Slovak-style Chicken Soup

Ingredients

Slovak-style Chicken Soup is similar to the Polish Rosół z kury, but it incorporates some unique Slovak flavors and spices. While both soups feature chicken and vegetables, the Slovak version uses traditional Slovak spices like marjoram and bay leaves to add a distinct flavor. Additionally, the Slovak-style soup may have slight variations in the choice of vegetables used, reflecting the regional preferences and availability of ingredients in Slovakia. We alse have the original recipe for Rosół z kury, so you can check it out.

• 1 whole chicken, cut into pieces (1 kg / 2.2 lbs) 1 whole chicken, cut into pieces (1 kg / 2.2 lbs)
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 parsnip, peeled and sliced 1 parsnip, peeled and sliced
• 1 leek, sliced 1 leek, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Water (2 liters / 8 cups) Water (2 liters / 8 cups)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken pieces and cover with water. Bring to a boil and skim off any impurities that rise to the surface.
2. 2.
   Add the carrots, celery, onion, garlic, parsnip, leek, bay leaves, and dried marjoram to the pot. Season with salt and pepper.
3. 3.
   Reduce the heat to low and simmer the soup for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded together.
4. 4.
   Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the soup.
5. 5.
   Adjust the seasoning if needed and simmer for an additional 10 minutes.
6. 6.
   Serve the Slovak-style Chicken Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Use bone-in chicken pieces for a richer flavor. Remove the skin before adding to the soup to reduce the fat content.
• Marjoram — If you can't find dried marjoram, you can substitute it with dried oregano, although the flavor will be slightly different.
• Parsley — Fresh parsley adds a vibrant touch to the soup. Add it just before serving to preserve its color and freshness.

Tips & Tricks

• For a richer flavor, you can roast the chicken pieces in the oven before adding them to the soup.
• If you prefer a clearer broth, strain the soup before adding the shredded chicken back in.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Serve the soup with a dollop of sour cream for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Slovak-style Chicken Soup is best served hot as a comforting starter or a satisfying main course. Accompany it with freshly baked crusty bread or traditional Slovak dumplings for a complete meal. Garnish each bowl with a sprinkle of fresh parsley to add a pop of color and freshness.

Presentation advice

Present the Slovak-style Chicken Soup in deep bowls to showcase its vibrant colors and inviting aroma. Serve it with a side of crusty bread or dumplings. For an elegant touch, you can place a small bay leaf on top of each bowl as a garnish.