You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha
Here’s the link to the site I found the recipe originally –
Good glug of EVO
1 tbsp chopped garlic
handful basil leaves chopped
sea salt and ground pepper to taste
1kg courgettes cut lengthways into quarters then into 1cm slices
750 ml chicken stock
60 ml or big glug of single cream
handful fresh flatleaf parsley chopped
50g freshly grated parmigiano plus extra for serving
Heat the oil in a heavy based pan over a med heat.
Cook the garlic, basil, salt and courgette slowly for about 10 mins or until the courgettes are lightly browned and softened (or just softened!)
Add pepper to taste, then pour in the stock and simmer for about 8- 10 mins uncovered.
Remove from heat.
If you have a stick blender, stick it in the mix and whizz about 3/4 of it. If you have a food processor, do the same amount. (I prefer 1st method – less washing up!)
Return the soup to the pan and stir in the cream parsley and parmigiano.
To serve, ladle the soup into a bowl, sprinkle with more parmigiano (or shavings are good) and some toasted pumpkin seeds. ( Salt n pepper optional – I think it’ll be fine.)
Serve with crusty bread and a green salad.