Kosovan Chicken Soup

Ingredients

This Kosovan adaptation of the Danish hønsekødssuppe incorporates traditional Kosovan spices and flavors, giving the soup a unique twist. The addition of spices like paprika, cumin, and coriander adds warmth and depth to the dish. The use of fresh vegetables like carrots, celery, and onions adds a touch of sweetness and crunch. The soup is finished with a squeeze of lemon juice, which adds a refreshing tanginess. These adaptations create a soup that is reminiscent of the original Danish dish but with a distinct Kosovan flair. We alse have the original recipe for Hønsekødssuppe, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) water 2 liters (8 cups) water
• 2 onions, chopped 2 onions, chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 3 celery stalks, sliced 3 celery stalks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the chicken pieces and simmer for 30 minutes, skimming off any impurities that rise to the surface.
2. 2.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces and discard the bones.
3. 3.
   Return the shredded chicken to the pot and add the onions, carrots, celery, potatoes, garlic, paprika, cumin, coriander, salt, and pepper. Simmer for an additional 20 minutes or until the vegetables are tender.
4. 4.
   Stir in the lemon juice and adjust the seasoning if needed.
5. 5.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin and excess fat from the chicken pieces before cooking to reduce the fat content of the soup.
• Paprika — Use a good quality paprika for the best flavor. Adjust the amount according to your preference for spiciness.
• Lemon juice — Squeeze the lemon just before adding it to the soup to ensure a fresh and vibrant taste.

Tips & Tricks

• For a heartier soup, you can add cooked rice or noodles to the soup before serving.
• If you prefer a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup with an immersion blender.
• Feel free to customize the soup by adding your favorite vegetables or spices.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the soup with crusty bread on the side for a complete meal.

Serving advice

Serve the Kosovan Chicken Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for added freshness and color. Accompany the soup with warm crusty bread or traditional Kosovan cornbread for a satisfying and wholesome meal.

Presentation advice

Present the Kosovan Chicken Soup in a rustic soup tureen or individual soup bowls. The vibrant colors of the vegetables and the aromatic steam rising from the soup will make it an inviting sight. Serve the soup with a side of fresh parsley for guests to garnish their own bowls, adding a touch of green to the presentation.