Bosnian Domaca Pileca Supa Recipe
Hearty broth filled with succulent chicken and a variety of vegetables.
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Servings: 8 Servings
Calories: 206 kcal
Equipment
- Large pot with a lid
- fine mesh sieve
- Cooking spoon
Ingredients
- 1 whole chicken cut into pieces
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 onion peeled and chopped
- 3 garlic cloves minced
- 1 bay leaf
- 1 tbsp. of chopped fresh parsley
- 1 tbsp. of chopped fresh thyme
- Salt and pepper to taste
- Water
Instructions
- In a large pot, add the chicken pieces, chopped carrots, celery, onion, garlic, bay leaf, parsley, thyme, salt, and pepper.
- Add enough water to cover the chicken and vegetables.
- Bring the pot to a boil and then reduce the heat to low.
- Cover the pot and let it simmer for 1-2 hours, or until the chicken is cooked and the vegetables are tender.
- Remove the chicken pieces from the pot and set them aside.
- Strain the broth through a fine-mesh sieve, discarding the solids.
- Remove the skin and bones from the chicken pieces and shred the meat into bite-size pieces.
- Return the shredded chicken to the pot with the broth.
- Heat the soup on low heat for 10-15 minutes, or until heated through.
- Serve hot with crusty bread or crackers.
Notes
Tips and Tricks
To make the preparation process easier, you can use pre-cut vegetables or a food processor to chop the vegetables quickly. You can also use a rotisserie chicken instead of a whole chicken to save time. Additionally, you can make the soup in advance and let it sit overnight to allow the flavors to meld together.Nutrition
Serving: 1Serving | Calories: 206kcal | Carbohydrates: 4g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 176mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g
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