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Traditional Macedonian Chicken and Veggie Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe was passed on to me from my mother, who was inspired by her own mother's amazing traditional cookery. It is not only delicious and very good for you, but also very easy to make.

This recipe was passed on to me from my mother, who was inspired by her own mother's amazing traditional cookery. It is not only delicious and very good for you, but also very easy to make.

Ingredients

Serves: 4

Metric Cups
  • 1 large onion (diced)
  • olive oil
  • 500 grams chicken pieces
  • salt (to taste)
  • pepper (to taste)
  • 2 teaspoons paprika (mild, ground)
  • 2 cloves garlic (crushed)
  • dried parsley
  • any vegetables (diced in chunks - such as potato, carrot, zucchini, turnip, peas and mushroom)
  • ½ red pepper (diced)
  • 1 large onion (diced)
  • olive oil
  • 17⅔ ounces chicken pieces
  • salt (to taste)
  • pepper (to taste)
  • 2 teaspoons paprika (mild, ground)
  • 2 cloves garlic (crushed)
  • dried parsley
  • any vegetables (diced in chunks - such as potato, carrot, zucchini, turnip, peas and mushroom)
  • ½ red bell pepper (diced)

Method

Traditional Macedonian Chicken and Veggie Soup is a community recipe submitted by kathy_s and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large saucepan, heat olive oil then add onion, capsicum, garlic, parsley, and salt and pepper to taste. Sauté until soft. Add paprika and a cup of water.
  • Simmer for a few minutes. Add the chicken pieces and cook until sealed, stirring occasionally.
  • Combine the mixed vegetables with the onion mixture. Cover with water to fill the saucepan.
  • Cover, bring to the boil, then lower heat and simmer slowly for 1-2 hours, checking occasionally. It will be ready when vegetables are soft, the chicken cooked through and the water reduced. The liquid should be rich and red in colour.
  • In a large saucepan, heat olive oil then add onion, capsicum, garlic, parsley, and salt and pepper to taste. Sauté until soft. Add paprika and a cup of water.
  • Simmer for a few minutes. Add the chicken pieces and cook until sealed, stirring occasionally.
  • Combine the mixed vegetables with the onion mixture. Cover with water to fill the saucepan.
  • Cover, bring to the boil, then lower heat and simmer slowly for 1-2 hours, checking occasionally. It will be ready when vegetables are soft, the chicken cooked through and the water reduced. The liquid should be rich and red in colour.
  • Tell us what you think