/2 with milk

ground pepper to taste

Instructies

1. Heat the olive oil in a large pot.Turn heat down to medium and add the chicken thighs.

2. Add the chopped onions and the garlic. Sprinkle with the salt and pepper. Keep stirring and sauté for 5 minutes. There will be some brown bits in the bottom of the pot, from the meat, but its all good.

3. Begin to add the chopped vegetables, lightly salting them as you add them to the pot. Keep stirring after each addition.

4. Add the flour and the Hungarian paprika and stir. Add the cold water & bring to a very slow simmer.

5. Maintain the slow simmer; do not let soup come to rolling boil. Do not cover pot. Cook until meat is soft. Adjust the salt and the ground pepper and serve.

Notities

Designed to use up leftover chicken parts (gizzards, neck, back, etc) with the skin attached